Survivor Pinotage

Winemaking Techniques

Harvesting occurred at optimal ripeness of 25.6° Balling. Picking was done by hand in the early morning to ensure that the grapes arrived cool at the cellar. Cold soaking was done for 24 hours before inoculation. Extraction
was done by means of pump-overs every 4 hours. Fermentation lasted for 6 days and temperatures peaked at 26°C. Grapes were pressed at 4° Balling and press juice blended with free-run. The wine underwent MLF in 300L
French oak barrels of which 20% was new and the rest 2nd and 3rd fill and then matured for 18 months before it was racked, fined and bottled.

Vineyards

Grapes were sourced from low yielding trellised as well as bush vine vineyards on deep red Oakleaf and Hutton soils located in the Swartland. The age of the trellised vineyard is 21 years and that of the bush vine block, 22 years old.

Vintage Conditions

Bud break was 5 to 7 days later compared to the 2021 vintage, leading to later flowering and a late start to the 2022 season. Rain and cold weather conditions at the beginning of November had a very positive effect on set and was a contributing factor to a better 2021 season. The cool summer conditions gave a slow start and grapes reached phenolic ripeness 3-4 weeks later. These factors contributed to more fruit intensity and more favourable chemical analysis.

Food Pairing

Seared Duck Breast with cranberry jus
Indian curries
Venison
Gouda Cheese

Appellation: Swartland
Varieties: 100% Pinotage
Harvest Date: February 15 & 18 | Vintage: 2022

ALC: 14.49 | RS: 3.1g/l | pH: 3.81 | TA: 5.3g/l