Survivor Chenin Blanc

Winemaking Techniques

The grapes were harvested at 22° Balling and picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulphur were used to protect the grapes from oxidation during transportation. No skin contact was given and the free run juice was separated from the press juice. Reductive winemaking practises were followed to retain as much flavour and complexity in the wine as possible. 10% Of the Chenin blanc was fermented in stainless steel tanks. After inoculation, the fermentation temperature was kept at around 12°C for 3 weeks. 90% Of the Chenin blanc underwent barrel fermentation in 30% first fill 500L untoasted Sylvain French Oak barrels. The rest was second and third fill barrels. Laffort’s X5 yeast was used. The barrels were rolled once daily after fermentation followed by once a month for four months. The wine was matured in barrel for four months before being blended and bottled.

Vineyards

Selected low-yielding vineyard blocks located on a single Swartland farm. Soils are deep red Oakleaf and Hutton whose capacity for water retention helps to add structure and fullness to the wines. Vines benefit from the cooling sea breezes from the Benguela current.

Vintage Conditions

Bud break was 5 to 7 days later compared to the 2022 vintage, giving rise 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 2022 season. The cool summer conditions gave the 2022 season a start with a slow ripening period and grapes reached phenolic ripeness 3- 4 weeks later. These factors contribute to more fruit intensity and higher acidity levels.

Food Pairing

French Onion Tart
Roast Chicken
Creamy Butternut
Camembert

Appellation: Swartland
Varieties: 100% Chenin Blanc
Harvest Date: February | Vintage: 2022

ALC: 13.5% | RS: 1.69g/l | pH: 3.46 | TA: 4.87g/l