Survivor Syrah

Winemaking Techniques

Harvesting occurred at optimal ripeness of 25.2° 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 10 days and temperatures peaked at 25°C. Skins were pressed and the gently pressed wine was blended with free-run. The wine underwent MLF in 300 and 500 litre 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, ned and bottled.

Vineyards

Grapes were sourced from low yielding trellised vineyards on deep red Hutton and Oakleaf soils, as well as bush vine vineyards grown on decomposed granite, located in the Swartland. The age of the trellised vineyard is 8 years and that of the bush vine block, 15 years old.

Vintage Conditions

Bud break was 5 to 7 days later compared to the 2020 vintage, leading to later flowering and a late start to the 2021 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 spicy nuances with great fruit intensity and more favourable chemical analysis.

Food Pairing

Rack of Karoo lamb with rosemary, barbequed to perfection.
Oxtail potjie (SA style stew)
Venison
Roquefort Cheese

Appellation: Swartland
Varieties: 100% Syrah
Harvest Date: March | Vintage: 2021

ALC: 14.64% | RS: 3.4g/l | pH: 3.67 | TA: 5.3g/l