Surviving winter with Survivor Wines

Survivor takes its name from the tale of a hardy Nguni cow that jumped off an open vehicle with 20 cows being transported from a farm in the Swartland to a cattle auction. 

On the way to the auction one cow jumped over the vehicle’s rail, survived and now has a successful wine named in his honour. 

“The cow stops here”. A metaphor for brave choices, the story of the Nguni cow continues to inspire this free spirited range of wines.

Survivor was born and the Swartland link strengthened in that the grapes used in the production of Survivor come from the red Hutton soils of DB Rust’s farm Constantia which is situated outside Malmesbury.  Right in the heart of the Swartland.

The Survivor white wine line-up includes exceptional Sauvignon Blanc, Chenin Blanc and Chardonnay, with well-structured, fruit-driven Cabernet Sauvignon, Pinotage and Syrah amongst the reds.

Delightfully quirky and adventurous with bold and vibrant packaging. The label is easily recognisable and has strong shelf appeal. It is a tribute to indigenous South African culture and evokes natural beauty while appealing to the free spirited.

SURVIVOR CHENIN BLANC 2018

The Chenin Blanc displays a lovely, yellowish gold color. The nose opens with plenty of fresh lime and stone fruit, which is consistent with the palate that follows: a medley of apricot and peach flavors dominate. This wine offers a very pleasant, crisp acidity balanced with an excellent integration of oak. The finish is generous and zesty, with hints of fresh citrus zest coming through at the end

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 sulpher was added prior to transport to protect the grapes from oxidation. 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. 30% of the Chenin blanc was fermented in stainless steel tanks, the juice was inoculated and fermentation temperature was kept at around 12°C for 3 weeks. 70% of the Chenin blanc underwent barrel fermentation in 100% first fill 500L untoasted Sylvain French Oak barrels, Laffort’s X5 yeast was used. The barrels were rolled once daily after fermentation followed by once a month for four months. The wines was matured in the barrels for four months before being blended and bottled.

SURVIVOR CABERNET SAUVIGNON 2017

The nose is fruity and offers power as well as a fine concentration. It reveals notes of vanilla, blackberry and crushed wild cassis. The palate is juicy, fruity, well-balanced, suave and offers a good definition. On the palate this wine expresses notes of crushed blackberry, fleshy strawberry and small notes of cassis associated with fine touches of raspberry, flowers as well as discreet toasted hints, sweet spices, gray pepper and a very discreet hint of garrigue.

Harvesting occured at optimal ripeness when the grapes were between 25° – 26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulphur was added prior to transport to protect the grapes from oxidation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Fermentation lasted between 4 and 6 days at 22° – 25° C. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which 10% was new French oak, 80% was second fill French oak and the remaining 10% was Hungarian oak – to add spiciness. Barrel maturation lasted for 18 months whereby the wine was racked only once.

SURVIVOR PINOTAGE 2017

Inky purple. Intense dark red berry fruit, especially mulberry and blackberry. Barrel-matured wine with rich fruity entry and spicy finish. Clean fruit but incredibly intense. Big tannin finish with rich smoky after taste.

Harvesting occured at optimal ripeness when the grapes were between 25 – 26°; Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulpher was added prior to transport to protect the grapes from oxidation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Fermentation lasted between 4 and 6 days at 22 – 25°C. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which 20% was new and the rest second and third fill. 95% of the barrels were French oak and the remaining 5% was American oak to add a fruit and vanilla component. Barrel maturation lasted for 18 months whereby the wine was racked only once.

Visit http://www.survivorwines.com for more information.

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Categories: Region, Survivor Wines, SwartlandTags: , , , , , ,

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