Survivor Wild Ferment Chardonnay (case of 6)
A barrel-fermented wine that rewards oatmeal and lime on the nose with layers of citrus on the palate. This wine is showing excellent oak integration.
Grapes were sourced from a selection of low-yielding (6–7 t/ha) vineyard Chardonnay blocks in the Swartland region. The soils are deep red Oakleaf and Hutton ensuring excellent water-retention and adding structure and fullness to the wines.
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. No skin contact was given. Reductive winemaking practices were followed to retain as much flavour and complexity in the wine as possible.
100% of the Chardonnay underwent barrel fermentation in 100% first fill 500L French oak barrels and the juice was fermented naturally. The barrels were rolled once daily after fermentation followed by once a month for four months. The wines were matured in the barrels for 11 months before being blended and bottled.
The 2017 harvest in the Swartland obtained slightly larger crops following sharp declines in 2016 and larger than expected because of the dry season. Cooler nights during the growing season and more significant heat waves during harvest time buffered the effect of the drought. The warm and dry weather resulted in small and healthy berries with good intensity, sufficient sugar levels and low.