Survivor Wild Ferment Syrah (case of 6)
This wine has intense flavours of spice, violets and blackberries. The wine
finishes off with soft, round tannins and oak.
The vineyards are planted in yellow to reddish-brown soils.
Grapes were hand harvested early in the morning. 30% of the Syrah
grapes were placed as whole bunches in 500L French oak barrels. The
barrels were then filled with 70% crushed Syrah grapes. Fermentation
commenced naturally, and a strict punch-down schedule was followed for
10 days. After fermentation barrels were closed and extended skin
contact occurred for 60 days during which malolactic fermentation took
place. After 60 days the wine is removed from the skins and placed in
third fill French oak barrels for 12 months.
The average 2017 harvest temperature was low with exceptionally cold
weather conditions. The vineyards generally showed good and balanced
growth without being excessive or too vigorous. In most cases the water
supply was sufficient for ripening while the ripening period was cooler
and dryer than usual. The grapes reached good acidity and lower pH
levels and in most cases managed to accumulate sufficient sugar levels.
The season was characterised by healthy, full-flavoured grapes.
Barbecue chicken and griddled vegetables
Spicy stir-fry pork with cabbage
Roasted leg of lamb with olives and peppers
Barbecue spare Ribs