Survivor Chenin Blanc

This vintage showcases remarkable depth and vibrancy, unveiling enticing aromas of ripe pear, honeydew melon, and a hint of citrus blossom. A seamless balance between luscious fruit and subtle oak influence enhances its complexity. On the palate, this medium-bodied Chenin Blanc delights with a generous, juicy core that leads into a crisp, lingering finish, elevated by a refreshing streak of bright acidity.

The grapes were harvested between 22° and 23.5° Balling and picking was done in the early morning to ensure that the grapes arrived cool at the cellar and pressed immediately. The free run and light press juice was separated from the rest. 50% of the juice was fermented in stainless steel tanks. After inoculation, the fermentation temperature was kept at around 12°C for 3 weeks. The other 50% of the Chenin blanc underwent wild fermentation in 10% new, 30% 2nd fill, 40% 3rd fill and 20% 4th fill 400 litre French Oak barrels. The wine was matured in barrels for 8 months before being blended and bottled.

Grapes come from a selected low-yielding vineyard block located on a Swartland farm, with soils of deep red Oakleaf and Hutton, which boast above-average water-holding capacity. These soils contribute to adding depth, structure, and fullness to the wines, while the vines benefit from the cooling sea breezes of the Benguela current.

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