Survivor Chardonnay (case of 6)

Wine Description
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.

Winemaking Techniques
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.

Vintage Conditions
The 2016 harvest was the smallest in five years after a hot, dry growing season impacted yields. Dryland regions such as the Swartland were among the worst affected as heatwaves continued well into October.

Despite this, quality is good as the drier season resulted in healthier vineyards, smaller berries and more concentrated fruit flavours.

Food Pairing
Creamy Butternut
Lobster Thermidor

Nut Nougat Recipe 



Continue Shopping or Checkout

Related Items