SURVIVOR TERROIR CHARDONNAY - 6 x 750ml

The grapes were hand-picked in the cool of the morning. After gentle pressing and cold settling, the juice was transferred into 228 and 300-litre French oak barrels for 100% natural fermentation. We used a combination of 40% new, 30%second fill, and 30% third fill barrels to allow the cultivar to express itself. 20% underwent malolactic fermentation (MLF). After fermentation, the wine underwent lees contact for an average of 10 months. All batches and barrel treatments were kept separate for selection purposes.

The grapes came from four vineyard blocks (four different clones) in the Elgin area, lying at 300 metres above sea level. They are all planted on Bokkeveld shale soils on easterly and south-easterly slopes. These soils have great water-holding capacity; therefore, the vineyards can be dryland farmed. The vines benefit from the cooling sea breezes from the Cape South Coast, and the grapes ripen very evenly in all blocks.

Smoked chicken salad with balsamic and olive oil sprinkled over. Seared Norwegian salmon with green asparagus, with fresh lemon squeeze.