Survivor Cabernet Sauvignon

Survivor Cabernet Sauvignon

R 195.00

A robust barrel-matured wine with lavish flavours of sweet fruit and luscious chocolate mingling with savoury touches and a hint of vanilla.

Grapes were sourced from low-yielding (6 – 8 t/ha) old vines (10 – 20 years old) located on DB Rust’s Swartland farm, Constantia. The soils are deep red Oakleaf and Hutton ensuring excellent water-retention and adding structure and fullness to the wines. The vines have been planted in such a way to benefit optimally from the cool Benguela current sea breezes. These breezes cause summer temperatures to range between 20 – 30°C.

Harvesting occurred at optimal ripeness when the grapes were between 25 – 26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulphur were used to protect the grapes from oxidation during transportation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Fermentation lasted between 4 and 6 days at 22 – 25°C. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels, 10% of which was new French oak, 80% second fill French oak and the remaining 10% was Hungarian oak – to add spiciness. Barrel maturation lasted for 15 months whereby the wine was racked only once.

Food pairing: 

Fresh Grilled Tuna
Rack of Lamb
Mushrooms
Emmental Cheese

Awards:

INTERNATIONAL WINE & SPIRIT COMPETITION 2019
Survivor Cabernet Sauvignon 2017 Silver

MICHELANGELO INTERNATIONAL AWARDS 2018
Survivor Cabernet Sauvignon 2017 Gold

INTERNATIONAL WINE & SPIRIT COMPETITION 2018
Survivor Cabernet Sauvignon 2016 Silver

OLD MUTUAL TROPHY WINE SHOW 2018
Survivor Cabernet Sauvignon 2016 Silver