The Producer
Survivor Terroir Syrah 2024 comes from one of the Swartland’s most unlikely success stories. The brand takes its name from a Nguni cow that leapt from a livestock truck and landed in the DB Rust vineyards — surviving, thriving, and becoming the inspiration for this bold wine range. Behind every bottle stands Pierre Wahl, a Cape Winemakers Guild member and 2016 Diners Club Winemaker of the Year, affectionately known as the “Pope of Pinotage.” Pierre’s philosophy favours minimal intervention and honest terroir expression, and the Survivor range has been rewarded for it: a Platter’s 5-star rating for the Reserve Pinotage 2020, plus SAWi Platinum recognition across the stable.
Vintage & Terroir
The 2024 season delivered ripe, aromatic fruit with the natural freshness Swartland Syrah is known for. Grapes were picked by hand in the early morning at 25.1° Balling from low-yielding, trellised vineyards on Hutton soils — an 8-year-old block chosen specifically for this wine. Swartland’s warm days and cooling Atlantic influence give the variety its signature depth: cracked black pepper, dark fruit and a savoury backbone.
In the Cellar
Forty percent of the wine was fermented as whole bunches, with the balance destemmed and crushed on top, then cold-soaked for 24 hours before inoculation. Colour and tannin were built through pump-overs every four hours, with a délestage performed at 10° Balling to help the wine through the final stages of fermentation. Alcoholic fermentation ran for six days, peaking at 26°C, before the grapes were pressed dry and the press wine blended back with the free-run. The wine completed malolactic fermentation in 400L French oak barrels — 20% new, the rest second- and third-fill — and matured for 20 months before racking, fining and bottling.
Tasting Notes
Colour: deep, captivating red.
Nose: cracked black peppercorns, coriander, plums and bramble berries, with subtle liquorice and oak spice.
Palate: full-bodied and velvety, with a texture that lingers elegantly.
Finish: fynbos and freshly squeezed pomegranate.
Food Pairing
Built for the braai: pair it with grilled or barbequed Karoo lamb chops, venison such as ostrich or kudu fillet, or a wedge of Gorgonzola. Order your case and keep the Tribe fed.
