Survivor Wines are made at the Overhex Winery on the road to Robertson from Worcester. Tends to be a place you drive past; however, it is the home of some superb wines, Survivor Wines amongst them.
Named for the character of the Nguni Cow, a South African cattle species with the most beautiful multi-coloured hides, known for their ability to survive in harsh circumstances. In the winemaking process, the Syrah Wine was fermented in 500 litre French oak barrels, using the natural ‘wild yeasts’ from the vineyards. After fermentation there was a two-month period of resting on the skins, the grapes were pressed, and the wine was taken to 3rd fill French oak barrels for a year. It was then prepared for bottling.
From a Burgundy shaped bottle, the Survivor Wild Yeast Syrah 2017 is closed with natural cork. In the glass, a gem bright bloodplum at the heart which pales out to ruby at the edges. The aromas are classical Syrah, dark berries, plums, Parma Violets and from entry a layered, complex wine, sweet fruited and sappy. It fills the midpalate and then, the long aftertaste in which the elements of fruit, the soft acidity, soft tannins and oak with its concomitant spices are all harmoniously interwoven. This is a delicious glass of wine and I don’t condemn it with faint praise when I say it is easily drinkable, it is a total pleasure to drink.
You want to chill this slightly for greater enjoyment in summer. We enjoyed the wine with a Weber Braaied whole chicken seasoned with garlic and paprika, the richly flavoured and very crisp skin being a perfect foil to the Survivor Wild Yeast Syrah 2017. Ina Paarman’s Flattie in a Frying Pan is one of the simplest and cleanest way to cook a chicken. Click HERE for her recipe.
To read more and for online purchases, visit www.overhexsurvivor.com