LOCATION
Stellenbosch is celebrated for its exceptional wines, picturesque landscapes, and a diverse range of terroirs shaped by its unique soil and climate conditions.
TERROIR
The varying terroirs within Stellenbosch allow for the cultivation of a wide array of grape varieties. From the higher, cooler slopes of Stellenbosch Mountain to the valley floors with well-draining soils, each subregion contributes its own unique expression to the wines, resulting in a remarkable diversity of flavours and styles within the Stellenbosch wine region. The soil composition in Stellenbosch is exceptionally varied and plays a vital role in determining the character and quality of the wines produced. Our Survivor Cabernet Sauvignon is planted on soils of decomposed granite and shale. The decomposed granite soils are prevalent in the Stellenbosch Mountain area, offering excellent drainage and aeration, which is particularly suitable for grape cultivation. Our Cabernet Sauvignon vineyard is virus-free and 136m above sea level.
CLIMATE
Stellenbosch enjoys a Mediterranean climate with warm, dry summers and cool, wet winters. This climatic pattern is highly conducive to grape growing and allows for a long growing season, providing grapes with ample time to ripen and develop complex flavours. The nearby Atlantic Ocean and False Bay influence the climate, bringing cool breezes and moderating temperatures, especially during the hot summer months. The region also experiences occasional maritime fog, which can have a cooling effect on the vineyards. The influence of the Atlantic Ocean on the climate adds complexity to the wines, enhancing their flavour profiles and ensuring a delicate balance of acidity, sugar, and fruitiness. The higher-altitude areas offer slightly cooler temperatures and better drainage, contributing to the grape’s balanced ripening and nuanced flavours. For Cabernet Sauvignon, being a late-ripening cultivar, it is imperative that the conditions are cool throughout the ripening season in order for the tannins and flavour compounds to reach phenolic ripeness at the same time as sugar ripeness. If this does not happen, you will get unwanted “green” characters in the wine.
