Provenance Shiraz 2010
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Provenance Shiraz 2010

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  Saronsberg Cellar
Phone +27.232300707
Fax +27.232300709
eMail info@saronsberg.com
URL www.saronsberg.com
Address P.O. Box 361
Tulbagh
6820
South Africa

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our wines » Provenance Shiraz 2010

technical analysis
Winemaker :  Dewaldt Heyns
Main Variety :  Shiraz
Alcohol :  14.68  %vol
pH :  3.58
RS :  2.40 g/l
Total Acid :  5.9 g/l
Volatile Acidity :  0.70 g/l
SO2 :  102 mg/l
Free SO2 :  43 mg/l
Balling :  24.8 °
Yield :  4.6  ton/H
Appellation :  Tulbagh
characteristics
Type :  Red
Style :  Dry
Body :  Full
WOODED

 
accolades
Vintage 2010
Old Mutual Trophy Wine Show 2012 - Bronze
International Wine Challenge 2012 - Bronze
Decanter World Wine Awards 2012 - Gold
Concours Mondial de Bruxelles 2012 - Silver Medal
Top 100 SA Wines 2012: Shiraz - Best Value Award

Vintage 2008
Michelangelo International Wine Awards 2010 - Gold
Concours Mondial de Bruxelles 2011 - Gold

Vintage 2007
Global Trader/Wine Magazine Shiraz Challenge 2010 - Winner
Concours Mondial de Bruxelles 2010 - Gold
Veritas 2009 - Gold

Vintage 2006
Winemakers’ Choice 2008 - Diamond
Michelangelo International Wine Awards 2008 - Double Gold

Vintage 2005
Winemakers' Choice 2007 - Diamond
Swiss International Airlines 2007 - Gold
 
tasting notes
The Provenance Shiraz has a deep, dark colour with soft ripe plum, red berry and floral flavours. The oak is well balanced with elegant and accessible tannins complemented by a touch of spice and full body.
 
blend information
100% Shiraz
 
in the vineyard
Cultivar: Shiraz
Clones: SH1, SH9, SH99, SH22, SH21, SH35
Rootstock: R99 and Mgt 101-14
Age: 11 years
Soil: Structured red soils with coarse gravel and weathered shale soils.
 
about the harvest
Hand-picked in the early morning.
Harvest dates: 5 February to 7 March 2010
Yield: 4.6 ton/ha (32hl/ha)
Balling at harvest: 24.8° B
pH at harvest: 3.40 - 3.60
Total acid at harvest: 6.10 - 7.0 g/l
 
in the cellar
Fermentation:
The grapes were hand-picked in the early morning and force cooled to 4° C. It was then bunch sorted, destemmed and berry sorted on vibration tables by 25 highly trained staff. The berries were gently crushed into a satellite tank and deposited in open and closed fermenters. The must was dejuiced by 10 to 14% depending on the vineyard. It was given a cold soak of 3 to 5 days at 9° C protected by a CO2 blanket. The juice was pumped over once daily during this period.

The tanks were then heated to 18° C and inoculated with BM45, L2056 and D254 yeast. The fermentation temperature was allowed to peak at 28° C and then brought down to 24° C. The fermenting cap was punched down three times daily and one pump-over was done per day. Total time on the skins varies from 14 to 26 days. The wine was then pressed into 35% new and 65% second-fill 300l Allier French oak barrels. The press fraction was separated. Malolactic bacteria were inoculated and malolactic fermentation was completed in the barrels.

After malolactic fermentation, the wines were given a low sulphur dose and left on the gross lees for 11 months. The wine was then racked, blended and returned to barrels. After a total of 18 months in barrels, the wine was filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration. The wine was bottle matured for 12 months prior to release.
 
  
 
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