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Saronsberg Provenance Shiraz 2015

Technical Analysis
Winemaker
Dewaldt Heyns
Main Variety
Shiraz
Appellation
Tulbagh
Alcohol
14.40 %vol
pH
3.48
RS
4.3 g/l
TA
6.0 g/l
VA
0.59 g/l
SO2
106 mg/l
FSO2
33 mg/l
Characteristics
Type
Red
Style
Dry
Body
Full

Accolades

2017 SAWi Awards - Platinum
2015 SAWI
– South African Wine Index - Platinum Award - Shiraz

Vintage 2013
2015 SAWi Platinum Recipient
2016 Double Gold Top 100 SA

Vintage 2012
2014 Michelangelo International Wine and Spirit Awards - Gold
2014 International Wine and Spirit Competion - Silver

Vintage 2011
2013 Concours Mondial de Bruxelles - Grand Gold
2013 Decanter Asia Wine Awards - Commended
2013 Veritas Wine Awards - Gold
2013 International Wine and Spirit Competition - Silver
2013 Michelangelo International Wine Awards - Gold
2013 Decanter Awards - Grand Gold
2013 Old Mutual Trophy Wine Show - Bronze

Vintage 2010
2013 China Wine & Spirit Awards (CWSA) - Silver
2013 Decanter World Wine Awards - Commended
2012 Michelangelo International Wine Awards - Gold
Classic Wine Top 6
2012 Old Mutual Trophy Wine Show - Bronze
2012 International Wine Challenge - Bronze
2012 Decanter World Wine Awards - Gold
2012 Concours Mondial de Bruxelles - Silver
2012 Top 100 SA Wines: Shiraz - Best Value Award

Vintage 2009
2012 Top 100 SA Wines 

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

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

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

Vintage 2005
2007 Winemakers' Choice - Diamond
2007 Swiss International Airlines - Gold


Tasting Notes

The soft textured tannins, full-bodied mouth-feel and silken finish lends itself as a platform for a heady mix of red berry and black fruit flavours combined with floral notes and fynbos nuances.

Blend Information

100% Shiraz

In The Vineyard

Cultivar: Shiraz
Clones: SH1, SH9, SH99, SH22, SH21, SH35
Rootstock: R99 and Mgt 101-14
Age: Average 13 years
Soil: Structured red and yellow clay soils with coarse gravel, well drained sandy-loam soils with a high stone content and some partially weathered shale soils

About The Harvest


Yield: 6.8 ton/ha (44 hl/ha)
Balling: 24,5 ˚B
pH: 3.35–3.55
Total acid: 5.80–6.4 g/l

In The Cellar

The grapes were hand-picked in the early morning and force-cooled to 4 °C. Then they were bunch-sorted, destemmed and berry-sorted on vibration tables by 25 highly trained staff. On average 70% of the berries were gently crushed (while the rest was kept whole) before being deposited into a satellite tank and transported to both open and closed fermenters. The must was dejuiced by 8 to 12% 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. The fermenting cap was punched down three times daily and two pump-overs were done per day. Total time on the skins varied from 14 to 26 days. The wine was then pressed into 30% new and 70% second-fill 300 liter 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 barrel. After a total of 20 months in barrel, the wine was filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.


CONTACT DETAILS

Saronsberg Cellar

eMail  +27.812796691
fax  +27.232300709
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