Saronsberg
Provenance Shiraz
Shiraz/Syrah from Tulbagh, South Africa
R135
Bottle size:
750 ml
This vendor offers free shipping for orders above R1,500
Shipping: R90 nationwide
Shipping: R90 nationwide
Sold only in multiples of 6 bottles
SOLD OUT
Fulfilled by
Meridian Wine Distribution 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.
Red Berries
Black Fruits
Fynbos
Cedar Wood
Cellaring Potential:
1 to 15 years
Origin:
Tulbagh
Appellation:
Tulbagh
Alcohol Volume:
14.73%
Sugar G/L:
3.8
Cultivar:
100% Shiraz/Syrah
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 75% 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 de-juiced by 8%. It was given a cold soak of 3 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 11 to 16 days. The wine was then pressed into 30% new and 70% second and third-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 10 months. The wine was then racked, blended and returned to barrel. After a total of 18 months in barrel, the wine was filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.
Grilled or roast beef especially served rare or with a pepper sauce.
Lamb
Venison
Hard Cheese
Beef
Saronsberg
Saronsberg’s winemaking officially began on 25 January 2004 with the pressing of our first Sauvignon Blanc grapes. Saronsberg originally formed part of the iconic and historical Twee Jonge Gezellen and consists of two parts formerly known as Waveren and Welgegund (also referred to by locals as ‘Die Erf’) the latter lying on the western slope of Saronsberg the mountain after which the farm was named and which spectacularly dominates the view from the cellar.
Description
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.
Red Berries
Black Fruits
Fynbos
Cedar Wood
Food Pairing
Grilled or roast beef especially served rare or with a pepper sauce.
Lamb
Venison
Hard Cheese
Beef