Saronsberg Shiraz 2008

Name: Saronsberg Shiraz 2008
Brand: Saronsberg
SKU: 26584

The wine has a deep, dark purple colour with prominent ripe plum, red berry and floral flavours with undertones of spice. The oak is well balanced with full, firm yet accessible tannins.

variety : Shiraz [ 100% Shiraz ]

winery : Saronsberg Cellar

winemaker : Dewaldt Heyns

wine of origin : Breede River

analysis : alc : 15.17 % vol rs : 3.4 g/l pH : 3.48 ta : 5.6 g/l va : 0.59 g/l so2 : 12 mg/l fso2 : 12 mg/l

type : Red style : Dry body : Full taste : Fruity wooded

pack : Bottle closure : Cork

AWARDS

Top 100 SA Wines 2011
Concours Mondial De Bruxelles 2011 - Gold
Michelangelo International Wine Awards 2010 - Double Gold
Veritas 2010 – Double Gold
Winemakers' Choice Diamond Awards 2010 - Diamond

in the vineyard : Cultivar: Shiraz
Clones: SH1, SH9, SH99, SH22
Rootstock: R99 and Mgt 101-14
Age: Average 9 years
Soil: Structured red soils with coarse gravel and weathered shale soils

about the harvest: 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.
Yield: 4,2 tons per hectare (28 hl/ha)
Balling: 25°B
pH: 3.40
Total acid: 5.5g/l

in the cellar : Total time on the skins varies from 14 to 22 days. The wine was then pressed into 90% new and 10 % second-fill 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 for10 months. The wine was then racked, blended and returned to barrels. After a total of 20 months in
barrels the wine was racked and 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.
Alcohol: 15 vol %
Total acid: 5,6 g/l
pH: 3,48
Residual sugar: 3,4 g/l
Volatile acidity: 0,59 g/l
Free sulphur: 12 mg/l
Total sulphur: 69 mg/l

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