Provenance Shiraz 2009

Name: Provenance Shiraz 2009
Brand: Provenance
SKU: 28672

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.

To buy our wines in South Africa, please click here

variety : Shiraz [ 100% Shiraz ]

winery : Saronsberg Cellar

winemaker : Dewaldt Heyns

wine of origin : Breede River

analysis : alc : 14.59 % vol rs : 2.60 g/l pH : 3.48 ta : 6.40 g/l va : 0.64 g/l so2 : 86 mg/l fso2 : 20 mg/l

type : Red style : Dry body : Full wooded

pack : Bottle closure : Cork

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 2009
Yield: 4.6 ton/ha (32hl/ha)
Balling at harvest: 24.8° B
pH at harvest: 3.40 - 3.68
Total acid at harvest: 6.20 - 7.50 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 11 to 24 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 21 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.

email the winery

email this page

find our wines in :