Provenance Shiraz 2010

Name: Provenance Shiraz 2010
Brand: Provenance
SKU: 29648

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.

variety : Shiraz [ 100% Shiraz ]

winery : Saronsberg Cellar

winemaker : Dewaldt Heyns

wine of origin : Tulbagh

analysis : alc : 14.68 % vol rs : 2.40 g/l pH : 3.58 ta : 5.9 g/l va : 0.70 g/l so2 : 102 mg/l fso2 : 43 mg/l

type : Red style : Dry body : Full wooded

pack : Bottle closure : Cork

AWARDS

Vintage 2010
China Wine & Spirit Awards (CWSA) Best Value 2013 - Silver
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

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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