1. HOME
  2. WINES
  3. Saronsberg Provenance Sauvignon Blanc 2012
  4. « go back

Saronsberg Provenance Sauvignon Blanc 2012

The wine has a translucent colour with a green edge, showing prominent tropical, gooseberry and fruit-salad flavours, followed by hints of grass a full-bodied mouthfeel and a refreshingly flinty aftertaste.

<!-- /* Font Definitions */@font-face{font-family:Arial;panose-1:2 11 6 4 2 2 2 2 2 4;mso-font-charset:0;mso-generic-font-family:auto;mso-font-pitch:variable;mso-font-signature:3 0 0 0 1 0;}@font-face{font-family:Georgia;panose-1:2 4 5 2 5 4 5 2 3 3;mso-font-charset:0;mso-generic-font-family:auto;mso-font-pitch:variable;mso-font-signature:3 0 0 0 1 0;}/* Style Definitions */p.
variety : Sauvignon Blanc [ 100% Sauvignon Blanc ]
winemaker : Dewald Heyns
wine of origin : Tulbagh
analysis : alc : 12.70 % vol  rs : 3.35 g/l  pH : 3.35  ta : 6.8 g/l  va : 0.38 g/l  so2 : 118 mg/l  fso2 : 35 mg/l  
type : White  style : Dry  body : Light  taste : Fruity  
pack : Bottle  closure : Screwcap  
AWARDS
2013 Top 100 SA Wine Challenge Winner
2012 Veritas Wine Awards - Bronze Medal
in the vineyard : Cultivar: Sauvignon Blanc
Clones: SB 10/ R99; SB316/Ramsey
Age: 12 - 18 years
Soil: Structured red clay-loam and weathered shale soils
about the harvest: The grapes were hand picked in the early morning hours in four separate pickings to maximize flavour diversity.

Harvest: 31st January to 7th February 2012
Yield: 5 - 8 ton/ha
Balling: 20 - 22.9° B
pH: 3.10
Total acid: 6.9 - 8.5g/l
in the cellar : It was then force cooled to 4° C, bunch sorted and destemmed into satellite tanks. The mash was deposited into cold-soak tanks for 12 hours at 8° C.

The free-run juice was drained to settling tanks and the skins pressed, keeping the free-run and press fractions separate. After settling for 48 hours at 5° C using only enzymes, the clear juice was racked and allowed to heat up for yeast inoculation.

The juice was fermented at 11° C for 16 to 22 days with Vin7 and QA24 yeasts. It was left on the lees at 16° C for 3 months after fermentation, stirring every 10 days. A small percentage of Semillon was blended into the wine adding some palate weight and depth to the wine. The Sauvignon Blanc was handled reductively throughout the vinification process using dry ice (CO2) and nitrogen. Bentonite was added for protein stabilization, followed by a coarse sheet filtration prior to bottling. Bottling was done with a sterile sheet filtration and the wine bottle aged for 3 months prior to release.
email the winery
email this page
find our wines in :

OTHER VINTAGES

Saronsberg Provenance Sauvignon Blanc 2012
Sauvignon Blanc