Saronsberg Provenance Shiraz 2012
The soft textured tannins, full-bodied mouthfeel and silken finish lends itself as a platform to heady mix of red berry and black fruit flavours combined with floral notes and fynbos nuances.
variety : Shiraz [ 100% Shiraz ]
winemaker : Dewaldt Heyns
wine of origin : Tulbagh
analysis : alc : 14.26 % vol rs : 3.5 g/l pH : 3.36 ta : 6.3 g/l va : 0.62 g/l so2 : 89 mg/l fso2 : 25 mg/l
type : Red style : Dry body : Full wooded
pack : Bottle size : 0 closure : Cork
AWARDS
Vintage 2012
2014 Michelangelo International Wine and Spirit Awards - Gold
2014 International Wine and Spirit Competion - Silver
Vintage 2011
2013 Concours Mondial de Bruxelles - Grand Gold
2013 Decanter Asia Wine Awards - Commended
2013 Veritas Wine Awards - Gold
2013 International Wine and Spirit Competition - Silver
2013 Michelangelo International Wine Awards - Gold
2013 Decanter Awards - Grand Gold
2013 Old Mutual Trophy Wine Show - Bronze
Vintage 2010
2013 China Wine & Spirit Awards (CWSA) - Silver
2013 Decanter World Wine Awards - Commended
2012 Michelangelo International Wine Awards - Gold
Classic Wine Top 6
2012 Old Mutual Trophy Wine Show - Bronze
2012 International Wine Challenge - Bronze
2012 Decanter World Wine Awards - Gold
2012 Concours Mondial de Bruxelles - Silver
2012 Top 100 SA Wines: Shiraz - Best Value Award
Vintage 2009
2012 Top 100 SA Wines
Vintage 2008
2010 Michelangelo International Wine Awards - Gold
2011 Concours Mondial de Bruxelles - Gold
Vintage 2007
2010 Global Trader/Wine Magazine Shiraz Challenge - Winner
2010 Concours Mondial de Bruxelles - Gold
2009 Veritas - Gold
Vintage 2006
2008 Winemakers' Choice - Diamond
2008 Michelangelo International Wine Awards - Double Gold
Vintage 2005
2007 Winemakers' Choice - Diamond
2007 Swiss International Airlines - Gold
in the vineyard : Cultivar: Shiraz
Clones: SH1, SH9, SH99, SH22, SH21, SH35
Rootstock: R99 and Mgt 101-14
Age: Average 11 years
Soil: Structured red soils with coarse gravel and weathered shale soils
about the harvest:
Harvest: 5 February to 7 March 2012
Yield: 5,9 ton/ha (40 hl/ha)
Balling: 24,2 ˚B
pH: 3,25 – 3,45
Total acid: 5,90 – 6,9
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 8 to 12% 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. The fermenting cap was punched down three times daily and one pumpover was done per
day. Total time on the skins varies from 11 to 22 days. The wine was then pressed into 30% new and 70% 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 20 months in barrels, the wine was filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.
find our wines in :