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Saronsberg Seismic 2009

Name: Saronsberg Seismic 2009
Brand: Saronsberg
SKU: 35613

The wine has a deep, dark colour and ripe berry flavours with delicate herbal, fynbos and spice undertones. Its firm tannin structure is balanced by a full body and integrated oak flavours.

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variety : Cabernet Sauvignon [ 85% Cabernet Sauvignon, 11% Petit Verdot, 4% Malbec ]

winery : Saronsberg Cellar

winemaker : Dewaldt Heyns

wine of origin : Tulbagh

analysis : alc : 14.39 % vol rs : 2.60 g/l pH : 3.40 ta : 6.20 g/l va : 0.69 g/l so2 : 30 mg/l fso2 : 5 mg/l

type : Red style : Dry body : Full wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

Vintage 2009
Michelangelo International Wine and Spirit Competition - Gold

Vintage 2008
2014 International Wine and Spirit Competion - Silver Outstanding
2013 Decanter Asia Wine Awards - Silver
2013 Veritas Wine Awards - Silver
2013 International Wine and Spirit Competition - Silver
2013 Old Mutual Trophy Wine Awards - Bronze
2013 Decanter World Wine Awards - Silver
2011 HKIWSC - Trophy
2012 Decanter Asia - Regional Trophy

Vintage 2007
2012 IWSC - Gold
2010 Veritas - Gold

Vintage 2006
2010 IWSC (Mumbai) - Gold
2009 Michelangelo International Wine Awards - Gold
2009 Santam Classic Wine Trophy - Gold

Vintage 2005
2009 Santam Classic Wines Trophy - Gold
2007 Winemakers' Choice - Diamond

Vintage 2004
2007 Michelangelo International Wine Awards - Gold
2006 Veritas - Double Gold
2006 Michelangelo International Wine Awards - Gold
2006 Swiss International Airlines - Gold

in the vineyard : Clones: CS46, CS37, PR400, MC1
Rootstock: R99 and Mgt 101-14
Age: Average 11 years
Soil: Structured red soils with course gravel and weathered shale soils.

about the harvest: The grapes were handpicked in the early morning and force cooled to 4° C.
Harvest Date: 9 February – 19 March 2009
Yield: 5.4 tons per hectare (31 hl/ha)
Balling: 24.5 °Balling
pH: 3.35 - 3.45
Total Acid: 6.1 - 7.2

in the cellar : After harvesting the grapes were 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 - 12% depending on the vineyard. It was given a cold soak of 3 - 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 and D254 yeast. The fermentation temperature was allowed to peak at 28° C and then brought down to 24° C. The fermenting cap was manually punched down three times daily and one pump-over per day. The Merlot received less punch downs in favor of pump-overs. The average time on the skins was 20 days with variations between cultivars. The wine was then pressed into 100% new 300L French Allier 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 10 months. The wine was then racked and the different components blended before being 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 24 months prior to release.

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