Saronsberg Sauvignon Blanc 2016

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.


variety : Sauvignon Blanc | 100% Sauvignon Blanc
winemaker : Dewaldt Heyns
wine of origin : Tulbagh
analysis : alc : 12.79 % vol  rs : 1.9 g/l  pH : 3.19  ta : 6.3 g/l  va : 0.39 g/l  so2 : 132 mg/l  fso2 : 49 mg/l  
type : White  style : Dry  body : Full  taste : Fruity  
pack : Bottle  size : 0  closure : Screwcap  

AWARDS
2014 Vintage
2014 Michelangelo International Wine and Spirit Awards - Double Gold

2013 Vintage
2013 Veritas Wine Awards - Bronze

2012 Vintage
2013 Top 100 SA Wines
2012 Best Value Wine Guide
2012 Finalist in FNB Top 20 Sauvignon Blanc
in the vineyard : Cultivar: Sauvignon Blanc
Clones: SB 10 / R99; SB316 / Ramsey
Age: 13 - 19 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 maximise flavour diversity.

Harvest: 20 - 27 January 2015
Yield: 5.1-8 ton/ha
Balling: 22.5° - 23.5° B
pH: 3.20
Total acid: 6.5 -7.5 g/l

in the cellar : 

The grapes were hand-picked in the early morning hours in four separate pickings to maximise flavour diversity. It was then force-cooled to 4 °C, bunch-sorted and destemmed into satellite tanks. The mash was deposited into coldsoak 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 B2000 yeasts. It was left on the fine lees at 16 °C for 3 months after fermentation, stirring every 10 days. The Sauvignon Blanc was handled reductively throughout the vinification process using CO2 and nitrogen. Bentonite was added for protein stabilisation, followed by a coarse sheet filtration prior to bottling. Bottling was done with a sterile sheet filtration and the wine was bottle aged for 3 months prior to release.

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