Saronsberg Grenache 2015

The wine has a ruby red colour and ripe cherry flavours with delicate fynbos and spice undertones
and a hint of violets. Its soft tannin structure is balanced by a textured body, layered fruit flavours
and integrated oak.

variety : Grenache | 100% Grenache
winemaker : Dewaldt Heyns
wine of origin : 
analysis : alc : 14.09 % vol  rs : 2.7 g/l  pH : 3.37  ta : 6.7 g/l  va : 0.64 g/l  
type : Red  style : Dry  body : Medium  taste : Fragrant   wooded
pack : Bottle  size : 0  closure : Cork  


 Vintage 2012
2015 Michelangelo Awards Gold

Vintage 2011
2014 Michelangelo International Wine and Spirit Awards - Double Gold
2013 Veritas Wine Awards - Silver

in the vineyard : 
Clones: GN70A
Rootstock: R110 and Mgt 101-14
Age: Average 12 years
Soil: Both bush vines, grown on two vineyard sites, namely partially weathered Malmesbury shale soil and a sand-loam soil with high gravel and broken rock content.

about the harvest: Harvest: 16 February and 3 March 2015 respectively
Yield: 6.5 ton/ha (42 hl/ha)
Balling: 24.3 °B pH: 3.32
Total acid: 6.9 g/l

in the cellar : 

This Grenache was sourced from bush vines made from two vineyards – one on Welgegund on the slopes of the Saronsberg, and the other on Waveren. The grapes were picked by hand in the early morning hours and then pre-cooled in our chiller. Ninety percent of the bunches and berries were destemmed and hand-sorted on stainless steel vibration tables by highly trained staff. The balance of the bunches was kept whole and added to the fermentation tanks.

An initial cold-soak period of three days preceded fermentation, which was allowed to start naturally and finished with inoculated yeast. The wine was given extended postfermentation maceration on the skins; the total time spent on the skins was 26 days. The grapes were then pressed into 100% second-fill 300 litre French oak barrels, keeping the free-run and press fractions separate.

Malolactic fermentation finished in barrels and the wine was left on its lees. Ten months later the wine was racked and returned to barrel. After a total of 20 months in barrel the wine was prepared for bottling, preceded by a coarse filtration.

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