Saronsberg Seismic Rooi 2014

available in our shop
free delivery in SA when ordering 12 bottles or more

R930 for 6 bottles

R155 per bottle

The Saronsberg Seismic Rooi has a dark colour with flavours of cassis, red berry and integrated oak. The tannin is firm and well balanced with a full-bodied, elegant finish.


variety : Cabernet Sauvignon | 37% Cabernet Sauvignon, 19% Petit Verdot, 19% Merlot, 14% Cabernet Franc 11% Malbec
winemaker : Dewaldt Heyns
wine of origin : Tulbagh
analysis : alc : 14.51 % vol  rs : 3.2 g/l  pH : 3.40  ta : 6.4 g/l  va : 0.60 g/l  fso2 : 14 mg/l  
type : Red  style : Dry  body : Full  taste : Fragrant   wooded
pack : Bottle  size : 0  closure : Cork  

AWARDS

2017 SAWi Awards - Platinum

Vintage 2013

2016 Double Gold National Wine Challenge  

Vintage 2012
2015  Top 100 SA Wine Challenge
2015 Tim Atkin MW Report - 91
2015 Michelangelo Awards Double Gold
2015 Veritas Double Gold

Vintage 2011
2014 International Wine and Spirit Competion - Silver
2014 Wine Concept Wine of the Week - read the review HERE.
2013 Veritas Wine Awards - Bronze

Vintage 2010
2013 China Wine & Spirit Awards Best Value (CWSA) - Gold
2013 International Wine and Spirit Competition - Silver Outstanding
2013 Old Mutual Trophy Wine Show - Bronze
2013 Top 100 SA Wine Challenge 
2012 Veritas Wine Awards - Silver Medal
2012 International Wine Challenge - Commended
2012 Concours Mondial de Bruxelles - Silver Medal
2012 Top 100 SA Wines: Bordeaux Red Blend - Best Value Award
2013 Decanter - Gold Medal

Vintage 2009
2011 Top 100 SA Wines - Status

Vintage 2008
2010 Michelangelo International Wine Awards - Double Gold

Vintage 2007
2009 Michelangelo International Wine Awards - Gold

Vintage 2006
2008 Old Mutual Wine Awards - Trophy (Best Bordeaux Blend)

Vintage 2005
2007 SAA on board Wine Listing Awards - Trophy
2007 Veritas - Gold
2007 Winemakers' Choice - Diamond

in the vineyard : Clones: CS46; CS37; MO343; PV400; MB1; CF214
Rootstock: R99, 101-14 Mgt, R110
Age: Average 13 years
Soil: A variety of structured red soils, partially weathered shale soils and clay-loam soils with a high percentage of coarse gravel.

about the harvest: Harvest: 12 February to 16 March 2014
Yield: Average 6.7 ton/ha
Balling: Average 24.3 °B pH: 3.30–3.45
Total acid: 6.4–7.1 g/l

in the cellar : The grapes were hand-picked in the early morning, force-cooled to 4 °C, bunch-sorted, destemmed, berry-sorted and gently crushed into a satellite tank. Then they were deposited in both open and closed fermenters. The must was dejuiced by 8 to 12% depending on the vineyard. It was given a cold soak of 4 to 5 days at 8 °C with a CO2 blanket, after which it was heated to 18 °C and inoculated with BM45 and D254 yeast. The fermenting grapes were pumped over once daily during cold soak and twice daily during fermentation in conjunction with three manual punch-downs. This was adjusted to each cultivar and vineyards’ individual characteristics. The Malbec, Petit Verdot and Merlot were pressed between 0 and -1 °B and finished fermentation in barrels. The Cabernet Sauvignon and Cabernet Franc were given extended maceration after fermentation. Total time on the skins varies from 10 to 28 days. The wines were pressed into 38% new and 62% second-fill 300 liter Allier French oak barrels. The press fraction was separated. Malolactic bacteria were inoculated and malolactic fermentation was completed in the barrels. The wines were given a low sulphur dose and left on the gross lees for 11 months, after which they were racked, blended and returned to barrel. After a total of 20 months in barrel the wine was racked and filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.

OTHER VINTAGES

Cabernet Sauvignon
Cabernet Sauvignon