Saronsberg Brut Methode Cap Classique 2016

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R1200 for 6 bottles

R200 per bottle
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The wine has a translucent colour with a slight green edge and a prominent mousse. Delicate flavours of toasted biscuit, creamy lees and fresh apple end with a long, elegant, dry finish.

variety : Chardonnay | 100% Chardonnay
winemaker : Dewaldt Heyns
wine of origin : Tulbagh
analysis : alc : 11.60 % vol  rs : 6.0 g/l  pH : 3.16  ta : 6.9 g/l  va : 0.39 g/l  so2 : 20 mg/l  fso2 : 3 mg/l  
type : Cap_Classique  style : Dry  body : Medium  taste : Fruity  
pack : Bottle  size : 750ml  closure : Cork  


2017 SAWi Awards - Grand Gold

2 Vintage
2016 Top 100 SA Double Platinum

2011 Vintage 
2015 Gold Concours Mondial de Bruxelles

2010 Vintage
2014 International Wine and Spirit Competion - Silver

2009 Vintage
2013 International Wine and Spirit Competition - Silver Outstanding
2013 Michelangelo International Wine Awards - Gold
2013 Old Mutual Trophy Wine Show - Bronze
2013 Top 100 SA Wine Challenge 
2012 Effervescents du Monde - Silver
2012 Michelangelo - Gold
2012 Amorim Cap Classique - Gold
2012 Veritas Wine Awards - Bronze
2012 Amorim MCC Challenge - Gold

2008 Vintage
International Wine Challenge - Silver
2012 Concours Mondial de Bruxelles - Gold

2007 Vintage

2011 Winemakers' Choice Diamond Awards - Diamond
2011 Michelangelo International Wine Awards - Gold

in the vineyard : Cultivar: Chardonnay 100%
Clones: CY55, CY95
Age: 14 years
Soil: Partly decomposed Malmesbury shale and structured red-yellow clay loam soils with coarse gravel.

about the harvest: The grapes were picked in the early morning hours and pressed as whole bunches.
Yield: 8.5 ton/ha
Balling: 18 °B
pH: 2.95
Total acid: 8,5 – 9,5 g/l

in the cellar : Only the first 420 l of juice per ton was collected. It was then settled for 48 hours at 9 °C with only enzymes. Fermentation was done at 14 °C for 15 to 20 days with EC1118. Malolactic fermentation was completed in tanks. It was then left on the fine lees at 12 °C for 3 months after fermentation, stirring every 14 days for the first month and monthly thereafter. The base wine was cold stabilised, racked, blended and bentonite added for protein stabilisation. Bottling followed and the second fermentation was initiated and completed in the bottle. After a minimum of 24 months on the lees the wine was riddled by hand and disgorged. A liqueur with a small amount of barrel aged Chardonnay was used and 4,5 g/l sugar was added.

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