Saronsberg Brut Methode Cap Classique 2016

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 ]

winery : Saronsberg Cellar

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

AWARDS

2016 Vintage
Veritas: Gold

2015 Vintage
South African Wine Index: Platinum
Tim Atkin SA Report: 92 Points
Michelangelo Awards 2017: Gold

2012 Vintage
Top 100 SA 2016: Double Platinum
Concours Mondial Bruxelles 2016: Gold
South African Wine Index: Grand Gold
Tim Atkin Report: 90 Points

2011 Vintage
Concours Mondial Bruxelles 2015: Gold

2010 Vintage
Winemakers' Choice Awards 2014: Gold

2009 Vintage
Michelangelo 2012 Awards: Gold
Amorim MCC Challenge: Gold
National Wine Challenge 2013: Double Gold
Michelangelo Awards 2013: Gold

2008 Vintage
Concours Mondial Bruxelles: Gold

2007 Vintage
Michelangelo Awards: Gold
Winemakers' Choice Awards: Diamond

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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