Saronsberg Grenache 2016

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.

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variety : Grenache [ 100% Grenache ]

winery : Saronsberg Cellar

winemaker : Dewaldt Heyns

wine of origin :

analysis : alc : 14.98 % vol rs : 2.9 g/l pH : 3.39 ta : 6.3 g/l va : 0.73 g/l

type : Red style : Dry body : Medium taste : Fragrant

pack : Bottle size : 750ml closure : Cork

AWARDS

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 : Cultivar: Grenache
Clones: GN70A Rootstock: R110 and Mgt 101-14
Age: Average 13 years
Soil: Both bush vine vineyards, grown on two sites, namely partially weathered Malmesbury shale soil and a sand-loam soil with high gravel and broken rock content.

about the harvest: Harvest: 17 and 22 February 2016 respectively
Yield: 6.1 ton/ha (38 hl/ha)
Balling: 24.9°B pH: 3.32
Total acid: 6.9 g/l

in the cellar : This Grenache was sourced from bush vines made from two vineyards grown on our two farms that make up Saronsberg – 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 21 days. The grapes were then pressed into 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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