Saronsberg Seismic 2016

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R1010 for 6 bottles

R168 per bottle
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The Saronsberg Seismic 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 | 46% Cabernet Sauvignon, 15% Merlot, 14% Cabernet Franc, 14%Petit Verdot, 11%Malbec
winemaker : Dewaldt Heyns
wine of origin : Tulbagh
analysis : alc : 14.49 % vol  rs : 3.2 g/l  pH : 3.37  ta : 6.8 g/l  va : 0.55 g/l  so2 : 71 mg/l  fso2 : 11 mg/l  
type : Red  style : Dry  body : Full  taste : Fragrant   wooded
pack : Bottle  size : 0  closure : Cork  

AWARDS
2005 Vintage
Trophy SAA on board Wine Listing Awards
Gold VERITAS
Diamond Winemakers' Choice
2006 Vintage
Trophy Best Bordeaux Blend Old Mutual Awards
2007 Vintage
Gold Michelangelo Awards
2008 Vintage
Double Gold Michelangelo Awards
2009 Vintage
Top 100 SA Wine
2010 Vintage
Top 100 SA Wine 2012 & 2013
Diamond Winemakers' Choice
Gold China Wine & Spirits Awards;
Gold Concours Mondial de Bruxelles
2011 Vintage
Wine Listing & Red Wine of the Year SAA on Board
2012 Vintage
Top 100 SA Wine Challenge 2015
Tim Atkin MW Report 2015 score 91
Michelangelo Awards 2015 Double Gold
Veritas 2015 Double Gold
2013 Vintage
Double Gold Top 100 SA 2016
SAWi 2016 Platinum Recipient
Tim Atkin New SA Report 2016 score 90
2014 Vintage
Tim Atkin MW Report 2017 score 92
International Wine Challenge Gold
National Wine Championship Double Gold
2015 Vintage
National Wine Championship Double Gold

Cultivar: Cabernet Sauvignon 42%, Petit Verdot 16%, Merlot 27%, Cabernet Franc 10%, Malbec 5%.

in the vineyard : Soil: A variety of structured red soils, partially weathered shale soils and clay-loam soils with a high percentage of coarse gravel.
Yield: Average 6.3 ton/ha
Clones: CS46; CS37; MO343; PV400; MB1; CF214
Rootstock: R99, 101-14 Mgt, R110
Age: Average 15 years

about the harvest: The grapes were hand-picked in the early morning, force-cooled to 4 °C.
Harvest: 19 February to 14 March 2016
Balling: Average 24.6 °B

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% secondfill 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.

pH: 3.30–3.45
Total acid: 6.1–6.5 g/l

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