Saronsberg Cellar
Saronsberg Shiraz 2020
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 100% Syrah |
| Aging | After malolactic fermentation the wines were given a low sulphur dose and left on the gross lees for 10 months. The wine was then racked, blended and returned to barrels. After a total of 20 months in barrels the wine was racked and filtered through a coarse sheet filter. |
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Winemaker Dewaldt Heyns, who has been head winemaker since 2003, is passionate about every aspect of the winemaking process, which is unique and quite labour intensive. Handpicking, intensive sorting of the berries, a gravity-fed fermentation cellar and focus on attention to detail are key to the phenomenal success Saronsberg wines have consistently enjoyed since the maiden vintage in 2004. This consistent performance has led to Dewaldt being nominated and accepted as member of the prestigious Cape Winemakers Guild in 2008. Read more
| Name | Saronsberg Shiraz 2020 |
|---|---|
| Type | Red still |
| Denomination | N/A |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Syrah |
| Country | South Africa |
| Region | South Africa |
| Vendor | Saronsberg Cellar |
| Soil composition | Partially weathered shale soils with a height percentage coarse fragment and some red-yellow clay-loam soils with some a 40% rock content. |
| Yield per hectare | 37 hl |
| Harvest | The grapes were hand-picked in the early morning and force cooled to 4 °C. |
| Wine making | It was then bunch sorted, destemmed and berry sorted on vibration tables by 25 highly trained staff. Depending on the vineyard the berries were gently crushed into a satellite tank and deposited in open and closed fermenters while some were kept whole. The must was dejuiced by 10 - 12% depending on the vineyard. The fermentation temperature was allowed to peak at 28 °C and then brought down to 24 °C. The fermenting cap was manually punched down four times daily and one pump over per day. The rest was given extended maceration after fermentation. Total time on the skins varies from 11 to 24 days. |
| Aging | After malolactic fermentation the wines were given a low sulphur dose and left on the gross lees for 10 months. The wine was then racked, blended and returned to barrels. After a total of 20 months in barrels the wine was racked and filtered through a coarse sheet filter. |
| Total acidity | 5.8 gr/L |
| PH | 3.31 |
| Allergens | Contains sulphites |
