Saronsberg Cellar
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 subjected to a low dose of sulphur and left on the gross lees for 10 months. The wine was then racked, blended and returned to the barrique. After a total of 20 months in barrique, the wine was racked and filtered through a coarse leaf filter. |
| Year | 2020 |
| Product name | Shiraz 2020 |
| Color | Deep, dark purple. |
| Perfume | Succulent aromas of ripe fruit supported by expressive, delicate floral notes and hints of violets and spices. |
| Taste | The palate has depth and clarity of fruit with integrated oak aromas. Finely crafted tannins and a lovely fruity, layered finish. |
| Region | South Africa |
| Country | South Africa |
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
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 high proportion of coarse fragments and some red-yellow clay-loam soils with a rock content of 40 %. |
| Yield per hectare | 37 hl |
| Harvest | The grapes were harvested by hand early in the morning and forcibly chilled to 4°C. |
| Wine making | They were then selected in bunches, destemmed and sorted into berries on vibrating tables by 25 highly qualified staff. Depending on the vineyard, the berries were gently crushed in a satellite tank and placed in open and closed fermenters, while some were kept whole. The must was racked by 10 2% depending on the vineyard. The fermentation temperature was allowed to peak at 28 °C and then lowered to 24 °C. The fermentation cap was subjected to manual punching-down four times a day and pumping over once a day. The rest was subjected to prolonged maceration after fermentation. The total stay on the skins ranged from 11 to 24 days. |
| Aging | After malolactic fermentation, the wines were subjected to a low dose of sulphur and left on the gross lees for 10 months. The wine was then racked, blended and returned to the barrique. After a total of 20 months in barrique, the wine was racked and filtered through a coarse leaf filter. |
| Total acidity | 5.8 gr/L |
| PH | 3.31 |
| Allergens | Contains sulphites |