Saronsberg Cellar
Tulbagh Full Circle 2021
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 79% Syrah, 11% Grenache, 8% Mourvedre, 1% Roussanne, 1% Viognier |
| Aging | After malolactic fermentation, the wines were given a low dose of sulphur and left on the gross lees for 11 months; then blended and returned to barriques, for a total of 20 months in barriques; then racked, coarsely filtered and further aged in bottle for 11 months before release. |
- Composition: 79% Syrah, 11% Grenache, 8% Mourvèdre with additions of Viognier and Roussanne
- Aroma: ripe plum, red fruits, lavender, spices and hints of smoked meat
- Maturation: 20 months in Allier barriques on the lees, followed by 11 months in bottle
- Characteristics: dry red from Tulbagh (South Africa) with an intense, deep purple colour
- Alcohol content and serving: 14.5% vol; serve at 16-18°C after one hour of decanting
Description
What kind of wine it is
Saronsberg Full Circle is a structured red wine that expresses an elegant blend of Syrah, Grenache, Mourvèdre, Roussanne and Viognier. In the glass, it displays a deep, dark purple colour, which anticipates an intense aromatic profile. On the nose, it offers defined notes of ripe plum and small red berries, enriched by floral hints of lavender, spicy nuances and touches of smoked meat. On the palate, the structure is enveloping, supported by solid yet approachable tannins that harmoniously blend with the measured hints of oak, delivering a sip of great balance.
Where it comes from
This red originates in Tulbagh, South Africa, from vines grown on structured red soils characterised by coarse gravel and weathered schist. This soil composition gives the grapes a concentrated expression, ensuring deep colours and dense polyphenolic textures. The low yields result in the glass in a sustained flavour profile and a precise intensity, highlighting the strong connection between the fruit and the distinctive characteristics of the terroir.
How it is produced
The grapes are hand-harvested, cooled to 4°C and vinified separately. Syrah and Mourvèdre are carefully destemmed and selected berry by berry. Fermentation takes place in open tanks with punch-downs and pump-overs, followed by a prolonged maceration on the skins to encourage extraction. The Viognier ferments at a low temperature, while the Grenache undergoes spontaneous fermentation. After malolactic fermentation in wood and an initial rest on the lees, the blend is composed. The wine completes twenty months of ageing in Allier French oak barrels. A careful racking and a subsequent bottle ageing period of eleven months perfect the structure and elegance of the sip.
History and Curiosities
The Saronsberg Full Circle originates in Tulbagh as an ambitious project driven by a passion for South African viticulture. This fine 2021 vintage, overseen by winemaker Dewaldt Heyns, is the result of a meticulous manual harvest and a skilful blend predominantly based on Syrah grapes. The wine matures for 20 months in Allier French oak barriques and rests in the bottle for a further 11 months, delivering full and enveloping tannins. Its excellence is confirmed by the prestigious 94 points from Tim Atkin and the gold medal at the Michelangelo Awards.
Awards
-
2021
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
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 Tulbagh Full Circle 2021 |
|---|---|
| Type | Red still |
| Denomination | N/A |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 79% Syrah, 11% Grenache, 8% Mourvedre, 1% Roussanne, 1% Viognier |
| Country | South Africa |
| Region | South Africa |
| Vendor | Saronsberg Cellar |
| Story | History and Curiosities The Saronsberg Full Circle originates in Tulbagh as an ambitious project driven by a passion for South African viticulture. This fine 2021 vintage, overseen by winemaker Dewaldt Heyns, is the result of a meticulous manual harvest and a skilful blend predominantly based on Syrah grapes. The wine matures for 20 months in Allier French oak barriques and rests in the bottle for a further 11 months, delivering full and enveloping tannins. Its excellence is confirmed by the prestigious 94 points from Tim Atkin and the gold medal at the Michelangelo Awards. |
| Origin | Tulbagh, South Africa |
| Soil composition | Structured red soils with coarse gravel and weathered schist soils |
| Yield per hectare | 34 hl/ha |
| Fermentation temperature | Vasche riscaldate a 18°C; temperatura di fermentazione fino a 28°C poi abbassata a 24°C |
| Production technique | Manual harvesting; separate fermentation in open vats with punching down and pumping over; prolonged maceration on the skins; malolactic fermentation in barrel; ageing in Allier French oak barriques for 20 months (with lees contact) followed by further ageing in bottle. |
| Wine making | Hand-harvested grapes are immediately cooled to 4°C. Shiraz and Mourvèdre are selected as whole bunches, destemmed and sorted berry by berry; gentle pressing and separate fermentations in open vats with punch-downs (4 times a day; also 3 manual punch-downs and 2 pump-overs daily). Vats are heated to 18°C and inoculated with BM45, L2056 and D254 yeasts; temperature rises to 28°C then maintained at 24°C. Shiraz undergoes extended maceration for 21 days on the skins, then pressed and aged in 100% new Allier French oak barriques; Mourvèdre is pressed at 0ºB and completes fermentation in barrique. Viognier is cold-fermented separately in barrique; Grenache undergoes spontaneous fermentation. Malolactic fermentation takes place in barrel; then a low dose of sulphur is added and the wine rests on coarse lees for 11 months. Blending and return to barrique for a total of 20 months of ageing; then racking, coarse sheet filtration and a further 11 months of bottle ageing before release. |
| Aging | After malolactic fermentation, the wines were given a low dose of sulphur and left on the gross lees for 11 months; then blended and returned to barriques, for a total of 20 months in barriques; then racked, coarsely filtered and further aged in bottle for 11 months before release. |
| Total acidity | 6.1 gr/L |
| PH | 3.42 |
| Residual sugar | 3.0 gr/L |
| Allergens | Contains sulphites |