Saronsberg Cellar
Saronsberg Tulbagh Full Circle 2021
| 品名 | N/A |
|---|---|
| 酒瓶尺寸 | 0,75 l |
| 酒精度 | 14.5% 按体积 |
| 产区 | South Africa (South Africa) |
| 葡萄品种 | 79% Syrah, 11% Grenache, 8% Mourvedre, 1% Roussanne, 1% Viognier |
| 陈酿 | After malolactic fermentation the wines were given a low sulphur dose and left on gross lees for 11 months. The wine was then racked, the different components blended and returned to barrels. After a total of 20 months in barrels the wine was racked and filtered through a coarse sheet filter. |
奖项
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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.
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2021
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
详情
香水
颜色
味道
服务于：
16 - 18 °C.
长寿：
10 - 15 years
醒酒时间：
1 hour
搭配
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. 阅读更多
| 名称 | Saronsberg Tulbagh Full Circle 2021 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | N/A |
| 年份 | 2021 |
| 容量 | 0,75 l |
| 酒精度 | 14.5% 按体积 |
| 葡萄品种 | 79% Syrah, 11% Grenache, 8% Mourvedre, 1% Roussanne, 1% Viognier |
| 国家 | South Africa |
| 产地 | South Africa |
| 供应商 | Saronsberg Cellar |
| 土壤成分 | Structured red soils with coarse gravel and weathered shale soils. |
| 每公顷产量 | 34 hl |
| 酿酒工艺 | The Shiraz and Mourvèdre tanks were then heated to 18 °C and inoculated with BM45, L2056 and D254 yeast. The fermentation temperature was allowed to peak at 28 °C and then brought down to 24 °C. The fermenting cap was manually punched down three times and two pump overs daily. The Shiraz was given extended maceration after fermentation for 21 days total on the skins and then pressed into 100% new Allier French oak barrels. The Mourvèdre was pressed at 0ºB and finished fermentation in barrels. The Viognier was cold fermented separately in barrels. The press fractions were separated. Malolactic bacteria were inoculated and malolactic fermentation was completed in the barrel. |
| 陈酿 | After malolactic fermentation the wines were given a low sulphur dose and left on gross lees for 11 months. The wine was then racked, the different components blended and returned to barrels. After a total of 20 months in barrels the wine was racked and filtered through a coarse sheet filter. |
| 总酸度 | 6.1 gr/L |
| 克/升/升 (LPH) | 3.42 |
| 残糖 | 3.0 gr/L |