Saronsberg Wines, Saronsberg Shiraz 2018

£29.50 (75cl)

In stock

SKU: SASA1318B

About the wine

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Description

The grapes were hand-picked in the early morning and force cooled to 4 °C. 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. It was given a cold soak of 3 - 5 days at 8 °C protected by a CO2 blanket. The juice was pumped over once daily during this period. The tanks were then heated to 18 °C and inoculated with either BM45, L2056 or 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 four times daily with one pump-over per day. The rest was given extended maceration after fermentation. Total time on the skins varies from 12 to 32 days. The wine was then pressed into 85% new and 15% second-fill Allier French oak barrels. The press fraction was separated. Malolactic bacteria were inoculated and malolactic fermentation was completed in the barrels. 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. Bottling was done with a fine sheet filtration. On a small number of vineyards whole bunch fermentations were done at varying percentages for greater flavour diversity. ​

Tasting note

The wine has a deep, dark purple colour with succulent ripe fruit flavours supported by expressive yet delicate floral notes and scents of violets and spice. The mouth-feel has depth and clarity of fruit with integrated oak flavours. Finely crafted tannins and a beautiful layered fruit infused finish.

About the producer

Nestled at the foot of the mountain after which it is named, Saronsberg is a contemporary addition to the rich heritage of Tulbagh Valley, comprising 40 hectares of vines: two-thirds red, one-third white. Created by Nick van Huyssteen in 2002, Saronsberg is managed by winemaker Dewaldt Heyns and it is clear to see his love of Rhône winemaking styles in the two Shiraz-dominated wines under the ‘Artspace’ label, which are cracking value for the price. Dewaldt has worked in Sonoma, USA, and also in France, which he says broadened his horizons (he is a member of the prestigious Cape Wine Guild). This proved to be a winning combination, with Saronsberg performing constantly at the highest level, receiving numerous awards since its maiden vintage.

The Tulbagh region lies between three mountain ranges: the Witzenberg, the Obiqua and the Winterhoek. The only route that lies open is towards the sea, across the Breede Valley situated 80km off the Atlantic coast, with a continental climate of Mediterranean summers and cold, wet winters. Soils can be broadly classified into 3 categories depending on their location: 1) Red/ yellow clay loam with some fine gravel on the slopes of the Saronsberg Mountain; 2) Deposited boulder beds and sandy-loam alluvial soils surrounding the Klein Berg River and 3) Mid-valley shales towards the centre of the Tulbagh Valley. The bulk of the vineyards are planted in the mid-valley medium deep soils that have developed from Malmesbury shale. The aspect is roughly east, with an average height of 160-185m. The rainfall is 450-550mm per year (June to September). The general wind direction is southeasterly, providing a cooling effect in the afternoons.

All wines grapes are handpicked in the early morning, then cooled to 4°C. A majority of the wines are Bunch sorted, destemmed & berry sorted on vibration tables (unless stated otherwise).



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