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R1010 for 6 bottles

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Saronsberg Seismic 2017

Saronsberg Seismic 2017

The Saronsberg Seismic has a dark colour with flavours of cassis, red berry and integrated oak. The tannin is firm and well balanced with a full-bodied, elegant finish.


variety : Cabernet Sauvignon [ 38% Cabernet Sauvignon, 21%Petit Verdot,17% Merlot, 17%Malbec, 14% Cabernet Franc, ]
winemaker : Dewaldt Heyns
wine of origin : Tulbagh
analysis : alc : 14.39 % vol  rs : 4.4 g/l  pH : 3.37  ta : 5.7 g/l  
type : Red  style : Dry  body : Full  taste : Fragrant   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS

2017 Vintage
• Veritas: Gold

2016 Vintage
• National Wine Challenge: Top 100
• South African Wine Index: Platinum
• Decanter World Wine Awards: 90 Points
• Tim Atkin SA Report: 90 Points
• International Wine and Spirits Challenge: 92 Points
• Gilbert and Gaillard: Gold Medal

2015 Vintage
• Veritas: Gold
• Concourse Mondial Bruxelles: Gold
• National Wine Challenge: Double Gold
• South African Wine Index: Platinum
• Decanter World Wine Awards: 90 Points
• Tim Atkin SA Report: 92 Points

2014 Vintage (Sold under the name ‘Seismic Rooi’)
• National Wine Challenge: Double Gold
• International Wine Challenge 2017: Gold
• South African Wine Index: Platinum
• Tim Atkin South Africa Report: 92 Points

2009 Vintage
• Michelangelo Awards 2014: Gold
• Veritas 2015: Gold

2008 Vintage
• Hong Kong International Wine and Spirits Challenge: Trophy Winner
• Decanter Asia: Regional Trophy

2007 Vintage
• Veritas: Gold
• International Wine and Spirits Challenge: Gold

2006 Vintage
• Michelangelo Awards: Gold
• Santam Classic Wine Trophy: Gold
• International Wine and Spirits Challenge: Gold

2005 Vintage
• Santam Classic Wine Trophy: Gold
• Winemakers' Choice Awards: Diamond

2004 Vintage
• Michelangelo Awards 2007: Gold
• Veritas: Double Gold
• Michelangelo Awards 2006: Gold
• Swiss International Airlines: Gold


Cultivar: Cabernet Sauvignon 42%, Petit Verdot 16%, Merlot 27%, Cabernet Franc 10%, Malbec 5%.

about the harvest: Cultivar: Cabernet Sauvignon 38%, Petit Verdot 21%, Malbec 17%, Merlot
14%, Cabernet Franc
Clones: CS46; CS37; MO343; PV400; MB1; CF214
Rootstock: R99, 101-14 Mgt, R110
Age: Average 16 years
Soil: A variety of structured red soils, partially weathered shale soils and
clay-loam soils with a high percentage of coarse gravel.
Harvest: 21 February to 11 March 2017
Yield: Average 6.3 ton/ha
Balling: Average 24.6 °B
pH: 3.30–3.45
Total acid: 6.1–6.5 g/l

in the cellar : The grapes were hand-picked in the early morning, force-cooled to 4 °C, bunch-sorted, destemmed, berry-sorted and gently crushed into a satellite tank. Then they were deposited in both open and closed fermenters. The must was dejuiced by 8 to 12% depending on the vineyard. It was given a cold soak of 4 to 5 days at 8 °C with a CO2 blanket, after which it was heated to 18 °C and inoculated with BM45 and D254 yeast. The fermenting grapes were pumped over once daily during cold soak and twice daily during fermentation in conjunction with three manual punch-downs. This was adjusted to each cultivar and vineyards’ individual characteristics. The Malbec, Petit Verdot and Merlot were pressed between 0 and -1 °B and finished fermentation in barrels. The Cabernet Sauvignon and Cabernet Franc were given extended maceration after fermentation. Total time on the skins varies from 10 to 28 days. The wines were pressed into 38% new and 62% secondfill 300 liter Allier French oak barrels. The press fraction was separated. Malolactic bacteria were inoculated and malolactic fermentation was completed in the barrels. The wines were given a low sulphur dose and left on the gross lees for 11 months, after which they were racked, blended and returned to barrel. After a total of 20 months in barrel the wine was racked and filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.

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