Saronsberg Provenance Shiraz 2011

Saronsberg Provenance Shiraz 2011

The soft textured tannins, full-bodied mouthfeel and silken finish lends itself as a platform to heady mix of red berry and black fruit flavours combined with floral notes and fynbos nuances.


variety : Shiraz [ 100% Shiraz ]
winemaker : Dewaldt Heyns
wine of origin : Tulbagh
analysis : alc : 14.65 % vol  rs : 3.5 g/l  pH : 3.43  ta : 6.1 g/l  va : 0.60 g/l  so2 : 93 mg/l  fso2 : 31 mg/l  
type : Red  style : Dry  body : Full   wooded
pack : Bottle  size : 0  closure : Cork  

AWARDS

Vintage 2011
2013 Concours Mondial de Bruxelles - Grand Gold
2013 Decanter Asia Wine Awards - Commended
2013 Veritas Wine Awards - Gold
2013 International Wine and Spirit Competition - Silver
2013 Michelangelo International Wine Awards - Gold
2013 Decanter Awards - Grand Gold
2013 Old Mutual Trophy Wine Show - Bronze

Vintage 2010
2013 China Wine & Spirit Awards (CWSA) - Silver
2013 Decanter World Wine Awards - Commended Medal
2012 Michelangelo International Wine Awards - Gold
Classic Wine Top 6
2012 Old Mutual Trophy Wine Show - Bronze
2012 International Wine Challenge - Bronze
2012 Decanter World Wine Awards - Gold
2012 Concours Mondial de Bruxelles - Silver Medal
2012 Top 100 SA Wines: Shiraz - Best Value Award

Vintage 2009
2012 Top 100 SA Wines 

Vintage 2008
2010 Michelangelo International Wine Awards - Gold
2011 Concours Mondial de Bruxelles - Gold

Vintage 2007
2010 Global Trader/Wine Magazine Shiraz Challenge - Winner
2010 Concours Mondial de Bruxelles - Gold
2009 Veritas - Gold

Vintage 2006
2008 Winemakers' Choice - Diamond
2008 Michelangelo International Wine Awards - Double Gold

Vintage 2005
2007 Winemakers' Choice - Diamond
2007 Swiss International Airlines - Gold

in the vineyard : Cultivar: Shiraz
Clones: SH1, SH9, SH99, SH22, SH21, SH35
Rootstock: R99 and Mgt 101-14
Age: 11 years
Soil: Structured red soils with coarse gravel and weathered shale soils.

about the harvest: Hand-picked in the early morning.
Harvest dates: 5 February to 7 March 2011
Yield: 5.6 ton/ha (32hl/ha)
Balling at harvest: 24.8° B
pH at harvest: 3.40 - 3.60
Total acid at harvest: 6.10 - 7.0 g/l

The grapes were hand-picked in the early morning and force cooled to 4° C.

in the cellar : Fermentation:
The grapes were bunch sorted, destemmed and berry sorted on vibration tables by 25 highly trained staff. The berries were gently crushed into a satellite tank and deposited in open and closed fermenters. The must was dejuiced by 10 to 14% depending on the vineyard. It was given a cold soak of 3 to 5 days at 9° 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 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 punched down three times daily and one pump-over was done per day. Total time on the skins varies from 14 to 26 days. The wine was then pressed into 35% new and 65% second-fill 300l 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 11 months. The wine was then racked, blended and returned to barrels. After a total of 20 months in barrels, the wine was filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.

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