Saronsberg Provenance Shiraz 2016

Saronsberg Provenance Shiraz 2016

The soft textured tannins, full-bodied mouth-feel and silken finish lends itself as a platform for a 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 : 14.37 % vol  rs : 3.30 g/l  pH : 3.53  ta : 5.9 g/l  va : 0.60 g/l  fso2 : 26 mg/l  
type : Red  style : Dry  body : Full   wooded
pack : Bottle  size : 750ml  closure : Cork  


2017 SAWi Awards - Platinum
2015 SAWI
– South African Wine Index - Platinum Award - Shiraz

2015 Vintage: Double Gold National Wine Challenge 2016
Double Gold Michelangelo International Wine Awards

2014 Vintage:
Double Gold National Wine Challenge 2016

2013 Vintage:
Double Gold National Wine Challenge 2015 SAWI – South African Wine Index
2015 Platinum Award

2012 Vintage:
Veritas 2014 Gold Michelangelo International Wine Awards
2014 Gold Old Mutual Trophy Wine 2014 Double Gold Wine Style People’s Choice Awards
2014 Decanter World Wine Awards
2014 Gold Shiraz SA Challenge
Top 12 Tim Atkin MW Report 2015 91 Score

2011 Vintage:
Concours Mondial de Bruxelles 2013
Grand Gold Veritas 2013 Gold Michelangelo International Wine Awards
2013 Gold Diamond Winemaker’s Choice Award

2010 Vintage:
China Wine & Spirit Awards 2013
Gold Michelangelo International Wine Awards 2012
Gold Top 100 SA Wines 2012
Classic Wine Top 6
Gold Decanter Awards Decanter 2012 Gold
Classic Wine Top 6

2009 Vintage:
Top 100 SA Wines 2012

2008 Vintage:
Michelangelo International Wine Awards 2010 Gold

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

2006 Vintage:
Winemakers’ Choice 2008 Diamond
Michelangelo International Wine Awards 2008 Double Gold

2005 Vintage:
Winemakers’ Choice 2007 Diamond
Swiss International Airlines 2007 Gold


in the vineyard : Cultivar: Shiraz
Clones: SH1, SH9, SH99, SH22, SH21, SH35 Rootstock: R99, R110, SO4 and Mgt 101-14
Age: Average 14 years
Soil: Structured red and yellow clay soils with coarse gravel, well drained sandy-loam soils with a high stone content and some partially weathered shale soils

about the harvest: 
Yield: 7.4 ton/ha (46 hl/ha)
Balling: 24,5 ˚B
pH: 3.35–3.55
Total acid: 5.80–6.4 g/l

in the cellar : The grapes were hand-picked in the early morning and force-cooled to 4 °C. Then they were bunch-sorted, destemmed and berry-sorted on vibration tables by 25 highly trained staff. On average 65% of the berries were gently crushed (while the rest was kept whole) before being deposited into a satellite tank and transported to both open and closed fermenters. The must was dejuiced by 8 to 12% depending on the vineyard. It was given a cold soak of 3 to 4 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. The fermenting cap was punched down three times daily and two pump-overs were done per day. Total time on the skins varied from 11 to 18 days. The wine was then pressed into 30% new and 70% second and third-fill 300 liter 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 barrel. After a total of 19 months in barrel, the wine was filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.

OTHER VINTAGES - not for sale