Project Description

    Saronsberg Grenache 2014

    The wine has a ruby red colour and ripe cherry flavours with delicate fynbos and spice undertones and a hint of violets. Its soft tannin structure is balanced by a textured body, layered fruit flavours and integrated oak flavours.

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    This Grenache is made from two vineyards, one a bush vine and the other trellised. The grapes were picked by hand in the early morning hours and then pre-cooled in our chiller. Eighty five percent of the bunches and berries were destemmed and hand-sorted on stainless steel vibration tables by highly trained staff. The balance was kept whole bunch and added to the fermentation tanks.

    An initial cold-soak period of five days preceded fermentation, which was allowed to start naturally and finished with inoculated yeast. The wine was given extended post-fermentation maceration on the skins; the total time spent on the skins is 22 days. Then the grapes were pressed into 100% second-fill 300 liter French oak barrels, keeping the free-run and press fractions separate.

    Malolactic fermentation finished in barrels and the wine was left on its lees. Ten months later the wine was racked and returned to barrel. After a total of 20 months in barrel the wine was prepared for bottling, preceded by a coarse filtration.

    Main Variety : Grenache
    Alcohol : 14.44%
    pH : 3.32
    RS : 2.8 g/l
    Total Acid : 6.3 g/l
    Volatile Acidity : 0.68 g/l
    SO2 : 78 mg/l
    Free SO2 : 25 mg/l

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    100% Grenache

    Clones: GN70A
    Rootstock: R110 and Mgt 101-14
    Age: Average 10 years
    Soil: Grown on two vineyard sites, one trellised vines on partially weathered Malmesbury shale soils and the other bush vines grown in a sand-loam soil with high gravel and broken rock content.

    Harvest: 23 February 2013 and 11 March 2013
    Yield: 5.7 ton/ha (38 hl/ha)
    Balling: 24.6 °B
    pH: 3.29
    Total acid: 6.45 g/l

    2011 Vintage
    Michelangelo Wine Awards 2014 Double Gold
    2012 Vintage
    Michelangelo Awards 2015 Gold

     

     

     

     

     

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