Project Description

    Saronsberg Provenance Seismic Rooi 2013

    The Saronsberg Provenance Seismic Rooi 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.

    After careful deliberation we have decided to consolidate our Bordeaux-style offering. We are therefore merging the two acclaimed blends, Saronsberg Seismic and Provenance Rooi, and releasing it as Seismic Rooi. This enables us to give you a better quality wine while keeping it at the Provenance price-point.

    Provenance Rooi 2012 


    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 10% 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 12 to 28 days. The
    wines were pressed into 38% new and 62% second-fill 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.

    Winemaker : Dewaldt Heyns
    Main Variety : Cabernet Sauvignon
    Alcohol : 14.49 %vol
    pH : 3.41
    RS : 3.0 g/l
    Total Acid : 6.40 g/l
    Volatile Acidity : 0.73 g/l
    SO2 : 69 mg/l
    Free SO2 : 15 mg/l
    Appellation : Tulbagh

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    Cabernet Sauvignon 35%, Merlot 18%, Petit Verdot 19%, Malbec 14%, Cabernet Franc 14%

    Clones: CS46, CS37; MO343; PV400; MB1; CF214
    Rootstock: R99, 101-14 Mgt, R110
    Age: Average 12 years
    Soil: A variety of structured red soils, partially weathered shale soils and clay-loam soils with a high percentage of coarse gravel.

    The grapes were handpicked in the early morning.
    Harvest: 5 February to 12 March 2012
    Yield: Average 5.8 ton/ha
    Balling: Average 24.3°B
    pH: 3.30 – 3.45
    Total acid: 6.4 – 7.1 g/l

    2013 Vintage
    Double Gold National Wine Challenge 2016
    2012 Vintage
    Top 100 SA Wine Challenge 2015
    Tim Atkin MW Report 2015 91
    Michelangelo Awards 2015  Double Gold, Veritas 2015 Double Gold
    2011 Vintage
    SAA On Board Wine Listing 2014
    SAA Red Wine of the Year 2014
    2010 Vintage
    Top 100 SA Wines 2012 & 2013
    Winemakers’ Choice 2012 Diamond
    China Wine & Spirits Awards 2013 Gold
    Concours Mondial de Bruxelles 2013 Gold
    2009 Vintage
    Top 100 SA Wines 2011
    2008 Vintage
    Michelangelo International Wine Awards 2010 Double Gold 2007 Vintage
    2007 Vintage
    Michelangelo International Wine Awards 2009 Gold
    2006 Vintage
    Old Mutual Wine Awards 2008 Trophy (Best Bordeaux Blend)
    2005 Vintage
    SAA On Board Wine Listing 2007
    Veritas 2007 Gold
    Winemakers’ Choice 2007 Diamond






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