Project Description

    Saronsberg Provenance Shiraz Rosé 2016

    The wine has a rose petal colour with plum, red berry and cherry flavours. The mouth feel is well balanced with a fresh finish.



    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. The berries were gently crushed into a satellite tank and deposited in a closed fermenter. After a cold soak of 3 hours the juice was drained and allowed to settle for 48 hours to remove the coarse sediment. It was then racked to a fermentation tank and allowed to warm up before being inoculated with Vin 13 yeast. A percentage of juice drained from full ripe Shiraz was added for greater structure and mid-palate weight.

    Fermentation took 18 days to complete at 14 ̊C. The wine was left to settle and fined for protein stabilisation. It was given a coarse sheet filtration prior to bottling.

    Winemaker : Dewaldt Heyns
    Main Variety : Shiraz
    Alcohol : 12.9 vol %
    pH : 3.6
    RS : 7.0 g/l
    Total Acid : 5.6 g/l
    Volatile Acidity : 0.40 g/l
    SO2 : 97 mg/l
    Free SO2 : 18 mg/l
    Appellation : Tulbagh

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    100% Shiraz

    Clones: SH1, SH9
    Rootstock: Mgt 101-14
    Age: Average 10 years
    Soil: Partially weathered shale soils

    Harvest: First week of February 2015
    Yield: 7 ton/ha (45 hl/ha)
    Balling: 23,2 °B
    pH: 3.55
    Total acid: 5.9 g/l

    2013 Vintage
    Best Value Guide 2014





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