Project Description

    Saronsberg Sauvignon Blanc 2015

    The wine has a translucent colour with a green edge, showing prominent tropical, gooseberry and fruit-salad flavours, followed by hints of grass a full-bodied mouthfeel and a refreshingly flinty aftertaste.
    Type : White
    Style : Dry
    Body : Full
    Taste : Fruity

    Sauv Blanc 2015 

    It was then force cooled to 4 °C, bunch sorted and destemmed into satellite tanks. The mash was deposited into cold-soak tanks for 12 hours at 8 °C.

    The free-run juice was drained to settling tanks and the skins pressed, keeping the free-run and press fractions separate. After settling for 48 hours at 5 °C using only enzymes, the clear juice was racked and allowed to heat up for yeast inoculation.

    The juice was fermented at 11 °C for 16 to 22 days with Vin7 and B2000 yeasts. It was left on the fine lees at 16 °C for 3 months after fermentation, stirring every 10 days. A small percentage of Semillon was blended into the wine adding some palate weight and depth to the wine. The Sauvignon Blanc was handled reductively throughout the vinification process using dry ice (CO2) and nitrogen. Bentonite was added for protein stabilization, followed by a coarse sheet filtration prior to bottling. Bottling was done with a sterile sheet filtration and the wine bottle aged for 3 months prior to release.

    Winemaker : Dewaldt Heyns
    Main Variety : Sauvignon Blanc
    Alcohol : 13.72 %vol
    pH : 3.35
    RS : 2.2 g/l
    Total Acid : 6.4 g/l
    Volatile Acidity : 0.38 g/l
    SO2 : 1418 mg/l
    Free SO2 : 35 mg/l
    Appellation : Tulbagh

    Download PDF


    100% Sauvignon Blanc

    Cultivar: Sauvignon Blanc
    Clones: SB 10/ R99; SB316/Ramsey
    Age: 13 – 19 years
    Soil: Structured red clay-loam and weathered shale soils

    The grapes were hand picked in the early morning hours in four separate pickings to maximise flavour diversity.

    Harvest: 20 to 27 January 2015
    Yield: 5.1 – 8 ton/ha
    Balling: 22.5° – 23.5° B
    pH: 3.20
    Total acid: 6.5 – 7.5 g/l

    2014 Vintage
    Michelangelo Wine Awards 2014 Double Gold

    2013 Vintage
    2013 Veritas Wine Awards – Bronze
    2013 Top 100 SA Wines

    2012 Vintage
    2012 Best Value Wine Guide
    2012 Finalist in FNB Top 20 Sauvignon Blanc
    Top 100 SA Wine






    Leave a reply

    Your email address will not be published. Required fields are marked *

    Back to Top