Saronsberg – Shiraz

Saronsberg – Shiraz


The wine has a deep, dark purple colour with succulent ripe fruit flavours supported by expressive yet delicate floral notes and scents of violets and spice. The mouth-feel has depth and clarity of fruit with integrated oak flavours. Finely crafted tannins and a beautiful layered fruit infused finish.


The grapes were hand-picked in the early morning and force cooled to 4 °C. It was then bunch sorted, destemmed and berry sorted on vibration tables by 25 highly trained staff. Depending on the vineyard the berries were gently crushed into a satellite tank and deposited in open and closed fermenters while some were kept whole. The must was dejuiced by 10 – 12% depending on the vineyard. It was given a cold soak of 3 – 5 days at 8 °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 either BM45, L2056 or D254 yeast. The fermentation temperature was allowed to peak at 28 °C and then brought down to 24 °C. The fermenting cap was manually punched down four times daily with one pump-over per day. The rest was given extended maceration after fermentation. Total time on the skins varies from 12 to 32 days. The wine was then pressed into 85% new and 15% second-fill 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 barrels. After a total of 20 months in barrels the wine was racked and filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration. On a small number of vineyards whole bunch fermentations were done at varying percentages for greater flavour diversity.


Alcohol:                  14.36%

Total acid:              5.8 g/l

pH:                          3.31

Residual sugar:     3.40 g/l

Volatile acidity:     0.57 g/l

Free sulphur:         31 mg/l
Total sulphur:       88 mg/l


There are no reviews yet.

Be the first to review “Saronsberg – Shiraz”

Your email address will not be published.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