Where nature meets art meets wine: Saronsberg, Shiraz, Sensational

THE WINELANDS of Tulbagh are best known for Cap Classique, Pinotage and Shiraz. Or vice versa, you could say. And when it comes to Shiraz from this district in the Upper Breede River Valley, Saronsberg is second to none. From one of the Top 20 cellars in the country, both the Rhône-style blend Full Circle and the single-varietal Shiraz are among the Top 10 in their class, both among South Africa’s Top 100 wines overall and both in the Top Wine SA Hall of Fame.

Proprietor Nick van Huyssteen had the vision, winemaker Dewaldt Heyns has the experience and know-how, his teams in the vineyard and cellar are top-notch and it’s as if the terroir was heaven-sent. “Visitors have views into both the hi-tech fermentation cellar and the maturation cellar whilst being surrounded by Saronsberg’s contemporary art collection.” The range of wines also caters for those seeking something other than Shiraz, and perhaps one day they’ll even offer something to nibble on while you’re there.

 

Saronsberg Full Circle 2016
Top Awards: 5 Stars in Platter’s Guide, Gold Medals at Six Nations Challenge and Veritas Awards, Double Gold at Michelangelo Awards, One of Top 3 Blends at Shiraz SA Challenge.
WO Tulbagh. 12-year-old vines (average). 82% Shiraz, 11% Grenache, 6% Mourvèdre and 1% Viognier. Grapes picked in the early morning and force-cooled to 4 °C. Berry-sorting on vibration tables. Open-top fermentation tanks and barrel-fermentation. Must dejuiced by 10%. 20 months in new French oak barrels.
Alc 14.5 | RS 3.0 | TA 6.7 | pH 3.3
Winemaker’s Tasting Notes: Prominent ripe plum, red berry flavours combined with floral notes and undertones of spice. Firm tannins.
R420 pb at the cellar door.

Saronsberg Shiraz 2016
Top Awards: Gold Medals at Global Syrah Masters, Mondial and Syrah du Monde, Double Gold at Michelangelo Awards, One of Top 100 at National Wine Challenge, One of Top 25 at Shiraz SA Challenge.
WO Tulbagh. 11-year-old vines (average). 100% Shiraz. Grapes picked in the early morning and force-cooled to 4 °C. Berry-sorting on vibration tables, with some whole-punch pressing. Open and closed fermentation tanks, some whole-bunch fermentations, with fermentation completed in barrel. Must dejuiced by 10 to 15%. 20 months in 300L French oak barrels, 80% new and 20% second-fill.
Alc 14.4 | RS 3.3 | TA 5.9 | pH 3.5
Winemaker’s Tasting Notes: Succulent ripe fruit flavours supported by expressive yet delicate floral notes and scents of violets and spice. The mouthfeel has depth and clarity of fruit with integrated oak flavours. Layered fruity finish.
R235 pb at the cellar door.

 

 

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