Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $24.34Original ZAR 400.00≈ €21.66 · £18.30 | shop.saronsberg.com ↗ |
2023 Technical Specifications
Alcohol 14.74%
Residual Sugar 3.2 g/L
pH 3.37
Total Acidity 5.8 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Region Tulbagh
Harvest Dates Hand-harvested in the early morning
Fermentation Vessels Satellite tank; open fermenters; closed fermenters
Oak Types French oak
Barrel Size 300
Production Details Grapes were rapidly cooled to 4°C, hand-sorted, destemmed, vibration-table sorted, and partly retained as whole berries. Must was dejuiced by 10–12%. After inoculation, the cap was punched down manually four times daily with one daily pump-over. Bottling followed fine sheet filtration.
Tasting Notes Deep dark purple; succulent ripe fruit; delicate floral notes; violets; spice; depth and clarity of fruit; integrated oak; finely crafted tannins; layered fruity finish
Sources: www.saronsberg.com ↗ · Compare this vintage
Vintages
2022 Technical Specifications
Alcohol 14.7%
Residual Sugar 3.5 g/L
pH 3.56
Total Acidity 5.1 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Shiraz
Shiraz100%
Drinking Window 8 to 10 years
Region Tulbagh
Fermentation Vessels Satellite Tank, Open Fermenter, Closed Fermenter
Oak Aging 20 months
Lees Aging 10 months
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Second Fill Oak20%
Oak Types French
Barrel Size 300-liter
Sulfites 82.0 ppm
Contains Added Sulfites Yes
Production Details The grapes were hand-harvested in the early morning and rapidly cooled to 4°C. Once chilled, they were sorted by hand, destemmed, and further sorted on vibration tables by a team of 25 highly skilled staff members. Depending on the vineyard, the berries were either gently crushed into a satellite tank or placed in open and closed fermenters, with some left whole. The must was dejuiced to a level of 10–12%, depending on the vineyard. A cold soak followed for 3–5 days at 8°C, under a protective CO2 blanket, after which the grapes were inoculated with yeast and the fermentation started. The fermenting cap was manually punched down four times a day, with one pump-over each day. After fermentation, the wine was pressed into 80% new and 20% second-fill 300-liter French oak barrels. The wine underwent malolactic fermentation in barrels. Once malolactic fermentation was finished, the wines received a minimal dose of sulfur and were left on their gross lees for 10 months. Afterward, the wine was racked, blended, and returned to barrels for further aging. The total time in barrels was 20 months. Bottling was done following a fine sheet filtration.
Tasting Notes
deep, dark purple colour, succulent ripe fruit flavours, expressive yet delicate floral notes, scents of violets, spice, depth, clarity of fruit, integrated oak flavours, finely crafted tannins, beautiful layered fruity finish
Critics Ratings National Wine Challenge: Top 100 & Grand Cru 1st Place
National Wine ChallengeTop 100 & Grand Cru 1st Place
Syrah du MondeGold and overall 1st place
International Wine ChallengeGold
Concours MondialGold
Drinks Business Syrah MastersGold
Michelangelo Wine AwardsGold
VeritasGold
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2219891 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Waveren Road, Tulbagh, 6820, South Africa
Phone
+27 (0)23 230 0707
Email
Owner
Christiaan van Huyssteen
Cellarmaster
Daniela Jansen