Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ZAR 240.00≈ $14.75 · €12.84 · £11.01 | shop.saronsberg.com ↗ |
Latest Technical Specifications · 2023
Alcohol 14.08%
Residual Sugar 2.8 g/L
pH 3.54
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Cabernet Franc
Cabernet Sauvignon42%
Merlot17%
Malbec16%
Petit Verdot13%
Cabernet Franc10%
Drinking Window 8-12 years
Region Tulbagh
Fermentation Vessels Open Fermenters, Closed Fermenters, Oak Barrel
Oak Aging 20 months
Oak Details 38% First Fill New Oak
First Fill New Oak38%
Second Fill Oak62%
Oak Types French
Sulfites 104.0 ppm
Contains Added Sulfites Yes
Production Details The grapes were hand-harvested in the cool early morning and immediately cooled to 4°C to preserve freshness. Following a meticulous sorting process, the berries were destemmed and gently crushed. Fermentation was conducted in a combination of open and closed fermenters with extended skin contact tailored to each varietal. A cold soak of 3-5 days at 8°C preceded fermentation, initiated with selected yeast strains. The must was punched down and pumped over daily to enhance color and tannin extraction. After fermentation, the wines were pressed into French oak barrels (38% new, 62% second-fill) for malolactic fermentation. Following this, the wine aged for a total of 20 months, with minimal intervention, to allow the development of complexity and integration. Volatile acidity: 0.67 g/l. Free sulphur: 27 mg/l.
Tasting Notes
Nose: cassis, red currant, plum, cedar, tobacco leaf
Palate: ripe black fruit, earthy undertones, integrated oak, fine-grained tannins, full-bodied, lingering finish
2023 Technical Specifications
Alcohol 14.08%
Residual Sugar 2.8 g/L
pH 3.54
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Cabernet Franc
Cabernet Sauvignon42%
Merlot17%
Malbec16%
Petit Verdot13%
Cabernet Franc10%
Drinking Window 8-12 years
Region Tulbagh
Fermentation Vessels Open Fermenters, Closed Fermenters, Oak Barrel
Oak Aging 20 months
Oak Details 38% First Fill New Oak
First Fill New Oak38%
Second Fill Oak62%
Oak Types French
Sulfites 104.0 ppm
Contains Added Sulfites Yes
Production Details The grapes were hand-harvested in the cool early morning and immediately cooled to 4°C to preserve freshness. Following a meticulous sorting process, the berries were destemmed and gently crushed. Fermentation was conducted in a combination of open and closed fermenters with extended skin contact tailored to each varietal. A cold soak of 3-5 days at 8°C preceded fermentation, initiated with selected yeast strains. The must was punched down and pumped over daily to enhance color and tannin extraction. After fermentation, the wines were pressed into French oak barrels (38% new, 62% second-fill) for malolactic fermentation. Following this, the wine aged for a total of 20 months, with minimal intervention, to allow the development of complexity and integration. Volatile acidity: 0.67 g/l. Free sulphur: 27 mg/l.
Tasting Notes
Nose: cassis, red currant, plum, cedar, tobacco leaf
Palate: ripe black fruit, earthy undertones, integrated oak, fine-grained tannins, full-bodied, lingering finish
2021 Technical Specifications
Alcohol 14.6%
Residual Sugar 2.4 g/L
pH 3.54
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, Cabernet Franc
Cabernet Sauvignon42%
Merlot20%
Petit Verdot17%
Malbec11%
Cabernet Franc9%
Region Tulbagh
Soil Structured red soils, Partially weathered shale soils and clay-loam soils with high percentage of coarse gravel
Vineyard Yield 47.25 hL/ha
Harvest Dates February 21 to March 11, 2021
Brix at Harvest 24.6°
Estate Grown Yes
Oak Aging 20 months
Oak Details 38% First Fill New Oak
First Fill New Oak38%
Second Fill Oak62%
Oak Types Allier French
Barrel Size 300L
Sulfites 98.0 ppm
Contains Added Sulfites Yes
Closure Cork
Production Details Hand-picked early morning, force-cooled to 4°C, bunch-sorted, destemmed, berry-sorted and gently crushed into satellite tank. Cold soak 4-5 days at 8°C with CO2 blanket. Heated to 18°C and inoculated with BM45 and D254 yeast. Pumped over daily during cold soak and twice daily during fermentation. Malbec, Petit Verdot and Merlot pressed between 0 and -1 °B and finished fermentation in barrels. Cabernet Sauvignon and Cabernet Franc extended maceration after fermentation. Total skins contact 10-28 days. Pressed into 38% new and 62% second fill 300L Allier French oak barrels. Malolactic bacteria inoculated and completed in barrels. Low sulphur dose and left on gross lees for 11 months. Racked, blended and returned to barrel. Total 20 months in barrel, racked and filtered through coarse sheet filter. Bottled with fine sheet filtration.
2018 Technical Specifications
Alcohol 14.78%
Residual Sugar 2.4 g/L
pH 3.64
Total Acidity 5.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec
Cabernet Sauvignon45%
Merlot16%
Cabernet Franc13.5%
Petit Verdot13.5%
Malbec12%
Region Tulbagh
Soil Structured red soils, Partially weathered shale soils and clay-loam soils with a high percentage of coarse gravel
Brix at Harvest 24.6°
Grape Clone CS46, CS37, MO343, PV400, MB1, CF214
Vine Age Average 17 years
Fermentation Vessels Open Fermenters, Closed Fermenters, Oak Barrel
Malolactic Fermentation 100%
Oak Aging 20 months
Lees Aging 11 months
Oak Details 38% First Fill New Oak
First Fill New Oak38%
Second Fill Oak62%
Oak Types Allier French
Barrel Size 300-litre
Sulfites 104.0 ppm
Contains Added Sulfites Yes
Extended Maceration Yes
Production Details Rootstock: R99, 101-14 Mgt, R110. Yield: average 6.3 ton/ha. The grapes were hand-picked in the early morning, force-cooled to 4 °C, bunch-sorted, destemmed, berry-sorted and gently crushed into a satellite tank. Then they were deposited in both open and closed fermenters. The must was dejuiced by 8 to 12% depending on the vineyard. It was given a cold soak of 4 to 5 days at 8 °C with a CO2 blanket, after which it was heated to 18 °C and inoculated with BM45 and D254 yeast. The fermenting grapes were pumped over once daily during a cold soak and twice daily during fermentation in conjunction with three manual punch-downs. This was adjusted to each cultivar and vineyard's individual characteristics. The Malbec, Petit Verdot and Merlot were pressed between 0 and -1 °B and finished fermentation in barrels. The Cabernet Sauvignon and Cabernet Franc were given extended maceration after fermentation. The total time on the skins varies from 10 to 28 days. The wines were pressed into 38% new and 62% second-fill 300-litre Allier French oak barrels. The press fraction was separated. Malolactic bacteria were inoculated, and malolactic fermentation was completed in the barrels. The wines were given a low sulphur dose and left on the gross lees for 11 months, after which they were racked, blended and returned to the barrel. After a total of 20 months in the barrel, the wine was racked and filtered through a coarse sheet filter. Bottling was done with fine sheet filtration. Volatile acidity: 0.68 g/l. Free sulphur: 25 mg/l.
Tasting Notes
Nose: cassis, red berry, integrated oak
Palate: firm tannins, well-balanced, full-bodied, elegant finish
Producer Information
Website
Address
Waveren Road, Tulbagh, 6820, South Africa
Phone
+27 (0)23 230 0707
Email
Owner
Christiaan van Huyssteen
Cellarmaster
Daniela Jansen