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Saronsberg Provenance Shiraz 2021

Tasting Notes

The soft textured tannins, full-bodied mouth-feel and silken finish lends itself as a platform for a heady mix of red berry and black fruit flavours combined with floral notes and fynbos nuances.

Winery: Saronsberg
Region:
Varietal: Shiraz
SKU: SARPRO2021 Categories: ,
Bottle Size: 750 ml

$19.99

Out of stock

Awards/Reviews

90 pts Tim Atkin MW 2023
Great value from the Saronsberg team, this is a very smart, six-clone, entry-point Shiraz that still sees 30% new wood. Vanilla, fynbos and patisserie aromas are a perfumed introduction to a palate of bramble, raspberry and mulberry, attractive Asian spices and a toasty finish.
2023-27

4 Stars 2023 Platter’s South African Wine Guide
Dependable over-deliverer. Round, rich 21 (89 pts) a riot of berries, meaty smoke & tobacco on supple bed of tannin & melded oak, 30% new. Long, satisfying finish. WO Western Cape.

88 pts Wine Advocate May 2024
he 2021 Provenance Shiraz presents simple yet delightful red fruit flavors, uncomplicated and inviting. It offers a fun and straightforward finish with a lingering tannic edge. This wine spent a total of 18 months in well-seasoned French oak barrels. It’s best enjoyed with barbecue, but it promises to be a crowd-pleaser for any occasion. 2023-2027

Winemaker Notes

The grapes were hand-picked in the early morning and force-cooled to 4 °C. Then they were bunch-sorted, destemmed and berry-sorted on vibration tables by 25 highly trained staff. On average 75% of the berries were gently crushed (while the rest was kept whole)
before being deposited into a satellite tank and transported to both open and closed fermenters. The must was de-juiced by 8%. It was given a cold soak of 3 days at 9 °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 BM45, L2056 and D254 yeast. The fermentation temperature was allowed to peak at 28 °C. The fermenting cap was punched down three times daily and two pump-overs were done per day. Total time on the skins varied from 11 to 16 days. The wine was then pressed into 30% new and 70% second and third-fill 300 liter 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 barrel. After a total of 18 months in barrel, the wine was filtered through a coarse sheet filter. Bottling was done with a fine sheet filtration.

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