Saronsberg Seismic Red 2020

Tasting Notes

Winery: Saronsberg
Varietal: Red Blend
SKU: SARSEI2020 Categories: , ,
Bottle Size: 750 ml
Saronsberg Seismic Red



92+ pts Wine Advocate May 2024
The 2020 Seismic is a blend of 46% Cabernet Sauvignon, 20% Merlot, 12% Cabernet Franc, 11% Petit Verdot and 11% Malbec, boasting a bold and robust character with pronounced earthy tones and dense tannins. On the palate, it offers a slightly chewy texture and will undoubtedly shine when paired with food, particularly dishes that can complement its spicy and mineral-laced finish. This wine spent a total of 20 months in French oak barrels, with 20% to 30% of them being new oak, enhancing its complexity and structure. A total of 48,673 bottles were produced.

90 pts Tim Atkin MW 2023
Seismic uses the five classic red Bordeaux varieties, led by Cabernet Sauvignon with support from 54% Merlot, Cabernet Franc, Petit Verdot and Malbec. Poised, modern and smooth, it’s a wine with mint and coffee bean aromas and a palate of cassis, plum and bramble fruit. 2024-29

4 ½ Stars 2023 Platter’s South African Wine Guide

Estate’s sole bash at Bordeaux, result is predictably superior & in bold-&-beautiful house style. 20 (90 pts) cab-led 5-way blend has heft & presence, precise tannins add form to liquorice & iodine-spiced cassis fruit, underlain with wet-earth minerality. 20 months in barrel, 38% new

Winemaker Notes

The Saronsberg Seismic has a dark colour with flavours of cassis, red berry and integrated oak. Tannins are firm and well-balanced with a full-bodied, elegant finish.

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-liter 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.

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