Cellar

Every cellar has certain outstanding features in its processing facility that contribute to the success of that specific cellar in getting the best possible results from their grapes. During the design of the Saronsberg cellar we considered a variety of production facilities and techniques available. Our aim was not only to selectively combine these but also to utilise existing technology in an innovative way. Hence we incorporated the force-cooling of grapes, intensive hand-sorting, and the use of “gravity” in the fermentation process.

We essentially wanted a hands-on cellar that would provide the winemaker with a plethora of options, allowing us to focus on detail while adhering to our winemaking philosophy.

All our grapes are hand-harvested in the early morning. The grapes are then force-cooled to 4 °C within two hours in order to preserve the fruit quality and flavour intensity. Saronsberg was the first cellar in South Africa to employ this technique. The grapes are hand-sorted on three stainless steel vibrating sorting tables manned by two teams of 25 people each, for 20 hours a day at a rate of one ton per hour. Firstly we sort the bunches, then destem. Thereafter the individual berries are sorted on the remaining two tables where all stems, green berries, raisins etcetera are removed before being gently crushed into a satellite tank. The berries are transported to the fermentation tanks via the satellite tank, avoiding pumping of the berries, thereby benefiting from the advantages of the gravity concept.

We use both open and closed fermenters with automatic temperature control. The fermenters are sized according to our vineyards and can take anything from two to eight tons each, with the average yield being 4,5 tons per hectare (30 hl/ha). The grapes from each of our vineyard blocks are fermented and stored separately for 10 months until the blending takes place. Most of the grapes undergo a cold soak prior to fermentation, after which the tanks are heated and inoculated with selected yeasts. All the fermentation tanks are mainly punched down by hand to extract flavour and colour. Alternatively we do pump-overs or ‘delestage’ the tanks.

After fermentation, the wine can be left on the skins for extended skin contact. The elevated fermenters are emptied straight into the press and the juice is drained by gravity, usually straight into barrels. Malolactic fermentation usually occurs in 300 l barrels. The wine spends up to 18 months in these barrels. If necessary, the wine then receives a light egg-white fining before being bottled. We use 95% French oak and 5% American oak barrels. A total of six different coopers’ barrels are used, each with a specific contribution to the desired flavour profile and structure of our wines.

This is the process, with variations depending on the cultivar, desired wine style and climate. It is at this stage that we entrust the wine to you for safekeeping until that special moment when you can savour it on your own or enjoy it in the company of friends.

A few interesting facts about the cellar:

• We harvest about 260 tons of grapes, 70% red and 30% white.
• We bottle 14 000 cases (168 000 bottles) annually.
• Three ranges are produced: Saronsberg, Provenance and Nick & Forti’s.
• The Saronsberg range consists of a Sauvignon Blanc, a Chardonnay, a Shiraz, a Shiraz/Mourvèdre/Viognier blend (Full Circle), a Cabernet Sauvignon/Merlot/Petit Verdot/Malbec blend (Seismic) and a Muscat de Frontignan fortified dessert wine.
• The Provenance range consists of a Methode Cap Classic, a Shiraz, a Cabernet Sauvignon/Merlot/Malbec/Petit Verdot blend (Rooi), a Mourvèdre/Viognier blend and a Shiraz rosé.
• The Nick & Forti’s range consists of a Cabernet Sauvignon/Merlot/Malbec/Petit Verdot blend (Epicentre) and a Shiraz.All of our waste water is treated in a specialised treatment plant and recovered for use in the gardens and paddocks.
• We have dedicated cellars that are temperature controlled for malolactic fermentation, barrel maturation and bottle ageing.
• Bottling is done on the premises.
• All the reds are bottle-matured for a minimum of one year prior to release.

For more detailed information regarding the individual wines, click on Wines.