The wine has a rose petal colour with plum, red berry and cherry flavours. The mouth feel is well balanced with a fresh finish.



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. The berries were gently crushed into a satellite tank and deposited in a closed fermenter. After a cold soak of 1 hours the juice was drained and allowed to settle for 48 hours to remove the coarse sediment. It was then racked to a fermentation tank and allowed to warm up before being inoculated with Vin 13 yeast. A percentage of juice, drained from full ripe Shiraz was added for greater structure and mid-palate weight. Fermentation took 21 days to complete at 14 ˚C. The wine was left to settle and fined for protein stabilisation. It was given a coarse sheet filtration prior to bottling.


Alcohol:                           13.11 vol %

Total acid:                        3.9 g/l

pH:                                    3.63

Residual sugar:               3.7 g/l

Volatile acidity:               0.40 g/l

Free sulphur:                   48 mg/l

Total sulphur:                 106 mg/l

Tasting Notes







  • Facebook - White Circle
  • Instagram - White Circle
  • Twitter - White Circle

© 2020 Saronsberg Cellar