Dewaldt Heyns

Auction Wines

Saronsberg Sneeusig Shiraz 2012

Grapes hand harvested from low yielding vines grown on weathered shale soils were
picked in the early morning hours, force-cooled, hand-sorted and transported by gravity to
an open top fermenter. A three day cold-soak preceded fermentation which was allowed
to start naturally and inoculated half way with D254 yeast. Five punch-downs were done
per day. After fermentation the wine went through malolactic fermentation and was aged
for 20 months in new French oak barrels. The best barrel of this vineyard was selected.

Auction Year: 2016

Saronsberg Die Erf Shiraz - Grenache - Mourvèdre - Viognier 2011

The grapes were hand-picked from low yielding vines in the early morning hours, forcecooled,
hand-sorted and transported by gravity to open top fermenters. An average of
three day cold-soaks preceded separate fermentation of the various cultivars. Four punchdowns
were done per day and one pump-over. After fermentation the wine went through
malolactic and was aged for 22 months in new French oak barrels. The best barrel of the
various cultivars was selected and one barrel blended. No filtration.

Auction Year: 2016

Saronsberg Die Erf Shiraz 2013

Hand-picked from our most consistent Shiraz vineyard (block 27), grown on gravelly soils
at the foot of the Saronsberg. The grapes were bunch sorted, destemmed (10% kept
whole bunch) and berry sorted. Only 60% of the berries were gently crushed into an
open fermenter, the remainder kept whole. The must was de-juiced by 12% and given
a four-day cold soak. Fermentation was allowed to start naturally, inoculated only after
two-thirds of fermentation was completed. The wine was left on the skins for two weeks
post-fermentation before being pressed into a new Allier French oak barrel. The wine was
left on its lees for 10 months, spending 20 months in total in barrel.

Auction Year: 2015

Saronsberg Weathered Hands CWG Shiraz 2008

The grapes were handpicked from low-yielding 20 year old bush vines grown in the Paardeberg, Swartland on east facing, weathered granite soils at 355 metres altitude. Intensive hand sorting was done on 90% of the grapes, while 10% was kept whole bunch. After a five day cold soak, fermentation was initiated. Extraction was done through manual punch-downs of the fermentation cap. Extended maceration on the skins followed fermentation, with a total of 22 days spent on the skins. The wine was then drained into new French oak barrels, where it completed malolactic fermentation. It was racked after 10 months and left for a total of 20 months in barrel. A coarse sheet filtration preceded bottling of the best barrel. Tasting Notes: Dark plum, ripe cherries, subtle spice and violet aromas on the nose are followed by a full-bodied palate with a silky texture and concentrated fruit core.

Auction Year: 2014

Saronsberg Die Erf Shiraz 2011

The grapes were hand picked, bunch sorted, de-stemmed and berry sorted on vibration tables. A portion was fermented whole bunch. The mash was left in the fermenter for a 5-day cold soak. Mainly punch downs were used to extract colour and flavour from the skins. After fermentation and extended maceration, the total time on skins was 28 days. The wine was pressed into 100% new French Allier oak barrels where it completed malolactic fermentation. The 12% Grenache was fermented whole bunch. After 12 months the two components were blended together and left in the barrel for a total of 22 months. The wine was bottled unfiltered. Tasting Notes: A fragrant melange of dark fruit, delicate berry and subtle violet flavours with gentle spice aromas that complement on the nose. The palate is silky and full-bodied, packed with concentrated, ripe fruit flavours showing great length and weight.

Auction Year: 2013

Saronsberg CWG Viognier 2011

Harvested by hand, pressed whole-bunch and fermented in a 500-litre French oak barrel with wild yeast. The wine was left on its lees for 10 months, racked and kept in barrel for 14 months. Second-fill oak was used so as not to mask the delicate perfume and fragrance of Viognier. Tasting Notes: Delicate yellow fruit flavours, white peach, subtle spice notes and an understated perfume shows Viognier at its best. The palate shows balanced oak, a full- bodied creaminess and pure fruit expression which captures Saronsberg's aspiration to showcase Viognier?s elegance and finesse as expressed through wild fermentation and gentle oak use.

Auction Year: 2013

Saronsberg CWG Semillon 2008

The Semillon was hand harvested in the early morning, force cooled to 4 degrees C and then de-stemmed. The mash was allowed to cold soak for 12 hours and was then pressed. The free-run juice was settled, racked and then fermented in barrel at 16 - 18 degrees C until dry. The wine was left on its gross lees for 12 months, racked and returned to barrel and topped with Sauvignon Blanc. After a total of 20 months in a new French oak barrel, the wine was bottled and bottle aged for another 24 months prior to release. Tasting Notes: Subtle lanolin, litchi, delicate floral and lime flavours in combination with integrated oak are supported by a full-bodied and rich palate, structured mouth feel and a fresh finish. This wine is packed in wooden boxes.

Auction Year: 2012

Saronsberg Die Erf Grenache 2010

Grenache 87%, Shiraz 13% After a challenging growing season, we only harvested 1,3 tons of super concentrated Grenache from 2 hectares of bush-vines. This wine was produced to showcase what this cultivar is capable of. The grapes were force cooled, partially de-stemmed and fermented in an open-top stainless steel tank. After a two-day cold soak, the wine was fermented dry on the skins. During fermentation the cap was manually punched down five times daily. After fermentation the wine was pressed and aged in second-fill French oak barrels for 15 months where it also went through malolactic fermentation. Thirteen percent of Shiraz was blended in to top the barrel. Tasting note: A fragrant melange of violets, raspberry and darker berry fruit flavours with subtle spice aromas fill the nose. The palate is silky and full-bodied, packed with concentrated, ripe fruit flavours showing great length and weight. Best for drinking in 2012.

Auction Year: 2011

Saronsberg Die Erf Shiraz 2007

This wine, made from handpicked grapes from low-yielding vineyards (28hl/ha) growing on sparse shale soils, epitomises Saronsberg's passion for Shiraz. The grapes were bunch sorted, destemmed and berry sorted on vibration tables. Seventy percent of the berries were gently crushed into satellite tanks and deposited in the fermentors for a four-day cold soak. During fermentation the skins were mainly punched down by hand, with the total time on skins being 19 days. The wine was then pressed into 100% new French Allier barrels where it completed malolactic fermentation. After a total of 18 months in barrel the wine was racked and given a coarse sheet filtration prior to bottling. Tasting note: This Shiraz shows an intense colour with dark fruit, fynbos and spicy flavours. The palate is full bodied with floral notes and oak spice. The tannins are well structured with a long finish.

Auction Year: 2010

Saronsberg Die Erf Viognier 2007

Winemaking Notes The Viognier grapes were hand picked from low-yielding (30hl/ha) vines, pressed whole bunch and settled. The juice was racked to a new French Allier oak barrel and allowed to ferment with natural yeast for a period of three weeks at 17 - 21 &degC. After fermentation, the wine received a low sulphur addition and was left on its fermentation lees for 14 months. It was racked and bottled unfiltered. Tasting Notes The Viognier shows a pale straw colour with orange blossom, peach and spicy flavours. The palate is full bodied with integrated oak flavours and a mineral finish.

Auction Year: 2009

Saronsberg

Winemaking Notes This Shiraz / Viognier blend is a collaboration between the Heyns family and Saronsberg. The grapes were hand-picked, bunch-sorted, destemmed and berry-sorted on vibration tables. A portion of 12% was kept whole bunch. The mash was left in the fermenters for a five-day cold soak. Including fermentation and extended maceration the total time on the skins was 17 days. The wine was then pressed into 100% new 300 litre French Allier oak barrels where it completed malolactic fermentation. The Viognier was pressed whole bunch, settled and fermented in barrel separately from the Shiraz to preserve its delicate floral flavours. After 12 months the two portions were blended and left in barrel for a total of 18 months. A coarse sheet-filter preceded bottling. Tasting Notes The Shiraz (92%) Viognier (8%) blend has a bright red colour with prominent red berry and plum flavours with violets and spice undertones. The palate is full bodied, showing structured elegant tannins.

Auction Year: 2009

Saronsberg Dewaldt Heyns Shiraz/Viognier 2006

This Shiraz (92%), Viognier (8%) blend is a collaboration between the Heyns family and Saronsberg. The grapes were handpicked, bunch sorted, destemmed and berry sorted on vibration tables. A portion of 12% was kept whole bunch. The mash was left in the fermenters for a 5 day cold soak. After fermentation and extended maceration the total time on the skins was 17 days. The wine was then pressed into 100% new 300 Litre French Allier oak barrels where it completed malolactic fermentation. The Viognier was pressed whole bunch, settled and fermented in barrel separately from the Shiraz to preserve its delicate floral flavours. After 12 months the two portions were blended and left in barrel for a total of 18 months. A coarse sheet filter preceded bottling.

Auction Year: 2008

Saronsberg Die Erf Shiraz 2006

This single barrel selection from low yielding vineyards (30hl/ha) that grow on sparse shale soils epitomises Saronsberg's passion for Shiraz. The grapes were hand picked, bunch sorted, destemmed and berry sorted on vibration tables. The berries were gently crushed into a satellite tank and deposited in the fermenters for a cold soak of 4 days. During fermentation the skins were mainly punched down by hand with the total time on the skins being 15 days. The wine was then pressed into 100% new 300 Litre French Allier oak barrels where it completed malolactic fermentation. After a total of 18 months in barrel the wine was given a light egg white fining and filtered through a coarse sheet filter prior to bottling. Tasting note: The Shiraz shows an intense colour with dark fruit, fynbos and spicy flavours. The palate is full bodied with hints of violets and oak spice. The tannins are well structured with an elegant dry finish.

Auction Year: 2008