Cape Winemakers Guild

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.

Winemaker: Dewaldt Heyns

Price raised per case

  • 6 x 750ml or equivalent
  • Highest: R 3 600.00
  • Lowest: R 2 600.00
  • Average: R 2 980.95


  • Bottle Size 750 ml
  • Case Size: 6 x 750ml
  • Cases Produced: 64
  • Cases Auctioned 42


  • Alc: 14.50 vol%
  • RS: 3.60 g/l
  • TA: 5.80 g/l
  • pH: 3.41

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