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Saronberg Seismic 2103

The Saronsberg Seismic has a dark colour with flavours of cassis, red berry and integrated oak. The tannin is firm and well balanced with a full-bodied, elegant finish. Cabernet Sauvignon 35%, Petit Verdot 19%, Merlot 18%,
Stock Status : In Stock
Product Condition:   New
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Harvest
Cultivar: Cabernet Sauvignon 35%, Petit Verdot 19%, Merlot 18%,
Malbec 14%, Cabernet Franc 14%
Clones: CS46; CS37; MO343; PV400; MB1; CF214
Rootstock: R99, 101-14 Mgt, R110
Age: Average 12 years
Soil: A variety of structured red soils, partially weathered shale soils and
clay-loam soils with a high percentage of coarse gravel.
Harvest: 12 February to 16 March 2013
Yield: Average 5.6 ton/ha
Balling: Average 24.6 °B
pH: 3.30–3.45
Total acid: 6.4–7.1 g/l

Fermentation
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 cold soak and twice daily during
fermentation in conjunction with three manual punch-downs. This was adjusted to each
cultivar and vineyards’ 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. Total
time on the skins varies from 11 to 32 days. The wines were pressed into 36% new and 64%
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 barrel. After a total of 20 months in barrel the
wine was racked and filtered through a coarse sheet filter. Bottling was done with a fine
sheet filtration.

Analysis
Alcohol: 14.49 vol %
Total acid: 6.4 g/l
pH: 3.41
Residual sugar: 3.0 g/l
Volatile acidity: 0.73 g/l
Free sulphur: 15 mg/l
Total sulphur: 61 mg/l

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

Awards
Vintage 2013
Double Gold Top 100 SA 2016

Previous Vintages
Vintage 2012
Michelangelo International Wine Awards 2015 Double Gold

Vintage 2009
Michelangelo International Wine Awards 2014 Gold
Veritas 2015 Gold

Vintage 2008
Hong Kong IWSC 2011 Trophy
Decanter Asia 2012 Regional Trophy

Vintage 2007
IWSC 2012 Gold
Veritas 2010 Gold
92 Points Parker

Vintage 2006
IWSC (Mumbai) 2010 Gold
Michelangelo International Wine Awards 2009 Gold
Santam Classic Wine Trophy 2009 Gold

Vintage 2005
Santam Classic Wines Trophy 2009 Gold
Winemakers’ Choice Awards 2007 Diamond

Vintage 2004
Michelangelo International Wine Awards 2007 Gold
Veritas 2006 Double Gold
Michelangelo International Wine Awards 2006 Gold
Swiss International Airlines 2006 Gold

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