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Dewaldt Heyns talks to us from one of Saronsbergs younger vineyards as he and his team bring in the Viognier. The picking is done very early in the morning to get the grapes to the cellar as cool as possible, before they are placed in the force cooler and cooled to 4 degrees C.
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This Rhone style blend from Saronsberg, consisting of Shiraz, Viognier, Grenache, and Mouvedre is the result of a long-held dream of winemaker Dewaldt Heyns to showcase the best of what the Tulbagh region has to offer.
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The Shiraz grapes are finally ready for picking and the 2010 harvest has started in earnest for the team at Saronsberg. Winemaker Dewaldt Heyns talks to us about the hand sorting process used on the grapes as well as the reasons for the “force cooling” of the grapes….
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Although Saronsberg is known for its Rhone-style wines and cultivars, their Seismic Bordeaux blend shows that they can make a versatile range of wines without compromising on quality. The 2006 Seismic spent 18 months in new french barrels, with the tannins now beginning to soften producing a full-bodied wine with a long finish.
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Dewaldt Heyns talks to us from one of Saronsberg’s younger vineyards as he and his team bring in the Viognier. The picking is done very early in the morning to get the grapes to the cellar as cool as possible, before they are placed in the force cooler and cooled to 4 degrees C.
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In this episode meet Bibiana Gonzales – the only Columbian winemaker in the world. After studying and working in France, she has decided to stay and work in the Tulbagh Valley at Saronsberg…
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In the cool late-night air of the Tulbagh Valley, a team of trained workers carefully hand-sort through the berries, ensuring the highest quality for the Saronsberg Wines…
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Saronsberg “force cool” all of their grapes to 4 degrees Celcius before they begin any processing in the cellar. In this episode, meet winemaker Dewaldt Heyns and find out why…
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