Saronsberg Estate is steeped in history but when building the new cellar they were faced with a real challenge. Instead of trying to recreate old Cape Dutch charm a spot with panoramic views was chosen and seven majestic oaks to juxtapose with a modern building. The tasting room links an ultra modern stainless steel fermentation cellar and the traditional wood maturation cellar. Expansive glass panels afford a view of operations in both these cellars from the tasting room with its huge fireplace.
"I am sure there are easier ways of making wine, but I doubt there is a better way," says winemaker Dewaldt Heyns.
At the 2008 Swiss International Airline Awards an array of judges - including international wine writers, sommeliers and wine masters - awarded Saronsberg the most successful winery and three gold medals.
In addition to its beautiful setting this farm was selected for its diverse terroir (soil types and climate). Owing to these differences we set upon replanting much of the existing vineyards, utilising the different micro-climates to their full potential to produce unique terroir-driven wines.
The soil consists of mainly shale with phyllites underlying virtually all the soils on the foot slopes and valley floor. Old river terraces are covered by rounded gravel and boulders. Red to yellow clay loam soils have developed from Pre-Cambrian age Malmesbury shales on the east-facing slopes.
Suplemental irrigation is sparsely used since they have adapted a regime of keeping vines under moderate water stess, thereby concentrating the the flavours by inducing smaller berries.
All vineyards are planted to ± 1 hectare blocks, separately managed with an average yield of 5 tons per hectare. Green harvesting is vigorously applied to balance yields and maximise flavours and extractions.
Dewaldt Heyns
Dewaldt was born and bred on his father’s grape farm in Malmesbury where all the grapes were sent to the local cooperative. The vine and its beauty has always been an important part of his life and it was only natural that he should pursue a career in winemaking.
Dewaldt obtained his Diploma in Cellar Technology at Elsenburg Agricultural College in 1996 after which he started working at Rust and Vrede in Stellenbosch, during which time he also completed a harvest at Dry Creek Vineyards in California. He then joined Avondale Cellar in Paarl in 1998 (since inception) and started with Saronsberg in October 2003, strongly believing in its unique terroir and the philosophy of its people.
Audio interview with Dewaldt Heyns from Saronsberg Private Cellar >>