Set at the foot of the mountain after which it is named, Saronsberg Wine Cellar is a contemporary addition to the rich heritage of Tulbagh valley, formed late in 2002 when Waveren and Welgegund, two farm portions of the historic Twee Jonge Gezellen Estate, were purchased and combined to create a unique location for this progressive winery. Saronsberg has rapidly established an impressive track record being highly acclaimed in South Africa and internationally with consistently awarded wines.

Saronsberg’s Website

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Saronsberg Earth in Motion
A beautifully balanced white blend of that takes it's name from the 1969 earthquake in Tulbagh that played a role in creating the unique soil and topography of Saronsberg's vineyards.
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Saronsberg Seismic
Seismic is a Bordeaux-styled red blend that takes it's name from the great earthquake of 1969 that played a significant role in shaping the profile of the soils and vineyards at Saronsberg.
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Saronsberg Viognier
A white wine in the Saronsberg range that follows the Rhône-style theme of the estate. Seriously styled with 11 months oak maturation retaining a primary fruit core and freshness that has a special affinity with food.
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Saronsberg Sauvignon Blanc
The wine has a translucent colour with a green edge, showing prominent tropical, gooseberry and fruit-salad flavours, followed by hints of grass, a full-bodied mouthfeel and a refreshingly flinty aftertaste.
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Saronsberg Shiraz
Shiraz is at the heart and soul of the vineyards at Saronsberg Estate. As the focus varietal, this is a stellar expression that captures the essence of the variety within the unique context of its origin.
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Saronsberg Rosé
A very attractive dry rosé rendition of Saronsberg's focus varietal, Shiraz, that adds another dimension to the estate's range of wine.
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Saronsberg Provenance Shiraz
Saronsberg Estate consists of two portions each with distinctly different terroirs. The Provenance label has accessible softer expressions of Shiraz.
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Saronsberg Methode Cap Classique Brut
100% Chardonnay Methode Cap Classique aged on the lees for a minimum 24 months to achieve leesy richness with finesse and elegance.