The 2017 vintage was a challenging one that led to a smaller, but very promising harvest for the Stellenbosch region. The Cape’s drought conditions and dry warm weather produced grapes with small berries with great fruit intensity and big concentration. Simonsig has been producing Cabernet Sauvignon since 1976. Over the past decade, the winery replanted and expanded its Cab vineyards (in the shape of a circular labyrinth, they are now matured with some of the best clones in South Africa). The vineyards are planted on deep red weathered granite and shale soils with high moisture holding capacity. Fermentation temperatures start low with two days of cold soak before fermentation takes place between 75 and 82 °F to ensure the balanced extraction of maximum fruit and supple tannins. The wine was aged for 15 months in 99% small French oak barriques: (1% first fill; 68% second fill, 23%, third fill, 8%, other), and 1% American White Oak.