Good winter rainfall resulted in plenty of available water for the vines, but a late and prolonged winter season, with cooler than normal weather conditions, resulted in a late start to the growing season. Some rainfall during the spring and early summer required meticulous vineyard management to prevent fungal disease. A good number of flowering bunches showed promise early in the season, and the slow and gradual ripening allowed for exceptional flavor concentration in the grapes, with good acidity and low pH levels.
The grapes were handpicked, crushed and some lots given overnight skin contact. The juice was cold settled to a brilliant clarity and inoculated with selected yeast strains that are well- known for producing fruity wines. Fermentation temperature are kept between 12-14°C to ensure a slow fermentation and optimal fruit flavor production. After vinification, the wine is bottled and ready for consumption.
Chenin Blanc, which comprises 20% of South Africa’s vineyards, was the first wine that Simonsig produced.
Suggested serving temperature is between 50 – 53.6 F (10-12C). Suitable for vegans. Excellent as an aperitif, or with dishes such as beetroot and citrus salad with goat’s cheese, steamed mussels with a garlic cream sauce, or grilled whole chicken with root vegetables.
Producer: Simonsig Estate
Country: South Africa
Wine Composition: 100% Chenin Blanc
Alcohol: 13.7 %
Total Acidity: 6.7 G/L
Residual Sugar: 2.5 G/L
2019: 97 Pts Double Gold - San Francisco Int'l Wine Competition
2017: 91 Pts - James Suckling, June 2018
2016: 90 Pts - James Suckling, Aug 2017
2012: 'Silver Medal' - Los Angeles International Wine Competition
2012: "Today's Wine Pick" - Wine Spectator Online, Sept. 19. 2013
2011: 90 Pts - Wine Advocate #204, Dec. 2012
2011: 88 Pts "Best Buy" - Wine Enthusiast, March 2012
2009: 88 Pts "Best Buy" - Wine Enthusiast, Mar. 2011
2008: 85 Pts - Wine Enthusiast, Nov. 2009
2007: 86 Pts "Best Buy" - Wine Enthusiast, Jun. 2008
2007: Superquaffer of the Year! - John Platter, 2008
2006: 86 Pts - Wine Spectator, Mar. 2007