Double Gold - National Wine Challenge 2015 (for 2015 vintage)
Gold Medal - IWSC 2015 (for 2014 Vintage)
93 Points - Tim Atkin SA Wine Report 2015 (for 2014 Vintage)
Gold Medal - Concours Mondial De Bruxelles (for 2012 Vintage)
91 Points - Wine Advocate November 2013 (for 2012 Vintage)
Grapes were all hand-picked and well sorted from our oldest Chenin Blanc vineyard (1986). It was a challenging, early, and very dry harvest. Water supplies had a great impact on the 2016 harvest, especially where vineyards were not buffered against the heat. However, the dry conditions led to the vineyards and grapes being very healthy overall. Most other regions, especially the Swartland, produced significant smaller crops, but at Simonsig Estate we produced 2% more than 2015. The Chenin Blanc grapes were in pristine condition. It was quite a challenge picking the various blocks on time before the sugar levels sky rocketed. We were able to produce beautiful blocks with an abundance of fruit and depth.
Juice was inoculated with a selected yeast culture and fermentation started in a stainless steel tank and fermented at about 12°C. When the juice reached a balling of about 5 it was transferred to 400L French oak barrels (3rd and 4th fill) to complete fermentation. The wine spent a total of 11 months in barrel and no Malolactic fermentation took place.
Bright pale golden colour. On the nose the wine shows fresh floral and honey notes with hints of gooseberries and toasty oak aromas. The palate is filled with layers of dried fruit flavours. The wine has a zesty fresh acidity that adds to the freshness, resulting in a long lingering aftertaste.
Region: Stellenbosch, South Africa
Total Acidity: 6.20 g/l
Residual sugar: 3.20