Simonsig Pinotage 2010

After meticulous sorting in the vineyard the grapes are destemmed and crushed to two open top fermenters. A total of 20% of the grapes are fermented as whole clusters. Two days cold soaking before inoculation. Manual punch downs every two hours gives a short, but intensive extraction. Fermentation temperature peaked at 30°C. Pressed after 6 days on the skins, where alcoholic fermentation finished in the tank. Malolactic fermentation occurred in barrel.

The 2010 vintage will be remembered as the smallest vintage in many years. Virtually every force of nature including pests and fungal disease contributed to the smaller yields. Although the 2010 vintage was not a vintage of quantity it most definitely was one of quality and concentrated fruit. Pinotage was one of the cultivars affected by these conditions. Our two top vineyards had between 30 and 67% less grapes than the previous year, with crops between 3 and 4 tons per hectare. The silver lining is the excellent quality Pinotage that was made. Big with voluptuous fullness on the palate. Definitely a stand out variety of 2010. This year the first meaningful rainfall only made its appearance at the end of the harvest, which allowed the longest possible hang time for the late varieties to reach maturity and refined flavour spectrum. Well rounded wines with good colour and outstanding fruit intensity are expected across Simonsig entire red wine portfolio this year.

Soft and perfectly drinkable now but can be aged for a further 2 to 3 years if stored in the correct conditions.

100% Pinotage

Enjoy with savoury Indian or Cuban cuisine. Alternatively, South African dishes that would benefit from this wine include game dishes such as ostrich steak, springbok or kudu casseroles and of course a traditional South African Braai.

93 points | Tim Atkin | 2022

Simonsig Wine Estate is synonymous with the history of the South African wine industry, the Stellenbosch wine region, and the Malan family name. These elements are intertwined in this family-owned farm, where the late Frans Malan produced the first bottle of our much-loved Kaapse Vonkel, South Africaʼs first Méthode Cap Classique made in the classic bottle-fermented style. He is also honoured for co-founding the thriving Stellenbosch Wine Route, a first in its time. Today, his legacy lives on through his sons, Francois and Johan, and grandchildren Christelle and Michael, the 2nd and 3rd Malan generations at Simonsig Wine Estate.