Simonsig The Grapesmith Meditteraneo 2021

The Roussanne grapes, harvested from Simonsberg's cool south-west facing slopes, were pressed delicately and naturally fermented in older French oak barrels for 11 months on primary lees. The Marsanne, harvested from vineyards overlooking False Bay, underwent spontaneous fermentation in French oak barrels, preserving fresh fruit aromas. A portion of Marsanne and Roussanne blended was matured for a few months in an amphora, to increase the complexity, allowing the wine to breathe and develop into its fullest potential. Grenache Blanc spent 11 months in French oak barrels after direct pressing and natural fermentation. The Verdelho, from South Africa's oldest planting (1996), was fermented in barrel. Lastly, Bourboulenc, a late-ripening cultivar underwent natural fermentation in older barrels, resulting in a light wine with floral and mineral notes after 6 hours of skin contact. This wine follows a philosophy of minimal intervention with low sulphite usage and across all varieties, there is a deliberate avoidance of malolactic fermentation. The blending process started by finding the sweet spot in the ratio between Roussanne and Marsanne, after which the crisp and zesty Grenache Blanc was added to contribute elements of citrusy verbine and wet river stone minerals. Only 5% of Verdelho is used as to not dominate over the other components. While very subtle in flavour, the Bourboulenc contributes floral and mineral hints. As this wine is an unusual blend of several varieties, it celebrates the art of blending in winemaking, with some cultivars contributing more towards flavour and others towards structure and freshness.

Various for the different cultivars

Marsanne 39% | Roussanne 21% | Grenache Blanc 6% | Verdelho 5%

This wine will go very well with seafood such as crayfish, grilled fish. It will also pair well with poultry in rich creamy sauces, blue cheese and goat’s cheese and foie gras. Also worth a try with spicy dishes and mild curries. For serving, use large glasses and allow the wine to breathe; avoid over-chilling.

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.