Simonsig Tiara 2019

Grapes were harvested at optimum ripeness, undergoing meticulous sorting in the vineyard. Following destemming, they were transferred to tanks and subjected to a two-day cold soak before inoculation. Daily soft pump overs, ranging between 2 and 4 per day, were employed, adjusting based on the rate of fermentation. Both Cabernet Sauvignon and Merlot spent a total of 14 to 18 days on skins before pressing. Cabernet Franc and Malbec underwent fermentation in open-top fermenters, employing a combination of punch downs and pump overs during their respective 14- and 18-day fermentation periods. Malolactic fermentation took place in barrels. The blending process occurred after eight months of ageing, followed by an additional 10 months in barrels before bottling. Three rackings were performed before the bottling stage.

Owing to an extended drought, deemed by some as the most severe in a century, and compounded by water restrictions, the 2019 vintage proved exceptionally challenging. The expertise of the vineyard and cellar teams was undeniably put to the test by the warm and dry climatic conditions; adaptations in practices were made to mitigate the impact of water shortage. Despite the adversity, the dry weather throughout the season had its merits. Vines thrived, and in most regions, reports of pests or diseases were minimal or non-existent. The arid, warm conditions did lead to the development of smaller berries, yet their reduced size was accompanied by a remarkable intensity.

20 months

73% Cabernet Sauvignon; 21% Merlot; 4% Cabernet Franc, 2% Malbec

This wine will pair well with Braised pork belly, Chalmar beef rump and mushroom ravioli.

Gold | Mundus Vini | 2022
Gold | SA Wine Awards London | 2022
Gold | Michelangelo International Wine & Spirits Awards | 2022
93 points | Tim Atkin SA Report | 2022
4.5 stars | John Platter Guide | 2021