Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $18.25Original ZAR 300.00≈ €16.24 · £13.72 | www.simonsig.co.za ↗ |
2022 Technical Specifications
Alcohol 14.16%
Residual Sugar 2.8 g/L
pH 3.43
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinotage, Cabernet Sauvignon, Merlot
Pinotage62%
Cabernet Sauvignon35%
Merlot3%
Classification Wine of Origin Stellenbosch; premium Cape Blend red wine
Region Stellenbosch
Soil Malmesbury shale, Weathered granite
Orientation North-Facing
Oak Aging 18 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Second Fill Oak54%
Third Fill Oak16%
Oak Types French
Barrel Size 500 L barrels
Vegan Yes
Vegetarian Yes
Serving Temperature 18°C · 64°F
Production Details All grapes were hand-picked at optimum ripeness with meticulous sorting done in the vineyard and at the cellar. All the different batches had a two-day cold maceration before fermentation commenced. The Pinotage spent a total of six days on the skins before pressing, with regular punch-downs occurring after inoculation. The Cabernet Sauvignon spent a total of 15 days on the skins. Pump-overs were done 2-4 times a day during fermentation. Similarly, the Merlot fermentation lasted 13 days on the skins, with regular punch-downs. Subsequently, malolactic fermentation took place in barrel. The wine then matured for 18 months in 500 L barrels, 100% French oak, utilising 30% new barrels alongside 54% second-fill and 16% third-fill barrels.
Tasting Notes
Nose: blackberry, dark cherry, ripe plum, baked cherry pie, vanilla bean, dark chocolate
Palate: ripe black fruit, balancing acidity, velvety tannins, cured meat, leather, lingering finish
Food Pairing dukkha-crusted beef, pork belly, springbok espetada, duck, ostrich steak
2021 Technical Specifications
Alcohol 13.82%
Residual Sugar 3 g/L
pH 3.46
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinotage, Cabernet Sauvignon, Merlot
Pinotage56%
Cabernet Sauvignon38%
Merlot6%
Drinking Window 5 to 8 years
Region Stellenbosch
Soil Malmesbury shale, Weathered granite
Orientation North-Facing
Oak Aging 17 months
Oak Details 24% First Fill New Oak
First Fill New Oak24%
Second Fill Oak50%
Third Fill Oak26%
Oak Types French
Barrel Size 500 L barrels
Vegan Yes
Vegetarian Yes
Serving Temperature 18°C · 64°F
Production Details All grapes were hand-picked at optimum ripeness with meticulous sorting done in the vineyard. All the different batches had a two-day cold maceration before fermentation commenced. The Pinotage spent a total of six days on the skins before pressing, with regular punch-downs occurring after inoculation. The Cabernet Sauvignon spent a total of 17 days on the skins. Pump-overs were done 2-4 times a day during fermentation. Similarly, the Merlot fermentation lasted 16 days on the skins, with regular punch-downs. Subsequently, malolactic fermentation took place in barrel. The wine then matured for 17 months in 500 L barrels, 100% French oak, utilising 24% new barrels alongside 50% second-fill and 26% third-fill barrels.
Tasting Notes
Nose: toasty oak, wild berry, jammy fruit, blackberry, plum, dark chocolate
Palate: rich texture, creamy finish, vibrant acidity, refreshing crispness
Food Pairing Egyptian dukkha-crusted beef fillet medallions, slow-roasted pork belly, springbok espetada, toasted duck, grilled ostrich steak
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.4 g/L
pH 3.5
Total Acidity 6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Pinotage, Cabernet Sauvignon, Merlot
Pinotage58%
Cabernet Sauvignon27%
Merlot15%
Drinking Window 5 to 8 years from vintage
Region Stellenbosch
Oak Aging 19 months
Oak Details 18% First Fill New Oak
First Fill New Oak18%
Second Fill Oak73%
Third Fill Oak9%
Oak Types French
Vegan Yes
Vegetarian Yes
Production Details All grapes were hand-picked and sorted in the vineyard. All the different batches had a two-day cold maceration before fermentation commenced. The Pinotage spent a total of six days on the skins before pressing, with regular punch downs occurring after inoculation. The Cabernet Sauvignon spent a total of 13 days on the skins. Pump-overs were done 2-4 times a day during fermentation. The Merlot fermentation lasted 12 days with punch downs being done three times a day. Malolactic fermentation occurred in barrel. 19 Months in 100% French oak barrels. 18% new barrels were used with the remaining 73% in second-fill and 9% in third-fill barrels.
Tasting Notes
Nose: sweet red berries, dark berries
Palate: dark cherry, cassis, baked figs, plum
Food Pairing Egyptian dukkha crusted beef fillet medallions, slow roasted belly of pork, springbok espetada, roasted duck, grilled ostrich steak
2017 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.1 g/L
pH 3.67
Total Acidity 5.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Pinotage, Cabernet Sauvignon, Merlot
Pinotage66%
Cabernet Sauvignon28%
Merlot6%
Drinking Window 5 to 8 years from vintage
Region Stellenbosch
Oak Aging 13 months
Oak Details 57% First Fill New Oak
First Fill New Oak57%
Second Fill Oak43%
Oak Types French, American
Production Details All grapes were hand-picked and sorted in the vineyard. All the different batches had a two-day cold maceration before fermentation commenced. The Pinotage spent a total of six days on the skins before pressing, with regular punch downs occurring after inoculation. The Cabernet Sauvignon spent a total of 20 days on the skins. Pump-overs were done 3-4 times a day during peak fermentation. The Merlot fermentation lasted 9 days with pump-overs being done three times a day. Malolactic fermentation occurred in a combination of tank and barrel.
Tasting Notes
Nose: brambleberry, dark cherry, vanilla, pencil shavings
Palate: pleasant freshness, fruit, rounded tannins
Food Pairing Egyptian dukkha crusted beef fillet medallions, slow roasted belly of pork, springbok espetada, roasted duck, plainly cooked ostrich steak
2016 Technical Specifications
Alcohol 14.7%
Residual Sugar 2.91 g/L
pH 3.61
Total Acidity 5.4 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Pinotage, Cabernet Sauvignon, Merlot
Pinotage70%
Cabernet Sauvignon23%
Merlot7%
Drinking Window 5 to 8 years from vintage
Region Stellenbosch
Oak Aging 15 months
Oak Details 48% First Fill New Oak
First Fill New Oak48%
Second Fill Oak52%
Oak Types French, American
Production Details In 1991, Simonsig experimented with a Pinotage Cabernet blend for the Cape Winemakers Guild to showcase a new approach in winemaking. The blend was made a limited release after the success of the 1991 vintage and named after Frans Malan, the founder of Simonsig. The 2016 harvest was challenging, early, and very dry, with water supplies significantly impacting the harvest. However, dry conditions led to very healthy grapes. While other regions, especially the Swartland, produced significantly smaller crops, Simonsig Estate produced 2% more than in 2015. The Cabernet Sauvignon, Pinotage, and Merlot grapes delivered good concentration of color and fruit.
Tasting Notes
Nose: luscious fruit, red cherries, ripe dark plums
Palate: cherry tobacco, liquorice, supple tannins, elegantly balanced
Food Pairing Egyptian dukkha crusted beef fillet medallions, slow roasted belly of pork, springbok espetada, roasted duck, plainly cooked ostrich steak
Producer Information
Website
Address
Kromme Rhee Road, Stellenbosch District, Koelenhof, 7605
Phone
+27 (0)21 888 4940
Email
Owner
Malan Family (3rd generation)