Technical Specifications
Alcohol 12.0%
Residual Sugar 1.4 g/L
pH 3.75
Total Acidity 5.7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Cinsault, Grenache
Cinsault60%
Grenache40%
Region Western Cape
Sites 60% Cinsault from Paarl and 40% Grenache from the Citrusdal Mountains at 600 metres elevation.
Maceration 10 days
Oak Aging 9 months
Oak Types French oak
Barrel Size large
Used Oak Only Yes
Sulfites 96.0 ppm
Contains Added Sulfites Yes
Production Details Free sulfur dioxide 37 ppm and total sulfur dioxide 96 ppm. Grapes were harvested by hand, chilled overnight, hand-sorted, and gently foot-stomped. The Cinsault parcel was 100% whole-bunch fermented; the Grenache parcel included 25% whole bunches. Fermentation lasted around ten days before the wine was pressed off and racked to large, seasoned French oak barrels. Malolactic fermentation occurred naturally in barrel, followed by nine months of maturation and a light filtration before bottling.
Tasting Notes
Nose: bay leaf, buchu, blackcurrant, black cherry
Palate: bright acidity, fleshy black fruit, chewy tannins, savoury finish
Food Pairing sourdough Margherita pizza, sticky sweet pork ribs
Producer Information
Website
Address
The Simondium Guild, R45 Klapmuts-Simondium Road, Paarl, South Africa
Phone
+27 82 783 4380
Email
Owner
Alexandra McFarlane
Cellarmaster
Alexandra McFarlane