2010 2011 Platter's Guide - 3 stars Wine Magazine Best Value Awards 2011 - 3 stars 2010 Veritas - Gold Medal 2009 2009 Michelangelo Awards - Gold Medal 2008 John Platter 2009 - Superquaffer of the Year Award – most drinkable, best value-for-money wine of 2009 2008 Veritas - Silver Medal 2007 2009 Wine Magazine Best Value Wine Guide 2008 Veritas - Gold Medal John Platter 2008 - Superquaffer of the Year Award – most drinkable, best value-for-money wine of 2008 2007 Veritas - Bronze Medal 2007 Winemakers' Choice Awards - Diamond Award Wine Magazine 2008 - Best Value Award 2006 2007 Veritas - Silver Medal Fiesta Del Vino 2007, Cuba - 1st prize in the category Best new World White Wine Wine Spectator 2007 - 86 rating 2006 Winemakers Choice Awards - Diamond Award 2005 Wine of the Month Club Winner 2006 2006 International Wine Meeting of Fontevraud - "Grande Expression" 2006 Critic's Challenge International Wine Competition, USA - Gold medal Beverage Testing Institute’s Chicago Value Challenge - 86 rating - Silver Medal "Top 50 Wines Under $10" Winemakers' Choice Awards 2005 - Diamond Award Veritas 2005 - Silver
Vibrant yellow with a green tinge. Beautiful expression of ripe pears and apricot with hints of kiwi fruit and pineapple. A well balanced wine with excellent structure and dimensions. This full bodied Chenin blanc with its refined natural acidity represents elegance and finesse with a lingering freshness, making the 2011 Chenin blanc a perfect wine for any occasion.
Early drinking style, at its best within 2 years of vintage date.
100% Chenin Blanc
Easy drinking style. Enjoy while youthful and still showing fermentation bouquet.
Background Simonsig Chenin Blanc was the first wine released by founder Frans Malan in 1968. After 43 vintages it is now reaching new levels of popularity world wide. Chenin Blanc makes up 20% of the national vineyard and its versatility and fresh fruit appeal is being rediscovered.
Grapes are handpicked.
Grapes are handpicked, crushed and some lots are given overnight skin contact. Juice is cold settled to brilliant clarity and inoculated with a South African yeast strain well known for producing very fruity wines. The fermentation temperature is initially kept very low (11 to 12° Celsius) and slowly increased towards the end of fermentation when alcohol levels are putting more stress on the yeast. Fermentation towards the end is slow and requires careful nursing to complete. Sur lie ageing is done to enhance flavour development and better mouth feel.