The brothers Johan [Cellarmaster] and Francois [Vineyardist] have had nearly 40 years of experience producing Chardonnay. Ever searching for perfect location and the perfect clones, they now produce grapes of excellent quality which admirably express their Stellenboschness in the cool maritime climate.
After an early start in August 2014 with unusual heat and early leaf bud break, the summer was warm and windy and the grapes ripened up to two weeks early.
The best hand selected grapes for the Simonsig Chardonnay 2016 were taken for elevation. Fermentation took place in French oak barrels 25% of them new and the remainder made up of 2nd and 3rd fill barrels. The wine in the new barrels underwent malolactic fermentation. During the 6 month maturation period, batonnage took place regularly. The wine was then prepared for bottling.
It looks like
Bottled under screw cap in a Burgundy shaped bottle. In the glass, it is a pale golden straw with a green overlay.
It smells like
Sweet tropical limes and roasted hazelnuts.
It tastes like
Full palate, on entry, silken, with a gentle rounded acidity. Citrus supported by marzipan. Gentle oak spices interwoven with zippy acidity are present in the ending.
It’s good with
A serious sipper. And just made for food. Good match with gentle Kerala Vegetable Curries, and other Oriental dishes. Good with pasta, seafood and chicken in creamy dishes. Latterly we have taken to drinking white wines with our cheese and it works really well. This wine is a good match with Dianne Bibby’s Chicken a la King filled Parsley Pancakes, a lovely retro jazzed up riff on a 1960s classic. Click here for her recipe.
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