“This variety has a special place on Simonsig as the first estate wine released under our label was the 1968 Chenin Blanc,” says Hannes Meyer, winemaker in charge of white wines at Simonsig. “So it is a revered grape for us, both in the vineyards and in the cellar as we know it represents a part of the Malan and Simonsig history. The current growth in the popularity of Chenin Blanc in South Africa and internationally is therefore of great importance to Simonsig as it allows us to express a variety close to our hearts.”
Simonsig’s two Chenin Blanc offerings comprise the standard easy-drinking and very popular unwooded Chenin Blanc and a somewhat more complex and critically acclaimed wooded wine, the Chenin Avec Chêne.
“Both wines are currently very popular with consumers, two very different wines that show the diversity and ingrained quality of the Chenin Blanc grape,” says Hannes.
The Simonsig Chenin Blanc’s fresh, fruit-driven appeal lies in the winery’s accent on fruit concentration. “We pick the grapes ripe - almost at the stage of being raisins, as this is when they achieve optimum flavour and structure,” says Hannes. To add to the complexity, the grapes are left on the skins overnight after picking.
After a light press and overnight settling, the juice is given a cold-fermentation at 12°C to 13°C for around two weeks.
“All the vineyard blocks are fermented and kept separately in anticipation of the final blend,” explains Hannes. “Lees contact is kept to the minimum as we want to maintain one of Chenin’s most valued aspects, namely freshness.”
Hannes aims for a wine offering concentration of fruit, a zippy line of freshness and fullness on the palate, making it a great food wine.
The Simonsig Avec Chêne is a different puppy altogether. The wine is made from a single-site vineyard block planted in 1981.
“The vineyard is picked in four stages of ripeness, so when it comes to constructing the final wine we have flavour elements covering the full range of just-ripe to optimum, complete ripeness,” he says. Fermentation in tank at 12°C is followed by the “avec chêne” part, namely aging in oak.
“We use 400 litre barrels, 2nd to 6th fill,” says Hannes, “and keep the wine in wood for up to nine months.”
Hannes is firm about the contribution of the wood. “With fruit from such as special vineyard, we are not going to allow barrel to overpower the wine,” he says. “The wine maintains a minerality and sophisticated structure brooding fruit such as apple and citrus, the structure and mouthfeel being the result of well-managed oaking where the barrel is purely the vessel.
“In all cases, Simonsig Chenin Blanc deserves only the best. The wines are an honour to make.”
According to Hannes, Simonsig will celebrate National Chenin Blanc Day on 17 June with enthusiasm and gusto. “Chenin Blanc Day is a fantastic initiative, bringing together the South African wine industry’s heritage and wine-making quality around a grape variety that is part of our DNA. Drink Chenin, always!”