Simonsig Chenin Blanc 2010

Name: Simonsig Chenin Blanc 2010
Brand: Simonsig
SKU: 23453

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 2010 Chenin blanc a perfect wine for any occasion.

Cellaring PotentialEarly drinking style, at its best within 2 years of vintage date.Serving SuggestionsEasy drinking style. Enjoy while youthful and still showing fermentation bouquet.

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variety : Chenin Blanc [ 100% Chenin Blanc ]

winery : Simonsig Wine Estate

winemaker : Johan Malan

wine of origin : Stellenbosch

analysis : alc : 14.0 % vol pH : 3.41 ta : 6.2 g/l

type : White style : Dry

pack : Bottle closure : Screwcap

AWARDS

2010 Veritas 2010 Wine Awards - 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

about the harvest: Vintage Description
The 2010 vintage will be remembered as the smallest vintage in many years. Virtually every
force of nature, pests and fungal disease contributed to the smaller yields. Although the 2010
vintage was not a vintage of quantity it most definitely was one of quality and concentrated
fruit. Chenin blanc has become one of Simonsig’s brightest stars and every year it seems
impossible to improve the quality, especially after the superb 2009 vintage. Being caught
off guard when samples showed 23°B and the first loads arrived at 27°B, created quite a
stir in the cellar. The sudden spurt in sugar levels was caused by a sweltering hot week at
the end of February, fortunately some vineyards were picked at more civilised sugars. A
combination of super ripeness and lower yields produced outstanding components with
wonderful concentration.

in the cellar : Winemaking
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. Surlie ageing is done to enhance flavour development and better mouth feel.

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