Sixteen years ago, the Simonsig Cabernet Sauvignon Shiraz was introduced into the Simonsig Range of wines. A blended soft and fruity red, so popular in Australia and of course here in South Africa. The 2017 vintage took place at the end of the worst drought in living memory, delivering lighter bunches and smaller berries, and those were packed with colour, aromas and flavour. The resulting wine was fruit packed and harmonious. Having gone through careful elevation in the cellar and a time on French oak barrels. The blend for this vintage is 66% Cabernet and 34% Shiraz.
From a bottle akin to the Alsatian Flute with the Malan Crest embossed in glass on the neck, above a simple, elegant label. In the glass, a deep opaque bloodplum at the heart which pales out to ruby at the edges. The aromas are of youthful berries, roadside brambles, mulberries and Crème de Cassis. On the journey from entry through the generous mid-palate and into the long and gently waning aftertaste, there is a golden thread of soft acidity, cashmere clad tannins, the whole supported by well applied oak and its concomitant spices. While the wine, despite its youth, is very accessible now, it will offer great rewards after a couple of years of cool cellaring.
Do chill the wine for about 30 minutes before serving, it will make such a difference. The Simonsig Cabernet Sauvignon Shiraz 2017 needs a well-cooked meal and Nina Timm’s New York Strip Sirloin will honour the bottle. Click HERE for her recipe to cook it perfectly.
Nina Timm, of myeasycooking.com, creator of this recipe
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