Ever innovative, ever pioneering, Francois and Johan Malan introduced the Simonsig GSM in the 2016 Vintage. Like their father before them, the Malan brother continue to bring new flavours and wine styles to the market and thrill their customers. The Simonsig GSM 2017 has now been released. A Blend of Mourvèdre 40%, Shiraz 36%, and Grenache Noir 24%, it’s a real Mediterranean style wine, soft and fruity.
The 2017 vintage took place in the worst drought in living memory with the bunches lighter and berries smaller. This meant that there was a greater skin to juice ratio, producing a wine of greater intensity, ripening slowly with cooler nights and gentle breezes off False Bay. Each different varietal block produced quality fruit with complex flavours.
The Malans wanted to preserve the wonderful freshness of fruit and make The Simonsig GSM 2017 a wine with a moderate level of alcohol. The grapes for 75% of the blend were picked earlier and underwent carbonic maceration to enhance the red berry fruit and to obtain natural acidity. 24% of the blend spent 5 months in older barrels. The wine was then blended and prepared for bottling.
It looks like
The Simonsig GSM 2017 is bottled in a Burgundy shaped bottle under screw cap. The livery is simple Simonsig classic. In the glass, the wine is ruby at the core which pales out to garnet at the edges.
It smells like
Red berry fruits with an undertow of oak and its concomitant spices.
It tastes like
Full and generous berries, strawberry preserved and fresh raspberries. The cashmere clad tannins are interwoven with the fruit, the acidity, the low alcohol and the oak in a delicately style wine with a long and gently waning aftertaste.
It’s good with
Chilled as a glass on its own for gentle sipping it is a winner. It is a perfect food partner, particularly with tomato-based pasta sauces, a seared tuna salad and Sosaties made from lamb and apricots and gently curried. Vegetarian and vegan main courses also make good matches. Ina Paarman’s Chilled Cherry Tomato Soup followed by a fine piece of Dalewood Fromage Huguenot and some crisp freshly baked bread would make a perfect summer lunch meal with the Simonsig GSM 2017. Click here for her recipe.
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