Simonsig Labyrinth Cabernet Sauvignon 2017

Simonsig Wine Estate is situated near Koelenhof Station in the Stellenbosch Wine Appellation. A Wine Estate founded by Frans Malan and a tradition of innovation and excitement is now carried on by his sons, Francois The Vineyardist, and Johan, who runs the cellar as Production Director. The first Cabernet Sauvignon was bottled on the Estate in 1976. The 1977 Vintage won the General Smuts Trophy after being judged as the Champion Wine of South Africa. Francois is continually replanting and expanding the Cabernet Sauvignon plantings on Simonsig with the best clones available. The deep red gravel and shale soils in which the vineyards are planted are moisture retentive, negating the necessity of too much irrigation. Despite the awful drought taking place, the crop was smaller in the 2017 harvest. Small berries led to greater skin to juice ratio which provided more colour and an intensity of flavour. After careful elevation in the cellar, the Simonsig Labyrinth Cabernet Sauvignon 2017, the wine spent 15 months in oak. 99% French Oak, 1% American White Oak. 1% 1st fill, 68% 2nd fill, 23% 3rd fill and 8% older before being prepared for bottling. Cabernet Sauvignon 98% | Merlot 2%.

Simonsig Owners & brothers Francois & Johan Malan

From a Bordeaux bottle closed with natural cork. The label is simple and elegant. In the glass, the wine is a deep plum colour at the heart which pales out to ruby at the edges. The aromas are classic Cabernet Sauvignon – blackcurrants, blueberries, pencil shavings and a fynbos herbaceousness. The palate from entry is packed with fruit, with a fine line of raspberry acidity and satin smooth tannins. The oak, its presence show by concomitant spice and vanilla is in perfect support of the fruit. An impressive glass. While eminently drinkable now, the wine will reward you after about 6 to 8 years of cool cellaring.

Skirt Steak with Mustard Sauce

The Simonsig The Labyrinth Cabernet Sauvignon 2017 is perfect for that bottle after dinner with share of dark chocolate. Perfect too with a tranche of Skirt Steak with Mustard Sauce. Picture by renowned Sydney photographer, Franz Scheurer.

Franz Scheurer –

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