The Stellenbosch Cabernet Collective is working hard at presenting the Stellenbosch Wine Appellation as a premium area for Cabernet Sauvignon. And certainly when tasting a wine like the Simonsig Labyrinth Cabernet Sauvignon 2017 one can understand why. Simonsig Wine Estate produced its first Cabernet Sauvignon in 1976. The following year, the 1977 vintage took the General Smuts Trophy for the Champion Wine of South Africa. That was in the time of the Late Frans Malan, the pioneering founder of the Estate. His sons, Johan and Francois continue with the family business, still pioneering in the wine world.
A child of the worst drought in living memory, the Cabernet Sauvignon 98% and Merlot 2% grapes were of high quality and fruit intense. Hand harvesting took place in the second half of March and after destalking and crushing, the grapes were given superb elevation in the cellar. Maturation in barrel took place over 15 months. The mix of barrels was 99% French and 1% American oak. The mix of ages was 1% first fill, 68%second fill, 23% third fill and 8% older barrels. The wine was then prepared for bottling.
From a Bordeaux shaped bottle, closed with natural cork. In the glass, the wine is an opaque bplooplum at the heart which pales out to a purple tinged ruby at the edges. The aromas and flavours are classic Cabernet. Blackcurrants, roadside brambles, pencil shavings, fynbos herbaceousness and Palma violets. The well applied oak adds its spice and vanilla. From entry the wine fills the palate with fruit, cashmere clad tannins and ends in a long and gently waning aftertaste. Iron fist in velvet glove, a balance of elegance and a serious statement. While eminently drinkable now, the wine will reward you after 5 or more years of cool cellaring.
Meeta K Wolff’s Orange Marmalade & Port Glazed Duck with Parsnip Pumpkin Truffle Butter Mash
The Simonsig Labyrinth Cabernet Sauvignon 2017 is a superb food wine. Do chill it slightly, which will add to your enjoyment. While the wine is at home with the traditional Sunday Roast, which seems to be fast disappearing, a well prepared supper dish midweek will happily meet it. Meeta K Wolff’s Orange Marmalade & Port Glazed Duck with Parsnip Pumpkin Truffle Butter Mash is the most perfect midweek supper dish when you are looking for a great wine to accompany it. Click HERE for her recipe.
Meeta K Wolf – do visit her website – CLICK HERE
Listen to my 60 second podcast, click the red arrow. Volume up!
Read more about Simonsig Wine Estate – CLICK HERE