I think we had better clear up the story about Mr Borio. Alessandro Borio was an Italian Prisoner of War sent to South Africa during the Second World War. And like many of these gentlemen, he had a talent – plastering. He liked working with ‘cemento’. He was one of the prisoners who stayed on here, there were many, and made major contributions to the adopted country. Alessandro’s speciality was building cement fermenting tanks. He built on Simonsig Wine Estate and also other wine estates as the farmers sent him round to their friends. My #15 Mr Borio’s Shiraz 2016 by Simonsig is named in honour of him and the work he did on the Estate.
The grapes for the Simonsig Mr Borio’s Shiraz 2016 came from vineyards that were newly planted in 1993 in order to provide the winery with the best possible quality grapes from virus treated clones. These new clones ripen earlier with high sugar levels, concentrated fruit and brilliant colour. A dry year preceded the harvest, which produced a slight increase in tons over the previous vintage. After careful elevation in the cellar, 15 months was spent in a mix of oak barrels. 84% French Oak, 16% American White Oak. 15% Second Fill,40% Third Fill and 45% Other. The wine was then prepared for bottling.
From a Burgundy shaped bottle, closed with natural cork. The label is classical Simonsig, simple, elegant and telling the story. In the glass, the wine is an opaque bloodplum red which pales out to ruby at the edges. In the aromas, floral notes precede the black fruit, ripe sappy plums, Morello cherries and roadside brambles. The fruit is generous, as is the supporting oak with its concomitant vanilla and spices. There is a long and gently waning aftertaste into which the fruit, acidity, oak and an undertow of tobacco leaf. Cool cellaring for anything from 3 to 5 years will reward you in future.
The Simonsig Mr Borio’s Shiraz 2016 is a wine made for food. Chill it slightly before service. It is happy with spicy foods, chorizo or a well flavoured piece of boerewors off the braai. Pork Ribs slathered in a barbeque sauce and eaten with your fingers are a good choice. Ina Paarman’s Twice Cooked Sticky Ribs are the perfect choice. Click HERE for her recipe.
Read more about Simonsig Wine Estate – CLICK HERE