Simonsig Sunbird Sauvignon Blanc 2016
I so remember the time when there was no Sauvignon Blanc in South Africa, no Chardonnay too if the truth be known. And here we have the first bottling of the Simonsig Sauvignon Blanc nearly forty years ago. Frans Malan, late founder of Simonsig, was in every way a pioneer, always a jump ahead.
Johan Malan, Owner & Cellarmaster of Simonsig
Johan and Francois Malan, now owners, Cellar Master and Vineyardist respectively have with meticulous attention to site choice, clonal selection and careful canopy management of the vines have leapfrogged the years and brought improvement and the vines now present quality grapes, true to type and packed with flavour.
Francois Malan, Owner & Vineyardist of Simonsig
For the Simonsig Sunbird Sauvignon Blanc 2016, tasting in the vineyard is the ultimate test for assessing ripeness. The grapes are harvested at dawn, taken to the cellar and vinified in the absence of oxygen to prevent oxidation and flavour degradation. Some of the blocks had minimal skin contact to build on the fruit flavours. Gentle pressing and taking less juice off the grapes adds to flavour. Slow cool fermentation and lying on lees with regular stirring for anything up to 6 months maintains the integrity of the fruit. The wine is then prepared for bottling.
Sauvignon Blanc grapes hanging on the vine
It looks like
Bottled under screwcap in a Burgundy shaped bottle. In the glass, it is gem bright, a pale straw colour with green flashes.
It smells like
Whiffs of both the ripe tropical fruits and asparagus, fynbos herbaceous are evidence of different harvesting times in the ideal ripeness window.
It tastes like
Fabulous fruit on entry, into the mid palate and the long aftertaste. Peil de Sapo melon, with passion fruit acidity and sweet tropical limes. Lovely balance of fruit, acidity and aftertaste with the tropical fruit showing well on the aftertaste.
Anina Meyer’s Pork Dumplings with Ginger, Chilli & Soy Sauce
It’s good with
Great glass as a refresher – mid morning. Perfect as an appetite awakener and leading into a meal. Excellent as a partner to summery salads, seafood and smoked fish or chicken. However, it works really well with Anina Meyer’s Pork Dumplings with Ginger, Chilli and Soy Sauce. Click here for her recipe.