I first visited Simonsig Wine Estate in the late 1970s, when my wife Madeleine was running the tasting room on the Estate. Then it was a bustling winery with energy and discipline and wine pioneering going on behind the scenes. Nothing has changed on that front. Still pioneering, the Kaapse Vonkel in those early days was the first Champagne style wine, with a second fermentation in the bottle. Today it is a much-awarded range of excellent wines and Méthode Cap Classiques from a Chardonnay Blanc de Blanc through the traditional Pinot Noir Chardonnay and Pinot Meunier blends, and a couple of delicious demi-secs.
It was with a bottle of the Simonsig Cuvée Royale 2014 that we enjoyed a delicious breakfast there in mid-December with Owner and Production Director Johan Malan. A great meal, with Jan and Janey Muller and our family. Janey Muller who went on to found Lemberg Winery in Tulbagh, worked with Madeleine in the Tasting Room in December 1977, to learn how to deal with the public, and have remained friends ever since. We had an excellent breakfast which went down way better with the lovely wine. The menu is small, only five dishes, but each so good.
The Cuvée Restaurant on the Estate has so much to offer. Breakfast and Lunch under the oaks or inside. Cuvée also offer a Tapas style menu in the evenings in Summer. See the menu here – http://bit.ly/2tKF6xF. Charron Mehlo is the chef and she works under the guidance of Westley Muller, well known as a chef in the Cape.
The Tasting Room is the engine of the Estate where visitors can taste and purchase the Estate’s wines every day of the week. There are a number of well-chosen flights of tastings from which to choose, all, I think, amusingly and aptly named.
The Simonsig Wine Club is no mere wine club. The offers made to members are of the widest I have seen. Lots to keep you busy. All you have to do to join is buy 6 bottles of wine.
Of course, I have my favourites, The Cuvée Royale is one of them. I love their big flagship, The Garland. The Redhill Pinotage is a superior being. The Chenin and the Pinotage were amongst the first bottled wines to come from a Wine Estate.
One of my earliest memories of the Estate, and still a stonker of a wine today. Beautifully packaged in an elongated Burgundy shaped bottle with the family crest embossed on the glass just above the simple, elegant and descriptive label. In the glass, the wine is a pale straw with lime green flashes. The aromas are classical Chenin, guava, Granny Smith apples, pears white flowers and fynbos honey. The palate is full and generous, with the delicious fullness of ripe Winter Melon, ripe Kiwi fruit and crunchy Star Fruit. Crisp and fresh with a long and gently waning aftertaste. An impressive glass for now drinking, though it will reward after a year or two of cool cellaring.
The Simonsig Chenin Blanc 2019 is a ‘super quaffer’, perfect as a mid-morning refresher, an aperitif or sundown sipper. Perfect with Asian foods, smoked fish and chicken salads, sushi and ceviche. My deconstructed sushi recipe – CLICK HERE
Listen to my podcast, click the red arrow on the left.
Read more about Simonsig Wine Estate – CLICK HERE