Frans Malan, innovator and pioneer, created the first Kaapse Vonkel in 1971, Champagne style now known as Méthode Cap Classique...
The pioneering Simonsig Kaapse Vonkel MCC 2015. a legendary wine, 50 years since the first vintage. Classical Méthode Cap Classique...
Apt and justified that Simonsig’s Johan Malan takes The 40th Diners Club Winemaker of the Year Award...
Stellenbosch's Simonsig Cuvée Royale 2014, a premium Blanc de Blanc MCC made from Chardonnay, grown, harvested & made on the Simonsig Wine Estate...
Simonsig Cuvée Royale 2014, perfectly placed in Winemag's Prescient Cap Classique Report 2020. A Chardonnay only MCC, ready for drinking now...
Simonsig Kaapse Vonkel Brut Rosé first appeared in 2004 when Johan Malan blended Pinotage with the Pinots Noir & Meuniére, 2018 is the current vintage...
Kaapse Vonkel Brut 2018 is the newest edition of the style of wine, MCC, which was pioneered by Frans Malan in the 1970s...
Simonsig Wine Estate - home of some of the most pioneering wines in the South African Wine Firmament, Kaaps Vonkel amongst them...
Simonsig Kaapse Vonkel Methode Cap Classique Brut 2016, the pioneering Methode Cap Classique in South Africa, a ZA Confidential podcast...
Simonsig Kaapse Vonkel Satin Nectar Rosé 2017, the latest and very welcome addition to the fabulous range of Methode Cap Classique Kaapse...
The first classic Champagne style wine made in South Africa, Simonsig Kaapse Vonkel Brut 2016, pioneered by Frans Malan in 1971...
Simonsig, pioneers in Methode Cap Classique, take the top prize at the Amorim MCC Awards
A legend in his life time, Frans Malan and his wife Liza created something very special in Koelenhof - Simonsig Wine Estate, leaders in not only the Stellenbosch Wine Appellation, but also the Cape Wine Industry. Simonsig 50 years on still shines...
Jane Anne Hobbs Prawn & Asparagus Salad with Verjuice Dressing & Mayo 350 g asparagus tips a packet of dark mixed salad leaves 200 g Woolworths ready-cooked peeled prawns 8 baby radishes, halved lengthways For the dressing 100 ml Verjuice 100 ml extra-virgin olive oil For the mayonnaise 2 extra-large free-range egg yolks, at room