Simonsig
Simonsig Stellenbosch Tiara 2018
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 82% Cabernet Sauvignon, 13% Merlot, 2% Cabernet Franc, 2% Petit Verdot, 1% Malbec |
| Aging | The blending process takes place after 8 months of ageing, followed by a further 10 months in barriques before bottling. Three racking operations are carried out before bottling. Total maturation is 20 months. |
Awards
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2018
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2018
90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2018
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Details
Perfume
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
These elements are intertwined in this family-owned farm, where the late Frans Malan produced the first bottle of our much-loved Kaapse Vonkel, South Africa's first Méthode Cap Classique made in the classic bottle-fermented style. He is also honoured for co-founding the thriving Stellenbosch Wine Route, a first in its time. Today, his legacy lives on through his sons, Francois and Johan, and grandchildren Francois-Jacques, Christelle and Michael, the 2nd and 3rd Malan generations at Simonsig Wine Estate. Read more
| Name | Simonsig Stellenbosch Tiara 2018 |
|---|---|
| Type | Red green still |
| Denomination | N/A |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 82% Cabernet Sauvignon, 13% Merlot, 2% Cabernet Franc, 2% Petit Verdot, 1% Malbec |
| Country | South Africa |
| Region | South Africa |
| Vendor | Simonsig |
| Wine making | After destemming, the grapes are transferred to tanks and undergo a a cold soak before inoculation. The Cabernet Sauvignon and Merlot spend 14 8 days on the skins before pressing. The Cabernet Franc and Malbec undergo open fermentation, using a combination of punching down and pumping over during the respective 14 and 18 days of fermentation. Fermentation takes place in French oak barrels. |
| Aging | The blending process takes place after 8 months of ageing, followed by a further 10 months in barriques before bottling. Three racking operations are carried out before bottling. Total maturation is 20 months. |
| Allergens | Contains sulphites |