Labyrinth Cabernet Sauvignon

This wine could pair well with dishes like braised short rib with turnips and carrot purée, deboned lamb rib with charred cauliflower and jus, and flavourful heartier pastas.

Three distinct vineyards on the farm, each with unique terroirs, contribute to the unique expression of Cabernet Sauvignon. Two vineyards, planted on decomposed granite soils at an altitude of 200-250m above sea level, provide structure and depth of fruit. One of these vineyards, located on the top ridge of the estate, benefits from the cool afternoon Atlantic breeze, resulting in wines with excellent purity of fruit. The third vineyard, situated at 150m on shale soils, produces wines with a perfumed aromatic expression and fine tannins. All three vineyards have a North-North East aspect. Good winter rainfall in 2020 resulted in ample soil water levels for the grapevines. A late, prolonged winter delayed the start of the season. Stellenbosch experienced consistently cooler weather throughout, with some spring and early summer rainfall requiring careful vineyard management to prevent fungal disease. A good number of flowering bunches showed promise early on. The relatively cool conditions in December and January were favourable, leading to slow, gradual ripening and resulting in exceptional flavour concentration, good acidity, and low pH levels in the grapes.

The wine was aged 14 months in French oak barrels: 20% 1st fill; 20% 2nd fill; 40% 3rd fill, 20% older and an extra 4 months in older oak (18 months total).

The grapes, from three Cabernet Sauvignon vineyards, were picked over the period of 4 March to 25 March 2020. Careful vineyard sorting ensured that only the highest quality grapes reached the cellar. Following a gentle destemming, the berries were hand sorted before being pumped to the fermentation tank. The grape must underwent a two-day cold soak before being inoculated with a carefully selected yeast strain. Throughout fermentation, pump overs were carried out 2 to 4 times daily, adjusted based on the fermentation rate and stage. The wine spent 9 to 17 days on its skins before undergoing a gentle pressing. It was then racked into barrels for malolactic fermentation and ageing, with a total of three rackings occurring during this ageing process.

Simonsig Wine Estate is synonymous with the history of the South African wine industry, the Stellenbosch wine region, and the Malan family name. 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 Africaʼs 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.