Merindol Syrah

Delicious with Karoo lamb shank, grilled pepper steak or aubergine and porcini mushroom “meatballs” in a tomato-based sauce.

It was a challenging, early and very dry harvest. Water supplies had a great impact on the 2016 harvest, especially where vineyards were not buffered against the heat. However, the dry conditions led to very healthy grapes. Most other regions, especially the Swartland, produced significant smaller crops, but at Simonsig Estate we produced 2% more than 2015. The Syrah grapes delivered good concentration of colour and fruit.

18 months. 100% New French Oak Barriques. 1st fill 100%.

Picked at 25.3°B on the 18th of March 2016, the grapes were crushed, destemmed and cold soaked for two days prior to inoculation. Fermentation peaked at 27.5°C, with regular and controlled pump overs that resulted in optimal colour, fruit and tannin extraction. There were 20 days of extended maceration before pressing. Malolactic fermentation took place in new French oak barrels.

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.