The Grapesmith Mediterraneo

Crayfish, grilled fish. Poultry in rich creamy sauces. Blue cheese and goat’s cheese. Foie gras. Also worth a try with spicy dishes and mild curries.

The wine spent a total of 12 months on the primary lees with occasional battonage to stir up the lees. No MLF was allowed and after a light filtration the blend was bottled in March 2018.

The grapes were whole bunch pressed early the next morning with only the most gentle pressing in order to yield delicate juice with refined flavours. The wine was fermented naturally in 225 litre French oak barrels. Barrels were between 7 and 12 years old. The fermentation was quite warm to allow the yeast to make abundant glycerol.

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.