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Simonsig Chenin Blanc 2011

Chenin Blanc from South Africa
  • RP90
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Winemaker Notes

Simonsig Chenin Blanc 2011 is 100% Chenin Blanc. It is vibrant bright straw in color. On the nose the wine is leaping out of the glass with aromatics of ripe tropical fruits like pineapple, ripe pear, guavas and a hint of floral notes. Sun ripe grapes add to concentration of complex fruit flavors on the palate with hints of honey and raisins. The wine has a fresh crispy and smooth silky texture on the finish.

Critical Acclaim

RP 90
The Wine Advocate

The 2011 Chenin Blanc forms the perfect introduction to South African Chenin at a bargain basement price. It has a crisp nose of fresh Nashi pear and chalk dust. The palate is nicely balanced with tangerine and apricot tinged fruit that leads to a delicate finish with well-judged acidity and hints of peach on the finish. This is straight to the points, no frills, delicious Chenin.

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Simonsig

Simonsig

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Simonsig, , South Africa
Simonsig
The Simonsig vineyard lies Northwest of Stellenbosch and is privately owned by the Malan family. It produces some of the finest red and white wines as well as a sparkling wine made by the Cap Classique Methode – the local Champenoise. The Stellenbosch region is recognized as the best wine producing area in South Africa and lies 45 kilometres east of Cape Town.

The first Malan who came to South Africa in 1688 was a French Huguenot. At the Cape of Good Hope, then under Dutch rule, he was given land to plant new vineyards. He subsequently settled near Stellenbosch which became famous for its quality wines. It is still known as the champion wine region of South Africa.

The Simonsig Estate vineyard stretches out over 211 hectares around the northern side of Stellenbosch at the foot of the Simons mountain. It is generally acknowledged as the largest private producer of estate wines in South Africa.

Simonsig produces numerous varieties such as Chenin Blanc, Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Shiraz and Pinotage.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines...

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Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity...

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

RPT83560405_2011 Item# 112306

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