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Flat front label of wine

Simonsig Shiraz 2000

Syrah/Shiraz from South Africa
    0% ABV
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    Winemaker Notes

    Garnet red color. The nose shows pepper and fynbos or dried flowers with roasty vanilla oak sweetness. It is already opening up and showing the accessibility of the vintage. Spicy complexity with lively fruit that lies gently on the palate and a soft tannin structure rounds off the medium-bodied Shiraz.

    Critical Acclaim

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    Simonsig

    Simonsig

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    Simonsig, South Africa
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    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.

    South Africa

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    The South African wine renaissance is in full swing. Impressive red and white bargains abound. South Africa has a long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

    South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.

    Syrah/Shiraz

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    Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

    In the Glass

    At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

    Perfect Pairings

    Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

    Sommelier Secret

    Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

    CWC46620_2000 Item# 59452