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fREE sHIPPING ON ORDERS OVER R1200. tHIS OFFER IS VALID UNTIL SEPTEMBER 2020.
Buy a case of CASA SIMELIA and save 20% per bottle
Origin: Voor-Groenberg | Wellington
Cultivar: Syrah 100%
Bottling Date: October 2019
Release Date: May 2020
Total Production: 7,051 bottles
Ageing Potential: Drinks exceptionally well now. Can be stored up to 6 years.
Serve At: 16 – 18 Degrees
Pair With: Cape Malay Meat Curry, Mediterranean-inspired tapas or Margherita pizza, Grilled meats, meat casseroles and mature strong cheeses
A fruit-driven wine with touches of spice. Barrel-matured for 12 months in French oak. The refreshing palate offers a lovely finish with fine acidity. A beautiful wine to be enjoyed with family and friends.
The drought, which hampered the Cape, was probably the worst in over 100 years. The Cape experienced serious water shortages and restrictions were put in place to manage the water reserves. The harvest season for most wine farmers was very challenging due to the drought and water restrictions.
In general, the wine industry experienced a dip in production for the 2018 vintage, but with good quality. Fortunately our farm water reserves were more than adequate for our three vineyard blocks. They received enough water throughout the growing season and they were disease-free due to the dry conditions.
Our yield increased from the previous year, but it must also be mentioned that our young Syrah block was in full swing, which produced an exceptional yield and quality.
Single Block Size: 1,14 HA
Planted: 1980 & 2014
Soil: Decomposed Granite with traces of Table Mountain Sandstone
Style of Wine: Barrel Matured Red Wine
Wood Maturation: New French Oak | 3rd and 4th fill French Oak
Analysis: Alcohol 14,5 % vol, Residual Sugar 2.2 gm/l, Total Acidity 5.20 gm/l, pH 3.53
The clusters were hand-picked into 18-kg crates and then selected and sorted by hand before destemming, and finally softly crushed. All grapes come exclusively from our own single vineyard block situated on our farm at 250m altitude above sea level. Fermentation took place in stainless steel tanks at temperatures between 26-30°C for 10 days, followed by 10-15 days of maceration on the skins. The malolactic fermentation took place mainly in French oak barrels, 10% new French oak, 30% first and 60% second, third and fourth filled barrels. The wine then remained in barrels, in temperature-controlled cellars for 12 months. After bottling, the wine aged a further 6 months prior to release.
To be confirmed