Simonsig: Cultivar Selection Chardonnay 2016

The characterful Chardonnay with its bright straw colour showcases an abundance of white and yellow peach, quince and hints of citrus blossom. A seductive creaminess coats the palate, lending complexity and structure. The wine has a well-balanced acidity with beautifully integrated oak and hints of nuttiness.

$23.50

Year: 2016

Style of Wine
Full bodied French Oak matured 100% Chardonnay

Background:
Simonsig pioneered the first Chardonnay in South Africa and we released our first vintage in 1978.
More than 30 years of experience has given us the knowledge to combine the best terroir and most
suitable Chardonnay clones to create classic, elegant wines. The deep red soils of Simonsig and
the cool maritime climate of Stellenbosch is perfectly
suited to fully express the nobility of Chardonnay.

Vintage Description:
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 the vineyards and grapes being very healthy overall. Most other regions especially the
Swartland produced significant smaller crops, but at Simonsig Estate we produced 2% more than 2015.
The Chardonnay grapes were healthy and picked at optimum ripeness to create multiple layers of
fruit.

Vinification:
Only top quality hand selected grapes are harvested at optimum ripeness according to their flavour
profile. Fermentation took place in French
oak barrels – 35% 1st, 53% 2nd and 12% other. The wine aged for 10 months. No malolactic
fermentation took place.

Wine Description:
The characterful Chardonnay with its bright straw colour showcases an abundance of white and yellow
peach, quince and hints of citrus blossom. A seductive creaminess coats the palate, lending
complexity and structure. The wine has a well-balanced acidity with beautifully integrated oak and
hints of nuttiness.

Cellaring Potential:
Delicious to drink now and will reward your patience with deeper complexity over 3 to 5 years from
vintage.

Serving Suggestions:
Ideal with seafood dishes like fresh wild oysters, fish carpaccio, fish curry, creamy crayfish
pasta and shellfish salad. Creamy cheeses like
ripe Winelands Camembert, Pont le Eveque or Reblochon. Do not serve
too cold: 14° – 16°C should be perfect.

Analysis:
Alcohol: 13.44% by volume
Residual Sugar: 3.1 g/l
Total Acidity: 6.6 g/l
pH:  3.34