Winemaker Debbie Thompson is also passionate about quality wines. Her first
vintage was in 2000. They leave the grapes hanging longer on the vine these
days, it doesn't give you more sugar, just more depth. When to pick and press
is critically important. She says the most exciting part of her job is making
the blends. You play with the tannins which give the wine its longevity, search
out quality, know the characteristics of all the blocks and the put the best to
barrel. And they do vary the wood used: Mainly French oak, with small amounts
of American. She says it's like starting with Cabernet and then adding the salt
and the pepper
Following
the tasting, we had an excellent lunch in their restaurant Cuvée, paired with
more Simonsig wine.
Arriving
at Simonsig on a chilly winter morning
It
was lovely and warm having coffee in front of the fire in Cuvée restaurant
waiting for the other guests to arrive. Lynne chatting with Greg Landman of
Country Life
The
table set up for lunch
Staff
getting the restaurant ready
Simonsig
Kaapse Vonkel MCC bubbles to welcome the mêlée of media..
..poured
for us by Dirk Vorster
Maryna
Strachan of Wine Extra with PR man Emile Joubert of Media Vision
Tasters seated in the
upstairs venue which was used for the tasting
Johan
Malan took us through the wines. There is indeed a linear connection between
the vintages, recognisable as Simonsig. But there are, of course, differences
in the blends and the aging of the different years. It was interesting to taste
the 1995 made with just 72% Cabernet & 28% Merlot. It is beginning to show its
age; the colour was still a rich garnet, with the beginning of a brick red tinge, and there was excellent fruit for a 20 year old wine. The 2001 was still amazingly fresh, full of cassis, violets and incense
wood, with delicious cassis fruit, a hint of bacon and a dash of green capsicum
on the end. The 2003 is, Johan Malan thinks, the great vintage of the decade.
The wine has good wood and good ripe fruit with touches of coconut and vanilla
and a long finish
Johan
Malan with Emile Joubert and, on the left, journalist Johann Crafford
The
tasting continued. Tiara 2013 was many peoples' favourite wine. It is fruit
first on the nose then violets and savoury tomato soup and ends with some
herbaceousness; a classic blend. On the palate, there is sweet fruit,
licorice, cassis, cherries and dark toasted wood with vanilla. It is very
elegant and has a long way to go. Lynne's favourite came next, the 2007. Classic
cherries and Cassis and wood on the excellent nose. Dry, but gently chalky,
tannins gave it good structure with layers of cherries and other black berries
Tiara
2009. Has vanilla, coconut and incense from the wood on the nose and perfume
from the Petite Verdot. It has a full mouth of tomato cocktail, cassis berries
and leaves and nice tannins. It is still to come so is one to lay down. The latest
release 2011 has a beautiful Bordeaux nose, violets, incense with lots of
elegance. Sweet delicious fruit, nice friendly chalky tannins and enough fruit
acid to make this wine last for years
We
taste, chat and make notes on each wine
As
do Petro du Toit, Publisher of Visio Magazine, Emile Joubert and Simonsig Social Media manager
Nellie van der Walt
Johan
introduces winemaker Debbie Thompson to us
She
talks to us about her winemaking methods and philosophy
Christian
Eedes of WineMag.co.za
A serious bouquet for Robyn MacLarty, Deputy editor, Fresh Living magazine
Is
the tasting is over? Debbie van der Watt looks pensive
Time
for lunch
and some newly released 2015 Simonsig Sauvignon Blanc with the first course
and some newly released 2015 Simonsig Sauvignon Blanc with the first course
A
crystal table
Some
of Simonsig's own olive oil to taste with the bread
First
course was matched with the Sauvignon Blanc. Different colours of pickled baby
beetroot, with quenelles of goats cheese "'pannacotta", lemon curd
and walnut bread
Johan
answering many questions
The
main course of wonderfully long and slowly braised sticky beef short rib (bones
removed) with parmesan gnocchi, confit turnips, edamame beans and carrots.
Perfect for a winter's day. This went so well with the 2011 Tiara
Lynne actually likes this photograph better, but says that the previous one shows the food in a more delicious
way
We
ended with a selection of cheese with fig and orange preserve, nuts and
bread crisps - paired with the sweet Vin de Liza 2010
©
John & Lynne Ford, Adamastor & Bacchus 2015
