Simonsig Frans Malan Cape Blend Reserve 2007

Deep Persian carpet red. The sweet mulberry Pinotage notes, Cabernet pencil shavings and Merlot black berries are hand stitched together creating a complex yet elegant tapestry. Refined tannins unites with well balanced oak thus complementing the characteristics of these three individual varietals, creating this acclaimed Cape Blend.

Cellaring PotentialWill reach peak maturity 5 to 8 years from vintage.Serving SuggestionsDuck, steak, lamb and roasts.

variety : Pinotage [ 64% Pinotage, 31% Cabernet Sauvignon, 5% Merlot ]
winemaker : Johan Malan
wine of origin : Stellenbosch
analysis : alc : 14.7 % vol  rs : 2.0 g/l  pH : 3.5  ta : 5.8 g/l  
type : Red  
pack : Bottle  closure : Cork  

2007 Veritas 2009: Silver Medal
2006 2010 Platters: 4 stars
        Veritas 2009: Silver Medal
        Veritas 2008: Silver Medal
2005 Veritas 2008: Gold Medal
        International Wine and Spirit Competition 2008: Gold Best in Class
        Winemakers Choice International Awards 2008: Diamond Award
        Wine Magazine 4 stars – June 2008 edition
        2007 Veritas: Gold Medal
        2008 Platter’s Guide: 4 stars
2004 Swiss International Air Lines Wine Awards 2008: Gold Medal
        2007 Veritas: Gold Medal
        International Wine and Spirit Competition 2007: Gold Best in Class
about the harvest: Vintage Description
The early growing season was characterised by cool conditions and good rainfall during
September, October and November although December was dry. In January the vineyards
looked fantastic and held a lot of promise for a superb vintage. The weather pattern changed
drastically in mid January when a heat wave cause hot to extremely hot days. This had a
significant influence on the tempo of ripening, the size and quality of the vintage. After
welcoming rain in February the nights were cool with south westerly winds and temperatures
were cool to normal during the day. The February and March rainfall was higher than average
and it had a noticeable effect on the late ripening varieties such as Cabernet Sauvignon. The
slow increase in sugar levels were ideal for optimal phenolic ripeness as hang time was
stretch to the limit.

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