Simonsig Sunbird Sauvignon Blanc 2016

2013
2013 Veritas Wine Awards - Bronze
2013 International Wine and Spirit Competition - Silver

2012
2012 Veritas Double Gold Medal
2012 FNB Top 10 Sauvignon Blanc Awards

2011
Best Value Awards 2013: 3 stars

2010
2012 Sauvignon Blanc Top 10 Winner
2011 Platter's Guide: 3½ stars
2011 Wine Magazine Best Value Awards: 3 stars
Wine Magazine Nov 2010 edition: 3 stars

2011
2012 John Platter Wine Guide: 3½ stars

2009
Wine Enthusiast March 2011 Issue: 86 points
2010 Platter's Guide: 3½ stars

2008
2009 Platter's Guide: 4 stars

2007
Wine of the Month Club Top 3 position - May 2007

2006
USA Wine Spectator 2007 - 88 rating

2005
Beverage Testing Institute's Chicago Value Challenge: 87 rating, Silver Medal "Top 50 Wines Under $15"

2004
USA Wine Spectator (April 2005) – 89 points – Smart Buy
Top 100 listed under $15

2003
Wine Magazine's Best Value Wine Guide 2004: 2 stars
USA Wine Spectator – 2004 – 84 points

1997
Veritas Gold Medal

ageing : 

Further development of flavours should take place in 12 to 24 months after the vintage, but the fruitiness is more pronounced early on.

Background
Simonsig first bottled a Sauvignon blanc in 1978, but it has only been in the last 10 years that the variety has started to reach its full potential. Meticulous attention to site and clonal selection as well as optimal canopy management in the vineyard consistently results in quality grapes packed with flavour. Terroir plays a significant role when it comes to the quality of Sauvignon blanc. Over the last few years new Sauvignon blanc plantings were made on the coolest site on the Estate. At an altitude of 250 - 280 meters the vineyards overlook False Bay a mere 20 km away to the South.

Style of Wine
Dry White Varietal Wine

Region

32% Darling
27% Durbanville
19% Stellenbosch
13% WalkerBay
9% Elim

Grapes are picked based on taste to keep track of flavour development in the vineyard. Grapes are picked during cool early mornings.

Grapes are handled reductively all the way through vinification. Limited skin contact is allowed on selected batches to maximise fruit without losing acidity. Gentle pressing and lower juice recovery gives rise to greater elegance. The juice is settled brilliantly clear and inoculated with a selected yeast strain. Fermentation temperatures are kept low at 11 - 12° C to ensure slow fermentation and enhance fruit intensity. After fermentation the wine is kept on the lees as long as possible (3 - 6 months) and stirred regularly to enhance mouth feel.