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SIMONSVLEI

SIMONSVLEI. SIMONSVLEI. Hercules Paragon (HP) Small 300lt barrels, MCC. New Generation Wines Look & feel + hand selected vineyards. Premier Selection (PS) Wooded reds (Rossouw Blends). Lifestyle (LS) Un-wooded red cultivars Ecco Glass favoured for wine by the glass. Simonsrood/Blanc

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SIMONSVLEI

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  1. SIMONSVLEI

  2. SIMONSVLEI Hercules Paragon (HP) Small 300lt barrels, MCC New Generation Wines Look & feel + hand selected vineyards Premier Selection (PS) Wooded reds (Rossouw Blends) Lifestyle (LS) Un-wooded red cultivars Ecco Glass favoured for wine by the glass Simonsrood/Blanc Typical wine by the glass

  3. SIMONSVLEI SIMONSVLEI PARAGON USP (UNIQUE SELLING POINT) Reds (Shiraz, Shiraz/Cab & SMCV are Fermented on skins for 7 – 12 days after which the skins are pressed and the wine inoculated with malolactic bacteria to initiate a secondary fermentation. The malolactic fermentation takes place in small bariques. On completion the wines are racked and aged for 12 - 18 months in French and American bariques. Wine is given only one coarse filtration prior to bottling.

  4. SIMONSVLEI TOFFEE CHUNK (TOFFEE STYLE SYRAH) USP (UNIQUE SELLING POINT) Fermented on skins and for 10 days after which the skins are pressed and the wine is inoculated with malolactic bacteria to initiate melolactic fermentation. This process takes place on a special combination of oak staves. On completion of malolactic fermentation the wine is further matured. Thereafter the wine is filtered and stabilized prior to bottling. 100% Syrah Diam Cork

  5. SIMONSVLEI JA-MOCHA (COFFEE STYLE PINOTAGE) USP (UNIQUE SELLING POINT) Fermented on skins and French oak staves for 7 - 12 days after which the skins are pressed and the wine is inoculated with malolactic bacteria to initiate melolactic fermentation. On completion of malolactic fermentation the wine is matured on French oak for 3 - 4 months. Thereafter the wine is filtered and stabilized prior to bottling. Diam Cork

  6. SIMONSVLEI SOUTH ATLANTIC USP - REDS Tank fermented on the skins for two weeks, whereafter it is pressed and goes into small new French Oak barrels, for malolactic fermentation. Shiraz : 100% Shiraz/Cabernet : 60% & 40% Diam Cork

  7. SIMONSVLEI SOUTH ATLANTIC USP - WHITES The grapes are harvested early morning , crushed and left on the skins for 24 hours. The free run juice is then pumped into settling tanks, where after tank fermentation occurs. Sauvignon Blanc : 100% Early morning harvested grapes are crushed and left in the separators for a 12 hour skin contact period. Pressed juice then goes into settling tanks for 48 hours, whereafter barrel fermentation takes place. Chardonnay : 100%

  8. SIMONSVLEI PREMIER SELECTION AFPOETS! USP - REDS Fermented on skins for 7-12 days, after which the skins are pressed and the wine is inoculated with malolactic bacteria to initiate a secondary fermentation. On completion of malolactic fermentation, the wines are matured in French oak for 6 – 9 months. Thereafter the wine is filtered and stabilized prior to bottling. 100% Cultivars USP - WHITES Fermentation in stainless steel tanks at 12 – 14°C for 5 to 10 days. Destalked, fermented, filtered, cold stabilized and Kieselghur filtrated. No maturation or wood treatment except for Chardonnay that receives wood.

  9. SIMONSVLEI PREMIER SELECTION ROSSOUW BLENDS USP (UNIQUE SELLING POINT) The Rossouw family have been making wine at Simonsvlei for generations, the family also inspired winemaking in the Simonsvlei area since 1945. We honour them through these unique blends. Their spirit is still tangible in the Cellar today.

  10. SIMONSVLEI LIFESTYLE / SIMONS USP - REDS Fermented on skins, in stainless steel tanks @ 22 – 26°C for 7 – 12 days. Pressed, racked.  Malolactic fermentation in stainless steel tanks. Fining with gelatine/egg white, Kieselghur filtration. No wood treatment. 100% Cultivars  USP - WHITES Grapes are crushed and destalked. Fermentation in stainless steel tanks @ 12 – 14°C for 5 to 10 days. On completion to bottling of fermentation the wines are racked, stabilized and filtered prior to bottling. 100% Cultivars

  11. SIMONSVLEI ECO FRIENDLY GLASS (PET) USP – CABERNET SAUVIGNON Fermented on skins, in stainless steel tanks @ 22 – 26°C for 7 – 12 days. Pressed and racked. Malolactic fermentation in stainless steel tanks. Fining with gelatine/egg white. Kieselghur filtration. No wood treatment. Cabernet Sauvignon - 100% USP – CHENIN BLANC Grapes are crushed and destalked. Fermentation in stainless steel tanks @ 12 – 14°C for 5 to 10 days.  On completion of fermentation the wines are racked, stabilized and filtered prior to bottling. Chenin Blanc - 100%

  12. SIMONSVLEI IN THE MEDIA

  13. SIMONSVLEI

  14. SIMONSVLEI MAKING A SPLASH ABOUT SOUTH ATLANTIC

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