Simonsig Wine Estate
Mr Borio's Shiraz 2022 - Simonsig
Mr Borio's Shiraz 2022 - Simonsig
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Mr Borio's Shiraz - Simonsig
IN BRIEF
📍 Stellenbosch · 100% Shiraz
From a single vineyard
12 months in French oak
Why we like it
Mr Borio's Shiraz pays homage to Giuseppe "Mr Borio" Borio, the Piedmontese who helped found the Simonsig winery in 1968 together with the Malan family. It is an elegant and contemporary Syrah, combining fruit intensity, freshness, and a refined tannic texture.
Wine profile
The bouquet opens with intense aromas of blackberry, raspberry, plum, and violet, accompanied by light spicy nuances. On the palate, it is harmonious and juicy, with ripe fruit, silky tannins, and a pleasant freshness that provides balance. The finish is long, soft, and elegant.
Simonsig's signature
The grapes come from a single vineyard in Stellenbosch and are hand-harvested. Part of the fermentation takes place with whole clusters, while a small portion of the Syrah is obtained through carbonic maceration, a technique that enhances the fruity and floral character of the wine. The 12-month aging in French barriques completes the profile with elegance, without overpowering the expressiveness of the grape variety.
Food pairing
Perfect with gourmet burgers, grilled ribs, lamb, game, gourmet pizza, and mushroom-based dishes.
Serving
Serve at 15-18°C. Decanting for about 30 minutes is recommended.
Do you like this style?
Discover other South African Syrahs selected by Cape Best and other wines from Simonsig Wine Estate.
Technical sheet
Cork: cork
Alcohol: 13.5%
Residual sugars: 2.3 g/l
Total acidity: 6.1 g/l
pH: 3.35
Origin
Origin
Wine of Origin Stellenbosch, South Africa.
In the vineyard
In the vineyard
The grapes come from a single vineyard in Stellenbosch. The 2021 vintage was characterized by a rainy winter, a cool spring, and slow ripening favored by mild temperatures, conditions that resulted in small bunches, rich in aromas and perfectly balanced.
In the cellar
In the cellar
The grapes are harvested manually and undergo two days of cold maceration before fermentation. Up to 22% of the clusters are whole-bunch fermented to increase complexity and aromatic finesse, while a small portion of the wine is produced via carbonic maceration, which adds further vibrancy to the fruit. After malolactic fermentation in stainless steel and barriques, the wine ages for 12 months in French oak barrels of various passages, preserving balance and elegance.
Awards
Awards
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