Tiara 2018 - Simonsig

Wine of Origin South Africa, Stellenbosch.

2018 was an extremely hot and dry year in South Africa, with below-average rainfall and cold days during the previous winter. During ripening, nighttime temperatures were cooler than normal, resulting in good acid and flavor development. A challenging vintage that produced solid, concentrated wines thanks to the skill of the Simonsig Wine Estate team.
Grapes were harvested at optimal ripeness and meticulously sorted in the vineyard.

After destemming, the grapes are transferred to tanks and subjected to a two-day cold soak before inoculation. Daily pump-overs were carried out, between 2 and 4 per day, adjusted according to the rate of fermentation. Both Cabernet Sauvignon and Merlot spent a total of 14 to 18 days on the skins before pressing.
Cabernet Franc and Malbec underwent fermentation in open fermenters, using a combination of punching down and pumping over during the respective 14 and 18 days of fermentation.
Malolactic fermentation took place in barrels. Blending took place after eight months of aging, followed by another 10 months in barriques before bottling. Three racking before the bottling stage.
Maturation in French oak barrels for 20 months: 54% in new barrels, 38% second use, 8% third use.

Michelangelo: Gold;
Tim Atkin: 94/100;
Diner's Platter: 4,5/5 stars;
IWSC: Silver;
Veritas: Duble Gold.