MÉTHODE CAP CLASSIQUE. Sparkling wine the traditional way. ‘Champagne’ from the Cape… It all started at Simonsig in Koelenhof, Stellenbosch – 50 years ago this year. Made from Chenin Blanc back in the day, nowadays primarily from Chardonnay and Pinot Noir, some Pinot Meunier. Frans Malan’s Kaapse Vonkel was the first of its kind, a dry, bottle-fermented marvel at a time when sweet, carbonated fizz was all the rage – a Brut that still ranks among South Africa’s best MCCs. Half a century later and the estate’s bubbly portfolio has Cuvée Royale at the helm: Blanc de Blancs, all Chardonnay in a Brut style, only produced from exceptional harvests and consistently one of the Top 10 in its class – although Frans’s sons Johan (head of winemaking) and Francois (viticulturist and marketing man) would argue that it’s THE finest in the country!

Cap Classique has come a long way since 1971. Simonsig paved the way for several other pioneers, and during the past 20 years the category has boomed both in terms of volume and the number of participating wineries, of which there are now some 200 including 27 in the SA Wine Classification. Local sales as well as exports have been good despite established markets for Champagne (French), Prosecco (Italian) and Cava (Spanish), not to mention the growing volume of sparkling wine made traditional-like in England.

In 2020, Cuvée Royale had the Winemag judges smiling, Kaapse Vonkel won another double at the Veritas Awards and the new Satin Nectar Rosé, an off-dry/medium-sweet version of Kaapse Vonkel, impressed at the Rosé Rocks competition – salmon-pink in colour, and sold in eye-catching packaging with a floral theme.

Contemplating the future of Simonsig Cap Classique, Johan Malan says that Chardonnay will play an even greater role in Kaapse Vonkel and the wine will be matured on the lees (spent yeast) for longer, eventually up to three years. “We are also looking at the possibilities that other cultivars such as Pinot Blanc offer.” Who knows… Perhaps the estate’s new clay amphoras will play a role down the line, too.

SIMONSIG CUVÉE ROYALE BLANC DE BLANCS 2017
WO Stellenbosch. Chardonnay Cap Classique. Gentle whole-bunch pressing of the grapes. Primary fermentation in stainless-steel tanks. No malolactic fermentation. Second fermentation in bottle and wine aged on the lees (spent yeast) for at least three years.
Alc 12.3 | RS 3.2 | TA 6.4 | pH 3.2
Winemakers’ Tasting Notes: Light straw colour and fine mousse. Refreshing aromas of lemon and lime flowers, complemented by layers of stone fruits, apples and freshly baked bread. Palate offers additional minerality and yeasty complexity. Extraordinary length. Enjoyable on release but will benefit from further ageing for several more years. Serve at 6° to 8° C.
Food Pairing Suggestions: light, delicate dishes including fish, shellfish (especially oysters), crayfish, caviar, artichoke hearts and desserts such as fruit salad and sorbet.
R375pb ex-cellar.

SIMONSIG KAAPSE VONKEL BRUT 2019
WO Western Cape. Cap Classique from hand-picked grapes: Chardonnay (50%), Pinot Noir (49%) and Pinot Meunier (1%) sourced from Darling, Elgin, Firgrove (Somerset West) and Robertson. Gentle whole-bunch pressing. Initial fermentdation in stainless-steel tanks, a portion of the Chardonnay in used French oak barrels. Second fermentation in bottle. No malolactic fermentation. Extensive time on the yeast sediment.
Alc 12.2 | RS 4.1 | TA 7.7 | pH 3.1
Winemakers’ Tasting Notes: Light golden hue and fine, persistent mousse. On the nose, fresh apple, white peach and citrus blossom. On the palate, lemon, stone fruits and raspberry, with a hint of yeasty complexity. Extraordinary length. Ready to drink on release and will gain in richness and complexity for another four to six years. Serve at 6° to 8° C.
Food Pairing Suggestions: with scrambled egg in the morning, bobotie at lunch, mussels at dinner or with cake for dessert – not to mention oysters and pâtés.
R175pb ex-cellar.

SIMONSIG KAAPSE VONKEL SATIN NECTAR 2019
WO Western Cape. Demi Sec Cap Classique. Hand-picked grapes: Chardonnay (79%) and Pinot Noir (21%). Gentle whole-bunch pressing. Fermented in stainless-steel tank (no malolactic), followed by second ferment in bottle where it is aged on the lees (spent yeast) for 15 months. During disgorgement (removal of yeast sediment), a larger volume of dosage is added to increase sweetness.
Alc 11.6 | RS 33.4 | TA 6.6 | pH 3.2
Winemakers’ Tasting Notes: Light golden hue with fine mousse. On the nose, fresh apples and pears, complemented by array of summer fruits. Flavours of apples and sweet apricots coat the palate, with hints of nuts and toasted biscuits adding complexity. Rich. Ready to drink upon release. Serve at 6° to 8° C.
Food Pairing Suggestions: full-cream cheeses such as Camembert and Brie, or blue cheese, and with fruity desserts or hazelnut praline.
R175pb ex-cellar.

Johan Malan, head of winemaking at Simonsig