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Cabernet Sauvignon 82%, Merlot 13%, Petit Verdot 2%, Cabernet Franc 2%, Malbec 1%

Tiara 2018 - Simonsig

Tiara 2018 - Simonsig

€22,10
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The first Tiara was produced by Simonsig in 1990, and after its nomination for Best Wine of the Year in 1992 by The Wine of the Month Club, it has always been a South African benchmark wine.

Vegan wine.

Simonsig's Tiara is a red blend with a dark crimson color. On the nose, it presents explosive aromas of dark berry fruit. Then come hints of blackberry and black cherry, which intertwine elegantly, and sweet spices that lend warmth and sophistication to this wonderfully complex red wine.

On the palate, silky tannins caress the taste buds, carrying the essence of the aromas in perfect harmony. Red and black fruit flavors come to life thanks to excellently balanced acidity.

Simonsig's Tiara is a South African red wine of fabulous elegance.

Food pairings: Simonsig's Tiara is an excellent wine to accompany braised meat, beef or fine dining first courses.

Expected Evolution: Tiara will be at its best within 12 years of bottling.

Alcohol content: 14.5%

Cap: cork

Origin

Wine of Origin South Africa, Stellenbosch.

In the vineyard

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.

In the cellar

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.

Awards

Michelangelo: Gold;
Tim Atkin: 93;
Diners Platter: 94 (4,5/5 stars).

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