We thought we'd take a look into one of our favourite South African producers; Simonsig.
History
Founded in 1688 by French Huguenot Jacques Malan, the Malan family’s wine knowledge accumulated over many generations. The late Frans Malan, beloved patriarch of the Malan Family and one of the pioneers of the South African wine industry, was not only a craftsman of superior wines, but also introduced groundbreaking innovations including co-finding the Stellenbosch Wine Route and producing South Africa’s first Méthode Cap Classique, a bottle fermented sparkling wine made in the style of French champagne. Today, his legacy lives on through his sons, Francois and Johan, and grandson Francois-Jacques, the 2nd and 3rd Malan generations at Simonsig Estate.
Philosophy
At Simonsig, the Malan family values drive the Estate’s commitment to producing wines of internationally regarded excellence, expressing the unique and diverse terroir of the Stellenbosch region. We also believe that being a gift of nature made for the enjoyment of people, our wine offering should always be complemented by true Cape hospitality and efficient service.
People
The people at Simonsig truly are at the heart of everything and the producer makes sure that each employee is valued and has a chance to expand their skills. They even offer the De Hoop Day Care and Simonsig Aftercare Centre, a place for children to grown and learn under the guidance of some of the Simonsig team.
Simonsig Sauvignon Blanc Cocktail Recipe
Inspired by our Sunbird Sauvignon Blanc, this Simonsig Sauvignon Blanc cocktail with it’s hints of lemon and apple, is sure to be a hit in the warmer days to come!
INGREDIENTS
200ml Simonsig Sunbird Sauvignon Blanc
100ml softened, frozen apple juice or crushed Appletizer ice cubes
20ml sparkling water
1 tbsp lemongrass syrup
2-3 leaves of lemon verbena or 1/4 stalk of lemongrass cut lengthwise
Thin slice of lemon
Ice cubes
Thin slice of granny smith apple to garnish
METHOD
Add the lemon verbena (or lemongrass) to the lemongrass syrup in a glass and muddle. Add the wine, apple juice (or crushed appletizer ice cubes), ice cubes, lemon slice and stir. Top up with the sparkling water and garnish. Enjoy!
TIP
To make the lemongrass syrup, simply boil 250ml sugar and 250ml water together until the sugar has dissolved, and the liquid is clear. Remove from the heat and add lemongrass strips to the still hot liquid. Once cooled, strain and store in an airtight container in the fridge. Keeps for 2 – 4 weeks. Makes about 375ml.