# Labyrinth Cabernet Sauvignon (2018)

- **Producer:** Simonsig Estate
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 14.1%
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, blackcurrant, black cherry, red plum, cloves, chocolate, butter, vanilla, cedar, leather, tobacco, earth

## About this wine

The Simonsig Labyrinth Cabernet Sauvignon originates from Stellenbosch, South Africa. The wine's namesake vineyard is uniquely designed in a labyrinth shape, intended for contemplation. Simonsig Estate boasts a rich history of innovation in South African winemaking, being the first to produce Méthode Cap Classique and a co-founder of the Stellenbosch Wine Route. The 2018 vintage was particularly notable due to a severe drought, which led to smaller berries and a concentrated fruit profile. The estate is an independent, family-owned operation managed by the third generation of the Malan family.

## Interesting facts

- The vineyard is shaped like a labyrinth for reflection.
- Simonsig pioneered South Africa's first sparkling wine.
- The 2018 vintage faced extreme drought conditions.
- The estate is family-owned across three generations.

## Food pairing

The full body and firm tannins of this Cabernet Sauvignon are well-suited to rich, protein-heavy dishes. The wine's structure can cut through the richness of meats, while its fruit notes can complement savory and earthy flavors. Deeper, darker meat preparations often harmonize with the wine's intensity.

## Wine making process

The Simonsig Labyrinth Cabernet Sauvignon undergoes a winemaking process that begins with a two-day cold soak before inoculation. Fermentation is managed with 2-4 daily pump-overs, with the wine remaining on skins for 9-17 days before pressing. Malolactic fermentation takes place in barrels. The wine is then aged for 12 months in French oak barrels, with a mix of first, second, third, and older fills. The 2018 vintage's harvest occurred in March, influenced by drought conditions that promoted smaller, more concentrated berries.