# Simonsig Cuvée Royale Blanc de Blancs (2023)

- **Producer:** Simonsig Estate
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–10 °C
- **Aromas & flavours:** peach, apple, lemon, blossom, orange, brioche, toast, biscuit

## About this wine

Simonsig Estate is a historic family-owned winery in Stellenbosch, South Africa. Producer patriarch Frans Malan was a key pioneer in South African winemaking, crafting the nation's first traditional method sparkling wine in 1971. Following a study tour to Champagne in 1990, cellarmaster Johan Malan created this flagship prestige Blanc de Blancs from 100% Chardonnay, launching its debut vintage in 1992. Today, the estate continues under third-generation family leadership, showcasing the unique limestone and shale terroirs of Stellenbosch.

## Interesting facts

- Simonsig founder Frans Malan produced South Africa's very first traditional method sparkling wine in 1971.
- This flagship prestige cuvée spends at least 3 full years aging on its lees before disgorgement.
- Malolactic fermentation is intentionally prevented to maintain the wine's vibrant natural acidity.

## Food pairing

The wine's bright acidity and persistent fine mousse cut through rich, butter-based sauces and salty seafood while complementing savory umami dishes like truffles and aged cheeses without overpowering delicate proteins.

## Wine making process

Crafted exclusively from whole-bunch pressed Chardonnay to capture only the pure first-press juice (tête de cuvée). Primary fermentation takes place in temperature-controlled stainless steel tanks to highlight pure varietal expression. Malolactic fermentation is strictly avoided to preserve peak natural acidity. The wine undergoes secondary fermentation in the bottle following the traditional Méthode Cap Classique protocol, followed by a minimum of 36 months aging on fine lees prior to disgorgement.