Simonsig - Merindol Syrah - 6 x 750ml Rich velvet red. Decadent layers of black forest chocolate cake topped with black cherries. Masculine perfume with a white pepper and cinnamon twist Features: - Tailored tannins capture the aromas of black fruit - With hints of liquorice Specifications: - Siz...show more
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Common questions about this product, answered.
How many bottles are in this Simonsig Merindol Syrah listing, and what size are they?
This is a full case of six standard 750ml bottles (6 x 750ml), which is 4.5 litres of wine in total. Every bottle is the same wine, a single cultivar (Syrah), so a case is convenient for laying a few bottles down to age while drinking others now, or sharing across several dinners. — PriceJive
What grape is Merindol, and where is it from?
Merindol is Simonsig's single-vineyard Syrah (Syrah and Shiraz are the same grape) and is 100% Syrah, made from the French Shiraz clone SH 99 planted in 1996 on deep red Hutton soil of weathered-granite origin. It carries Wine of Origin Stellenbosch from the Simonsig estate. The 'Merindol' name comes from the southern French village the Huguenot Malan family originally came from. — PriceJive
Is this a dry red, and what is the alcohol level?
Yes, it is a dry red wine. On the estate's 2020 vintage tasting note the residual sugar is just 2.3 g/l (well within dry territory) and the alcohol is 14.23% by volume (shown as 14% on RSA/EU labels), which is typical for a ripe, full-bodied Stellenbosch Syrah. Figures vary slightly by vintage, so check the label on the bottle you receive. Serve around 15-18 degrees C; decanting an hour ahead helps it open up. — PriceJive
Can I cellar this, or should I drink it now? And what food does it suit?
It can be cellared. For the 2020 vintage the estate states it is built to evolve with greater complexity and depth over 8 to 10 years of careful cellaring, so it rewards both near-term and longer-term keeping. As a full-bodied dry Syrah it pairs naturally with red meat, lamb (the estate suggests Karoo lamb shank), game and venison, grilled or braaied dishes, and hard aged cheeses. If drinking young, decanting for about an hour helps soften the tannins and open the aromatics. — PriceJive