Simonsig Mr Borio’s Shiraz 2016, try it with Ina Paarman’s Twice Cooked Sticky Ribs…

Simonsig Mr Borio’s Shiraz 2016, try it with Ina Paarman’s Twice Cooked Sticky Ribs…

Simonsig Mr Borio’s Shiraz 2016

I think we had better clear up the story about Mr Borio. Alessandro Borio was an Italian Prisoner of War sent to South Africa during the Second World War. And like many of these gentlemen, he had a talent – plastering. He liked working with ‘cemento’. He was one of the prisoners who stayed on here, there were many, and made major contributions to the adopted country. Alessandro’s speciality was building cement fermenting tanks. He built on Simonsig Wine Estate and also other wine estates as the farmers sent him round to their friends. The Simonsig Mr Borio’s Shiraz 2016 is named in honour of him and the work he did on the Estate.

Shiraz grapes ripening on the vine

The grapes for the Simonsig Mr Borio’s Shiraz 2016 came from vineyards that were newly planted in 1993 in order to provide the winery with the best possible quality grapes from virus treated clones. These new clones ripen earlier with high sugar levels, concentrated fruit and brilliant colour. A dry year preceded the harvest, which produced a slight increase in tons over the previous vintage. Notes from the Estate tell us that “Grapes are picked based on taste to keep track of flavour development in the vineyard. Grapes are picked during cool early mornings and are handled reductively all the way through vinification. Limited skin contact is allowed on selected batches to maximise fruit without losing acidity. Gentle pressing and lower juice recovery give rise to greater elegance. The juice is settled brilliantly clear and inoculated with a selected yeast strain. Fermentation temperatures are kept low at 11-12 °C to ensure slow fermentation and enhance fruit intensity. After fermentation the wine is kept on the lees as long as possible (3-6 months) and stirred regularly to enhance mouth feel. 15 months oaking. 84% French Oak, 16% American White Oak. 15% Second Fill,40% Third Fill and 45% Other.” The wine was then prepared for bottling.

Alessandro Borio, I just love the angle of his hat

From a Burgundy shaped bottle, closed with natural cork. The label is classical Simonsig, simple, elegant and telling the story. In the glass, the wine is an opaque bloodplum red which pales out to ruby at the edges. In the aromas, floral notes precede the black fruit, ripe sappy plums, Morello cherries and roadside brambles. The fruit is generous, as is the supporting oak with its concomitant vanilla and spices. There is a long and gently waning aftertaste into which the fruit, acidity, oak and an undertow of tobacco leaf. Cool cellaring for anything from 3 to 5 years will reward you in future.

Ina Paarman’s Twice Cooked Sticky Ribs

The Simonsig Mr Borio’s Shiraz 2016 is a wine made for food. Chill it slightly before service. It is happy with spicy foods, chorizo or a well flavoured piece of boerewors off the braai. Pork Ribs slathered in a barbeque sauce and eaten with your fingers are a good choice. Ina Paarman’s Twice Cooked Sticky Ribs are the perfect choice. Click HEREfor her recipe.

Ina Paarman & her son Graham, who produces her wonderful products

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