Michele d'Or from the Fort Simon Wine Estate

“Our success in winemaking rests upon our solid foundation in cultivating grapes”
Fort Simon, established in 1997 in commemoration of the hard work & passion invested in the estate by Dr. Simon Uys. The maiden vintages were produced in 1998 and consisted of two cultivars, Sauvignon Blanc and a Merlot/Pinotage blend, the latter earning the estate’s first Veritas Double Gold Medal. The cellar is housed in a fort overlooking vineyards, designed and built in 1997 by Renier Uys, the youngest son of Dr.Uys. The cellar’s building style was inspired by the German outpost architecture of Namibia, resembling a fort complete with towers, merlons, and arrow slits. The cellar can produce 900 tons of wine per annum.

“In our production process, we make use of stainless steel tanks to produce our unwooded white wines. French or American oak barrels are used for wooded white and most red varietals. Our wines and grapes are crafted in the ‘new-world style’ to produce bold and luscious wines, abundant with delicate fruit aromas. Our success in winemaking also rests upon our solid foundation in cultivating grapes with a hands-on approach and respecting the environment by putting as much back in as we take out.”

Winemaker Dirk Tredoux has an extensive history of winemaking and has worked at esteemed wine estates during the course of his careers such as Asara, Jordan, Vrede en Lust, Armani, D’Aria and Morgenhof. During his experience working at the above-mentioned wine estates, Dirk was involved in producing numerous award-winning wines. His attention to detail will ensure that the Fort Simon wines retain their consistency and reach new heights. Dirk’s interest in winemaking started as a child growing up in the Winelands. His passion for wine evolved while he was living abroad in Europe and California. After moving back to South Africa, he completed his studies in winemaking at Elsenburg. He believes that the quality of each wine stems from the quality of the grapes and, therefore, works closely in a team with viticulture, to start shaping the desired wine in the vineyards. Dirk believes in attention to detail in bringing out the best characteristics of the current vintage and improving on previous years.

MICHELE D’OR  ~ MERLOT 2017
This wine consists of only one cultivar, Merlot. The grapes were handpicked and grapes were selected out of our best block of Cabernet Sauvignon. The grapes came in at 24 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 12 days at a temperature of 25-26C. In this 12 day period regular (4 times per day) pump overs were exercised. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 18 days. The wine matured in 100% French oak barrels for a period of 12 months. After maturation, the wine was prepared for bottling.

CELLAR MASTER COMMENT
Expressive black fruit aromas of plum, raspberry and cherry with a light hint of spice. The wine is softly textured and velvety throughout on the palate with an intense fruit finish. Maturation potential: 5-10 years.

CHARACTER
Flavours of raspberry and cherry. Enjoy with red meat dishes and poultry. Best enjoyed at 18 degrees Celsius.

MICHELE D’OR ~ MERLOT / CABERNET SAUVIGNON 2017
THE WINEMAKING
Merlot, Cabernet Sauvignon Michele d’Or
This blend consists of 2 cultivars, Merlot, Cabernet Sauvignon. All grapes were handpicked. The grapes came in at 24 – 26 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 25 days at a temperature of 24-27 Celsius. In this 25 day period regular (4 times per day) pump overs were exercised on each tank. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 21 days. The wine matured in 100% French oak barrels for a period of 12 months. After maturation, these cultivars were blended and prepared for bottling.

CELLAR MASTER COMMENT
Deep garnet in colour with flavours of prunes, plums and a hint of cedar wood. On the palate, the wine is medium bodied with soft juicy tannins leading to a fruit driven aftertaste. Maturation potential: 3-5 years.

CHARACTER
Flavours of prunes and plums. Enjoy with red meat and poultry dishes. Best enjoyed at 18 degrees Celsius.

MICHELE D’OR  ~ SHIRAZ 2017
This wine consists of only one cultivar, Shiraz. The grapes were handpicked. The grapes came in at 25 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 15 days at a temperature of 25-26C. In this 15 day period regular (4 times per day) pump overs were exercised. The juice was pressed when the fermentation finished witch paved the road for Malolactic fermentation to start and finish in 25 days. The wine matured in 100% French oak barrels for a period of 12 months. After maturation, the wine was prepared for bottling.

CELLAR MASTER COMMENT
Deep ripe fruits, blackberries and plums, accompanied with violets and white pepper. The palate is rich and juicy with well-balanced fine tannins for a lingering finish. Maturation potential: 5-10 years.

CHARACTER
Flavours of blackberries and violets. Enjoy with succulent steak. Best enjoyed at 18 degrees Celsius.

Michele d’Or  ~ SAUVIGNON BLANC 2018
This wine consists of only one cultivar, Sauvignon Blanc. The grapes were handpicked and grapes were selected out of our best block of Sauvignon Blanc. The grapes came in at 23 Balling, were destemmed and pressed. The juice was inoculated with a yeast strain and fermentation took place for a period of 18 days at a temperature of 14 Celsius. After fermentation, the wine was kept on its lees for a period of 5 months before it was prepared for bottling.

CELLAR MASTER COMMENT
This wine displays characteristics that you will find in a typical Stellenbosch Sauvignon Blanc. Aromas of peach, pineapple, grapefruit and green melon dominate the nose and follow through to the pallet with crisp citrus and tropical fruits.

CHARACTER
Flavours of peach and pineapple skin. Enjoy with seafood dishes, Asian food, poultry dishes, and fresh salads. Best enjoyed at 10 – 16 degrees Celsius.

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