Simonsig Cuvee Royale 2005

Delightful golden yellow colour with a very fine mousse forming on the surface. Upfront flavours of roasted almonds and ripe yellow apple occur on the nose. Extended maturation under ideal conditions allows the yeast to release warm biscuity flavours, adding fullness, elegance and complexity to the wine. This wine shows an excellent balance between the layers of citrus fruit deriving from Chardonnay and secondary flavours from slow maturation, all adding to an unique Blanc de Blancs with excellent
complexity and character.

The heart of Cap Classique lies with the gentle whole bunch pressing which yields only the purest and most delicate juice called the cuvée. For Cuvée Royale only the first most delicate pressing is used. The first fermentation is done in tank (66%) with the balance fermenting in seasoned French oak to add complexity to the Chardonnay. Blending takes place at the end of winter and it is only after many tastings that the final decision is made. Sugar and a special yeast is added before bottling and then the wine goes through a slow second fermentation in the bottle. The yeast performs the magic of transforming the sugar into billions of bubbles. Extended maturation on the yeast sediment over a 5 year period develops very delicate complex flavours in the wine.

After maturing in our cellars for more than 5 years the Cuvée Royale has now reached optimum maturity and can be enjoyed now. Careful cellaring will develop more  depth of flavour and complexity. 

Lively inspiring wines like the Cuvée Royale should be enjoyed with light delicate foods like fish, shellfish, crayfish, caviar or artichoke hearts. Fresh succulent oysters are compulsory. At the end of a meal Cuvée Royale will make an ideal partner for fresh desserts like fruit salad or sorbets. Or simply on its own just to celebrate a magic moment! Serve at 6 - 8°C. Do not over chill.