Simonsig Cabernet Sauvignon Shiraz 75cl

A juicy South African red that makes weeknight dinner feel like you actually planned ahead. Simonsig Cabernet Sauvignon Shiraz brings Cabernet’s dark fruit and structure together with Shiraz’s spice and plushness, all from Stellenbosch, one of South Africa’s most-loved wine regions. It’s dry, medium to full-bodied, and easy to enjoy without being boring. Nice trick.

• Appearance: Deep ruby red, clear and inviting in the glass.
• Nose: Blackcurrant and ripe plum up front, with a little cracked pepper, dark cherry, and a gentle savoury edge behind it.
• Palate: Cabernet brings the cassis and firmer backbone, while Shiraz rounds things out with juicy berry fruit and warm spice. The tannins have grip without getting bossy, and the acidity keeps each sip lively rather than heavy.
• Body: Medium to full-bodied, with enough weight for dinner but not so much that it needs a special occasion.
• Finish: Dark fruit lingers with peppery spice and a touch of earthy depth, making it feel more layered than your average grab-and-go red.
• Food pairings: Try it with lamb chops, beef burgers with caramelised onions, smoky braai-style sausages, or mushroom ragù over pasta.

If you usually reach for Shiraz because you like ripe fruit and spice, this is a smart next step. The Cabernet Sauvignon adds a bit more shape and seriousness, without turning the wine into homework. If you’re more of a Cabernet drinker, the Shiraz softens the edges and brings a rounder, friendlier feel.

This is the bottle to open when dinner has flavour. Grilled meat, roasted vegetables, tomato-based stews, peppery sauces, and anything with a bit of char will all get along nicely here. It also works for a couch night with a very serious cheese toastie, and yes, that counts as pairing.

What makes this blend fun is the balance. Cabernet Sauvignon can be all structure and black fruit, while Shiraz can lean plush, spicy, and generous. Put them together and you get a red that feels layered, but still totally unfussy. No swirling ritual required, though you absolutely can if you’re feeling dramatic.

Serve it slightly cool rather than warm, especially in the UAE. Give it a few minutes in the fridge before pouring and the fruit stays fresher, the spice pops a little more, and the tannins feel cleaner. Tiny move. Big payoff.

Fun Fact: Simonsig is a family-owned Stellenbosch estate with serious history, and it’s widely credited with producing South Africa’s first Méthode Cap Classique sparkling wine, Kaapse Vonkel, back in 1971.