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Cape Winemakers Guild

An exciting new vineyard between the tiny hamlet of Malagas and Cape Infanta, at the mouth of the Breede River – called Sijnn by the original Khoisan inhabitants. Perched on a plateau of slate and rolled stones, about 15km from the southern oceans of Africa. The wines are currently made by the De Trafford team in Stellenbosch, but a winery has been built at the vineyard in time for the 2015 harvest.
CWG_2011

SIJNN /AWA 2014


tasting-notes

SYRAH 62% / MOURVEDRE 38%

VINEYARD

The complex stony soils, together with a warm dry climate (350mm) moderated by constant sea breezes provides an ideal terroir to produce something unique. All vines are grown as bush vines due to the exceptional low yield and vigour from the 10 year old vines. Yield: 4tons/ha (29hl/ha).

VINTAGE

An interesting growing season with substantial rain (110mm) in November, which increased berry size and growth. Usually a problem, but in the poor soils and otherwise dry, windy conditions of Malgas, not such a bad thing. We needed to be a little more vigilant with fungal sprays immediately after the rain, but otherwise no real problems. Practically no irrigation needed in 2014, as we had a further 60mm rain mid- January, during veraison – an ideal time. Harvest conditions were excellent with no further rain and mild conditions with only one day in February over 30°C. Our biggest crop yet – though still averaging less than 4 tons/ha! A well balanced charming vintage. Although not the big structured vintage ideally suited for an Auction wine, some of the Syrah and Mourvedre was particularly good.

PRODUCTION

Handpicked and carefully sorted in 14 kg flat trays in the cool mornings, to avoid any damaging and transported back to Stellenbosch. Spontaneous natural yeast fermentation followed sorting, crushing and destemming. Time on skins was 9 days, with skins punched down 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. Time in barrel was 20 months. After the first 9 months we made a selection of one new French oak Syrah from a block of pure schist soil, an old barrel of Syrah from a block of deep rolled stone soil, together with a third barrel of the best Mourvedre, also in old oak. Blended into an old 700L barrel together with a little additional Mourvedre. Racked to an old 400L barrel for the last few months maturation. Bottled by hand, unfined and unfiltered.
Bottling Date: 19/11/2015 Total Production: 76 x 6 x 750ml; 10 x 3 x 1,5L

ANALYSIS

Alc. 14,19% SG 1,8g/ℓ TA 5,6 g/ℓ pH 3,65 VA 0,74 g/ℓ SO₂ Free 15mg/ℓ & Total 55mg/ℓ


SIJNN !URI 2014


tasting-notes

VIOGNIER 55%; CHENIN BLANC 35%; ROUSSANNE 10%

VINEYARD

The complex stony soils, together with a warm dry climate (350mm) moderated by constant sea breezes provides an ideal terroir to produce something unique. All vines are grown as bush vines due to the exceptional low yield and vigour from the 9 year old vines. Yield: 3 tons /ha (15hl/ha) Viognier & Roussanne. 5 ton/ha (25 hℓ/ha) Chenin Blanc.

VINTAGE

An interesting growing season with substantial rain (110mm) in November, which increased berry size and growth. Usually a problem, but in the poor soils and otherwise dry, windy conditions of Malgas, not such a bad thing. We needed to be a little more vigilant with fungal sprays immediately after the rain, but otherwise no real problems. Practically no irrigation needed in 2014, as we had a further 60mm rain mid- January, during veraison – an ideal time. Harvest conditions were excellent with no further rain and mild conditions with only one day in February over 30°C. Our biggest crop yet – though still averaging less than 4 tons/ha! A charming, earlier drinking vintage.

PRODUCTION

Handpicked and carefully sorted in 14 kg flat trays in the cool mornings, to avoid any damaging and transported back to Stellenbosch. Further sorting in Stellenbosch and gentle crushing and 2 hrs cold soak before pressing in traditional basket press. The Viognier is pressed as quickly as possible and very lightly so as to avoid excessive phenolics. Barrel fermented in 400L French oak barrels, 50% new for 10 months. Lightly fined with bentonite (natural clay) and bottled by hand unfiltered. Bottling date: 15/1/15 Production: 47 x 6 x 750mℓ

TASTING NOTES

Attractive yellow colour. Rich floral and apricot nose with hints of flint and spicy oak. Rich and lowish acid palate, though lively textured, full, complex dry white. Drink 2015 to 2018.
Excellent with lightly spicy fish, noodles, seafood and poultry.

ANALYSIS

Alc. 14,56% SG 1,5g/ℓ TA 4,7 g/ℓ pH 3,81 SO₂ Free 26mg/ℓ & Total 99mg/ℓ
 


SIJNN CWG SYRAH 2011


tasting-notes

“And then wine #33 – a 2011 vintage Syrah called Sijnn, was served. Made by Mr. Nice Guy David Trafford, the whole point of the CWG was made in one glass.” Neil -Pendock 23 August 2013.

Tanzer 91 (+) & Wine Spectator 91

VINEYARD

Our Malgas vineyard has complex, stony soils, together with a warm dry climate (350mm) moderated by constant sea breezes providing an ideal terroir to produce something exceptional and unique.
This Auction wine was a particular selection from a particularly low yielding section of 6 year old bush vines on pure shale and slate ‘soil’. Approx. 90% stone, 10% soil. Our soil scientist at the time of planting, the late Paul Feyt, advised us not to plant in this section of the vineyard, as the soil was too poor – a challenge we couldn’t resist!
Yield: 2 ton/ha (12 hℓ/ha)

 

VINTAGE CONDITIONS

Typical dry windy conditions meant tiny yields and moderate growth. Jan/Feb average max. 26°C, but very few days over 30°C. Usually the max. temp. is reached before midday and it is a little cooler in the afternoon due to the strong sea breezes. Vines irrigated before growing season and again at veraison to assist the critical ripening process, otherwise the vines are left to fend for themselves.
Harvest Date: 10 / 02 /11 @ 23°B

 

PRODUCTION

Spontaneous natural yeast fermentation followed sorting, crushing and destemming. Time on skins was 9 days, with skins punched down 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. Three old (neutral) 225L barrels were selected after 9 months and blended and further matured in an old 700L barrel for a total 22 months.
Bottled by hand, unfined and unfiltered. Bottling Date: 26/11/2012
Total Production: 126 x 6 x 750mℓ; 20 x 3 x 1,5L

 

TASTING NOTES

Attractive deep red, youthful colour. Dense, red berry and dark cherry fruit with damp slate, salty rhenosterbos and subtle white pepper nose. A long, dry, complex gutsy palate with many years ahead – 4 to 5 years at least.

 

ANALYSIS

Alc 13.71% Sugar 1.7g/ℓ TA 5.3g/ℓ pH 3.64 VA 0.68 SO2 19free & 63total ppm

 


SIJNN TOURIGA NACIONAL 2009

VINEYARD

The complex stony soils, together with a warm dry climate (350mm) moderated by constant sea breezes provides an ideal terroir to produce something unique. The soils are typically 85% stone, with about 600mm deep round, pudding stones on the surface with schist in the subsoil, however most of the Touriga is planted on pure schist. All vines are grown as bush vines due to the exceptional low yield and vigour, from the 4 & 5 year old vines. Yield: 2 ton/ha (12 hℓ/ha)

 

VINTAGE CONDITIONS

Typical dry windy conditions meant tiny yields and moderate growth. Jan/Feb average max. 26°C, but very few days over 30°C. Usually the max. temp. is reached before midday and it is a little cooler in the afternoon due to the strong sea breezes. Vines irrigated before growing season and again at veraison to assist the critical ripening process, otherwise the vines are left to fend for themselves. Light drizzle and early morning mist around harvest did not affect the thick skinned Touriga much.
Harvest Date: 20/2/09 @ 25.1°B

 

PRODUCTION

Touriga Nacional is considered the greatest grape in one of the great wine styles of the world – namely vintage port. Although not fortified, the intrinsic qualities, intense complex fruit and big, tannic structure, shine through.
Picked in the early morning and transported to Stellenbosch in a cool truck. Spontaneous natural yeast fermentation followed sorting, crushing and destemming. Time on skins was 9 days, with skins punched down 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. We used 2 new 225L barrels for the first year and a single 400L old barrel in the second year of maturation. Time in barrel was 22 months. Bottled by hand, unfined and unfiltered. Bottling Date: 23/12/2010
Total Production: 85 x 6 x 750mℓ

 

TASTING NOTES

Attractive medium deep red colour.
Distinctive slate, blackcurrant, violet and spices on the nose. Barrel maturation character evident, but not specific oak flavours. Soft, though quietly substantial palate with a nice texture, excellent complexity and an attractive dry finish. Drink 2012 to 2016.

 

ANALYSIS

Alc 14.37% Sugar 1.8g/ℓ TA 6.3g/ℓ pH 3.61 VA 1.0 SO2 16free & 41total ppm