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Low Profile

An extreme vineyard in the exciting new Malgas ward, between the hamlet of Malagas and Cape Infanta, at the mouth of the Breede River. Sijnn is the original Khoisan name of the Breede River. Perched on a plateau of schist and rolled stones, about 15km from the southern oceans of Africa.

“Low Profile” refers to the 200+ profile holes we dug to determine the best sites to plant our vines, as well as our modest approach to all we do! A selection of our softer, earlier drinking barrels.

LowProfilePackShot(Revised)

SIJNN LOW PROFILE 2014


tasting-notes

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. Most of the soils have about 60mm round pudding stones on the surface with weathered schist in the subsoil. All vines are grown as bush vines due to the exceptional low yield and vigour, from the 8 & 9 year old vines. This selection was mostly from the lower lying vineyards with slightly more loamy, weathered schist soils.
Syrah 55%; Mourvedre 26%; Cabernet Sauvignon 10%; Trincadeira 6%; Touriga Nacional 3%.
Yield: 4 ton/ha (29 hℓ/ha)

VINTAGE CONDITIONS

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 and transported back to Stellenbosch in a small refrigerated truck. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5 – 7 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. Maturation in older French oak barrels for 21 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered.
Bottling date: 18/12/2015 Production: 576 x 12 x 750ml

TASTING NOTES

Medium deep ruby red colour. The nose is perfumed and floral, with red and wild fruits, along with subtle elements of spice. The juicy body, streaked by veins of minerality lends to a well-structured wine which will show best from 2018 to 2023. Perfect to enjoy with a typical South African braai.

ANALYSIS

Alc 14.21% SG 2.0/ℓ TA 5.8g/ℓ pH 3.67 SO₂ Free 13mg/ℓ & Total 65mg/ℓ


SIJNN LOW PROFILE 2013


tasting-notes

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. Most of the soils have about 600mm round pudding stones on the surface with weathered schist in the subsoil. All vines are grown as bush vines due to the exceptional low yield and vigour, from the 8 & 9 year old vines. This selection was mostly from the lower lying vineyards with slightly more loamy, weathered schist soils.
Syrah 45%; Touriga Nacional 22%; Cabernet Sauvignon 22%; Trincadeira 11%
Yield: 4 ton/ha (29 hℓ/ha)

VINTAGE CONDITIONS

A good growing season with few problems. An outstanding harvest without the damaging winds experienced in Stellenbosch. A modest crop in good balance for all varieties. Perhaps the best vintage from Malgas yet, so the quantity of Low Profile is rather low.

PRODUCTION

Handpicked and carefully sorted in 14 kg flat trays in the cool mornings and transported back to Stellenbosch in a small refrigerated truck. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5 – 7 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. Maturation in older French oak barrels for 20 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered.
Bottling date: 5 /12/2014 Production: 214 x 12 x 750mℓ

TASTING NOTES

Medium deep youthful red colour. Spicy nose of wild fruits and slate. An elegant focused wine with fine, but soft tannins and rich, juicy underlying fruit. Best from 2017 to 2023.
Perfect to enjoy with a typical South African braai.

ANALYSIS

Alc 15.09% SG 2.85/ℓ TA 5.64g/ℓ pH 3.75 SO₂ Free 26mg/ℓ & Total 76mg/ℓ
 


SIJNN LOW PROFILE 2012


tasting-notes 

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. Most of the soils have about 600mm round pudding stones on the surface with weathered schist in the subsoil. All vines are grown as bush vines due to the exceptional low yield and vigour, from the 7 & 8 year old vines. This selection was mostly from the lower lying vineyards with slightly more loamy, weathered schist soils.
Syrah 50%; Mourvedre 28%; Touriga Nacional 15%; Trincadeira 7%.
Yield: 4 ton/ha (29 hℓ/ha)

 

VINTAGE CONDITIONS

A good growing season with few problems. A slightly higher yield allowed us to make a bit more Low Profile than usual, but still very modest yield compared to most high end wines. Harvest was quite early with cool conditions. Some mist and light rain during harvest, contributed to a softer, more subtle wine, without losing complexity.

 

PRODUCTION

Handpicked and carefully sorted in 14 kg flat trays in the cool mornings and transported back to Stellenbosch in a small refrigerated truck. Destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation. Time on the skins 5 – 7 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. Maturation in older French oak barrels for 18 months, with several rackings to gradually clarify the wine. The wine was bottled by hand, unfined and unfiltered.
Bottling date: 11 /10/2013 Production: 1090 x 6 x 750mℓ

 

TASTING NOTES

Attractive medium deep red colour. Juicy, spicy nose of wild fruits and slate. Rich and juicy, with soft tannins to provide a nicely textured palate with an easy, dry finish. Should improve with age, recommend drinking within 5 or 6 years. Perfect to enjoy with a typical South African braai.

 

ANALYSIS

Alc 13.83% SG 1.6/ℓ TA 5.2g/ℓ pH 3.71 VA 0.65g/ℓ SO₂ Free 29mg/ℓ & Total 71mg/ℓ

 


SIJNN LOW PROFILE 2011


tasting-notes 

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. Most of the soils have about 600mm round pudding stones on the surface with weathered shale or slate in the subsoil. All vines are grown as bush vines due to the exceptional low yield and vigour, from the 6 & 7 year old vines. MOSTLY TOURIGA NACIONAL
Yield: 3 ton/ha (22 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 and adapt to their environment. Light drizzle and early morning mist around harvest meant a little botrytis, which had to be painstakingly removed.

 

PRODUCTION

Handpicked and carefully sorted in 14 kg flat trays in the cool mornings, to avoid damaging and transported back to Stellenbosch. Further sorting in Stellenbosch and 98% destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. In older French oak barrels for 22 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered.
Bottling date: 22 /10/2012 Production: 67 x 12 x 750mℓ

 

TASTING NOTES

Attractive medium deep red colour. Complex spicy nose with slate, wild fruits – quite perfumed. Rich and juicy, with well structured tannins to provide a nicely textured palate with an attractive dry finish. Should improve with age, recommend drinking within 6 or 7 years.

 

ANALYSIS

Alc 13.85% SG 1.6/ℓ TA 5.7g/ℓ pH 3.69 VA 0.95g/ℓ SO₂ Free 95mg/ℓ & Total 73mg/ℓ

 


SIJNN LOW PROFILE 2009


tasting-notes 

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. Most of the soils have about 600mm round pudding stones on the surface with weathered shale or slate in the subsoil. All vines are grown as bush vines due to the exceptional low yield and vigour, from the 5 & 6 year old vines. TOURIGA NACIONAL 80%; MOURVEDRÉ 10%; TRINCADEIRA 10% Yield: 2-3 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 and adapt to their environment. Light drizzle and early morning mist around harvest meant a little botrytis, which had to be painstakingly removed.

 

PRODUCTION

Handpicked and carefully sorted in 14 kg flat trays in the cool mornings, to avoid damaging and transported back to Stellenbosch. Further sorting in Stellenbosch and 98% destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. In older French oak barrels for 22 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered.
Bottling date: 16/12/2010 Production: 246 x 12 x 750mℓ

 

TASTING NOTES

Attractive medium deep red colour. Slate, wild fruits and perfume on the nose with a touch of spicy oak. Rich and juicy, with well structured tannins to provide a nicely textured palate with an attractive dry finish. May well improve with age, recommend drinking within 6 or 7 years.

 

ANALYSIS

Alc 14.67% SG 1.7g/ℓ TA 6.1g/ℓ pH 3.68 VA 0.85g/ℓ SO₂ Free 20mg/ℓ & Total 82mg/ℓ