floating menu

Sjinn Red

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. At this stage there are no other vineyards within a 40 km radius, the closest being those inland around Swellendam and along the coast of Elim. A new ward, Malgas, has been formed, applicable from the 2010 vintage.
flagshipred

Sijnn Red 2012


tasting-notes

Syrah 59%; Touriga Nacional 25%; Mourvedre 10%; Trincadeira 6%

VINEYARD
The complex stony soils, together with a warm, dry climate (350mm) moderated by constant sea breezes provides an ideal terroir to produce a great wine. A mix of top quality varieties from various origins of warmer climate were chosen to best reflect this remarkable site. All vines are grown as bush vines and sustainably farmed. No pesticides were used. Mostly 8 year old vines. All vines planted on a mix of drought resistant rootstocks – Rug.140; R99; R110; Paulsen – and a mix of clones for complexity and diversity.

Yield: 3 tons/ha (20 hℓ/ha)

VINTAGE CONDITIONS
A good growing season with few problems. The typical dry windy conditions were interrupted with a little more rain than usual, helping with nice moderate growth. Harvest was quite early with cool conditions. Some mist and light rain during harvest, contributing to a more subtle, elegant wine without losing concentration.

Vines irrigated in winter, just before the growing season and again at veraison to assist the critical ripening process, otherwise the vines are left to look after themselves.

PRODUCTION
Handpicked and carefully sorted in 14 kg flat trays in the cool mornings. Destemmed and gentle crushed into small open top tanks and oak vats. A small portion whole bunch. Natural yeast fermentation @ max. temp. 29°C. Time on the skins 6 – 9 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Single pressing in a traditional basket press and malolactic fermentation in barrels. Mostly 225ℓ French oak barrels in the first year and mostly 700ℓ in the second year of maturation. 20% new for 22 months. (We feel this better respects the complexity of the fruit, while softening the wine sufficiently). The wine was bottled by hand, unfined and unfiltered. Bottling date: 16/1/2014

Production: 862 x 12 x 750ml; 227 x 375ml; 30 x 1,5L; 10 x 3L.

TASTING NOTES
Medium deep true red colour. Creamy red fruit nose with salty slate, licorice/fennel aspect that seems to be a signature Malgas character. Soft, juicy fruit palate envelopes the substantial, concentrated structure. Drinking well now, but expect it to go on and on. Some nutty, spicy fruitcake on the mid-palate and a long, dry, creamy finish. Best between 2017 and 2027. Enjoy in a Spiegelau Bordeaux Magnum glass or something similar with a wide range of rich food.

ANALYSIS
Alc 14.34%     SG  2.3/ℓ     TA  5.4/ℓ     pH  VA  3.64/ℓ     SO₂ 6 Free mg/ℓ & 31 Total mg/ℓ

Sijnn Red 2010


tasting-notes

Wine Spectator 93

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. A mix of varieties from various origins deemed suitable to this area. All vines are grown as bush vines due to the exceptional low yield and vigour. This is the fourth vintage from the 6 year old vines as well as some 5 year old vines. All vines planted on a mix of drought resistant rootstocks – Rug.140; R99; R110; Paulsen – and a mix of clones for complexity and diversity.
Syrah 41%; Touriga Nacional 27%; Mourvedre 18%; Trincadeira 10%; Cabernet Sauvignon 4%.
Yield: 3 tons/ha (20 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 maximum temperature 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.

 

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. We used a mix of barrels in the first year of maturation and mostly 700ℓ in the second year of maturation. This better respects the complexity of the fruit while softening the wine sufficiently. 20% new French oak used – all 700ℓ. Time in barrel 21 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered. Bottling date: 10/12/2011
Production: 1281 x 12 x 750mℓ, 97 x 12 x 375mℓ, 10 x 3ℓ, 20 x 1.5ℓ

 

TASTING NOTES

Attractive deep red colour. Slate, wild berries, herbs, nuts & subtle liquorice and barrel maturation character adding to the beguiling nose. Substantial palate with a rich texture and layered, complex flavours and an attractive dry finish. Already a wine worth savouring, we’re convinced it will develop beautifully over the next three years or more.

 

ANALYSIS

Alc 14.55% SG 1.5g/ℓ TA 5.7g/ℓ pH 3.74 VA 0.85g/ℓ SO₂ Free 16mg/ℓ & Total 41mg/ℓ

Sijnn Red 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. A mix of varieties from various origins deemed suitable to this area. All vines are grown as bush vines due to the exceptional low yield and vigour. This is the third vintage from the 5 year old vines as well as some 4 year old vines. All vines planted on a mix of drought resistant rootstocks – Rug.140; R99; R110; Paulsen – and a mix of clones for complexity and diversity.
Shiraz 46%; Mourvedre 29%; Touriga Nacional 13%; Trincadeira 6%; Cabernet Sauvignon 6%.
Yield: 3 tons/ha (20 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 maximum temperature 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.

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. We used a mix of barrels in the first year of maturation and mostly 700ℓ in the second year of maturation. This better respects the complexity of the fruit while softening the wine sufficiently. 20% new French oak used – all 700ℓ. Time in barrel 21 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered. Bottling date: 06/12/2010 Production: 1160 x 12 x 750mℓ

TASTING NOTES

Attractive deep red colour. Slate, wild berries, herbs, liquorice and subtle barrel maturation character adding to the beguiling nose. Substantial palate with a rich texture and layered, complex flavours and an attractive dry finish. Already a wine worth savouring, we’re convinced it will develop beautifully over the next three years or more.

ANALYSIS

Alc 14.05% SG 1.4g/ℓ TA 6.0g/ℓ pH 3.69 VA 0.75g/ℓ SO₂ Free 21mg/ℓ & Total 65mg/ℓ

Sijnn Red 2008


tasting-notes

Winner of the Classic Wine Trophy 2012 – red blend category

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. A mix of varieties from various origins deemed suitable to this area. All vines are grown as bush vines due to the exceptional low yield and vigour. This is the second vintage from the 4 year old vines as well as some 3 year old vines. All vines planted on a mix of drought resistant rootstocks – Rug.140; R99; R110; Paulsen – and a mix of clones. Shiraz 40%; Mourvedre 29%; Touriga Nacional 22%; Trincadeira 9%.
Yield: 1.8 tons/ha (6 hℓ/ha)

 

VINTAGE CONDITIONS

Only 73mm rain during the growing season. 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. The evenings were a little cooler than 2007. 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. We used a mix of barrels in the first year of maturation and mostly 700ℓ in the second year of maturation. This better respects the complexity of the fruit while softening the wine sufficiently. 25% new French oak used – all 700ℓ. Time in barrel 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: 12/01/2010 Production: 630 x 12 x 750mℓ

 

TASTING NOTES

Attractive medium deep red colour. Slate, wild fruits, herbs and a spicy leafiness 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. May well improve, but this is our second vintage, with little track record, thus recommend drinking within 3 or 4 years.

 

ANALYSIS

Alc 14.26% SG 1.9g/ℓ TA 5.8g/ℓ pH 3.73 VA 0.68g/ℓ SO₂ Free 21mg/ℓ & Total 70mg/ℓ

Sijnn Red 2007


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. A mix of varieties from various origins deemed suitable to this area. All vines are grown as bush vines due to the exceptional low yield and vigour. This is the maiden vintage from the 3 year old vines. All vines planted on a mix of drought resistant rootstocks – Rug.140; R99; R110; Paulsen – and a mix of clones. Shiraz 42%; Mourvedre 26%; Touriga Nacional 21%; Trincadeira 10%; Cabernet Sauvignon 1% Yield: 1.8 tons/ha (6 hℓ/ha)

 

VINTAGE CONDITIONS

Typical dry windy conditions meant tiny yields and moderate but good growth. Vines were irrigated lightly at veraison to assist with the critical ripening process otherwise they are left to fend for themselves. Light rain just before the start of the harvest, meant we had to wait a bit and picked a little riper than initially intended. Harvest started with a small section of Shiraz on the 9th of February 2007 and finished with the Mourvedre on the 15th of March 2007.

 

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, including some 700ℓ wooden 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. Wine drained directly to barrels together with single pressing from traditional basket press. All our red wines undergo malolactic fermentation in the barrel. We used about 50% 700ℓ barrels 50% 225ℓ barrels in the first year of maturation and mostly 700ℓ in the second year of maturation. This better respects the complexity of the fruit while softening the wine sufficiently. It will take a number of vintages to get to grips with the perfect combination for each vintage as we get to know this new vineyard. 30% new French oak used – all 700ℓ. Time in barrel 18 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered. Bottling date: 15/09/2008 Production: 440 x 12 x 750mℓ

 

TASTING NOTES

Attractive medium deep red colour. Slate, wild fruits and herbs on the nose with a touch of spicy oak. Rich, juicy, nicely textured palate with the moderate length and an attractive dry finish. May well improve, but this is the maiden vintage, with no track record, recommend drinking within 3 or 4 years.

 

ANALYSIS

Alc 14.55% SG 2.2g/ℓ TA 4.8g/ℓ pH 3.77 VA 0.57g/ℓ SO₂ Free 20mg/ℓ & Total 64mg/ℓ