• Erica Taylor

Sijnn 2015 Red



The 2015 red is another stunning and complex wine from Sijnn. An exciting blend of Syrah 47%; Touriga Nacional 19%; Trincadeira 19%; Mourvedre 8%; Cabernet Sauvignon 7%.


The nose is beautifully intricate with chocolate-covered cranberry, fig, strawberry jam with hints of sweet tobacco. The palette had a bit of spice with more dried tobacco, leather, cigar box vibes, and a long, somewhat minty finish.


This wine is a marvelous start as the maiden vintage for winemaker Charla Haasbrooek. I have a few bottles tucked away I can't wait to see how this wine evolves and what future vintages will hold.


ABOUT THE 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. 10 and 11-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

As elsewhere in the Cape, one of the best vintages we've had. An excellent growing season with no problems. Our earliest harvest to date and sweltering weather at the beginning of the ripening season, followed by milder conditions. A modest crop of high intensity.

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 small crates in the cool mornings. Destemmed and gently crushed into small open-top tanks and oak vats with a small portion whole bunch. Natural yeast fermentation @ max. temp. 29°C. Time on the skins about 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: 12/12/2016

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