SKU: 30907201116 Category: Tag:

SIJNN Red Blend (2016)

Syrah 52%, Touriga Nacional 18%, Trincadeira 12%, Mourvèdre 12%, Cabernet Sauvignon 6%

kr379

Sold in case of 6 x 750ml

Out of stock

In short

Deep true red colour. Lovely fresh dark wild berry nose with salty slate licorice/fennel aspect that seems to be a signature Malgas character. Dense juicy fruit palate envelopes the substantial concentrated structure. Drinking well now but expect it to go on and on. Some complex spicy fruitcake on the mid-palate and a long dry silky finish. Best between 2019 and 2027. Enjoy in a Spiegelau Bordeaux Magnum glass or something similar with a wide range of rich food. Alc: 14.20% RS 2.6/L, TA: 5.6/L, pH: 3.6 VA 0.82/L, SO₂ Free: 10 mg/L, Total SO₂: 46 mg/L

Description

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) Following in the footsteps of 2015 vintage, as elsewhere in the Cape, one of the best vintages we’ve had. An excellent growing season with little to no problems. Our earliest harvest to date and very hot weather at the beginning of the ripening season, followed by milder conditions. One of the smaller crops we have had to date, but great intensity and quality. 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. 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: 15/12/2018 Production: 549 x 12 x 750ml; 165x 1,5L; 14, 16 x 3L.

In 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). Following in the footsteps of 2015 vintage, as elsewhere in the Cape, one of the best vintages we've had. An excellent growing season with little to no problems. Our earliest harvest to date and very hot weather at the beginning of the ripening season, followed by milder conditions. One of the smaller crops we have had to date, but great intensity and quality. 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.
In the cellar
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: 15/12/2018 Production: 549 x 12 x 750ml; 165x 1,5L; 14, 16 x 3L.
Pairing suggestions
Beef, lamb, poultry or deer