SKU: 30907201117 Category: Tag:

SIJNN Red Blend (2017)

Syrah 67%, Touriga Nacional 11%, Trincadeira 8%, Mourvèdre 14%

kr379

Sold in case of 6 x 750ml

54 in stock

In short

A vibrant deeper red colour. On the nose it is savoury and wild, with red berries, lavender, thyme and rosemary. It is inky and wild but has a beautiful freshness, and concentration on the mid palate. It has a meaty character, entwined with rich dark spice and chocolate. It is elegantly powerful with a youthful freshness, yet a deep concentration, and a structured firm tannin profile, making sure this wine will last for many years. A beautiful lingering flavour remains on your palate, long after taking a sip. Best drinking 2023-2030 Alc: 13.18% RS 1.7g/L

Description

The complex stony soils, together with a warm, dry climate (300mm in 2016) 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. 11 and 12 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.

In the vineyard
The complex stony soils, together with a warm, dry climate (300mm in 2016) 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. 11 and 12 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.
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.
Pairing suggestions
This wine will pair well with a richer red meat dish, red wine risotto or any matured cheese