Celebrating the essence of old vine Cinsaut, a thin skinned variety, on sand soils close to the ocean. Light, elegant and delicate red with complexity and grainy tannins cementing a long follow. Silica rich topsoils highlighting a perfumy nose with the dryfarmed lower yielding old bushvines’ roots creating concentration and tasty flavors. Touch of earlier harvested Pinotage complimenting the Cinsaut by adding length on the follow and cements another dimension to this light red.
Cinsaut noir, with only a touch Pinotage. The aim is to curate the uniqueness of these two vineyards sharing the same soil type and maritime climate fit to these cultivars for a lighter style by nature of the vineyard’s conditions. Aiming at a pure expression of the cultivars by means of natural vinification methods (no additives or alterations to the juice or wine, except trace amounts of sulphites. No filtration and no fining). Just Cinsaut and Pinotage from oxididative soils aka sandy with high silica content. With the harvest decided solely on the vibrant flavour and acidity to be in place as supposed to sugar ripeness, and then have that complimented with weightless complexity all the way through the vinification to the glass.
VINEYARDS AND SOILS:
Rooted in a light textured sandy soil from decomposed granite and silica fragments. Giving the soil and roots more breathability and secures high fragrance and flavour development earlier on in the ripening. Also located just off the shoreline of the South Atlantic, False bay (3km) making the day temperstures cooler than the deeper inland Stellenbosch. Always handharvested in the cooler early morning hours.
Gentle hand in the cellar and no pigéage. 60% of the Cinsaut underwent a fermentation with wholebunches intact (undestemmed), with the other portions wholeclusters stomped by clean barefeet. Manually basket pressed after a long slow natural fermentation and placed into old French oak barrels. Malo in barrel and aged on its lees for 6 months before blending and bottling (unfiltered and unfined). No additives or manipulations to the juice or wine, just pure wine with small amounts of SO2 used as aid before oxygen vulnerable hand bottling. The Pinotage portion, 100% was semi-carbonic wholebunch fermentation that lasted through a long and steady natural fermentation. Basket Pressed into old French Oak barrels where it underwent malo and aged on its lees for 6 months as well.
Only 2823 bottles made
Bernhard Bredell is one of the most exciting new winemakers on the scene with only three vintages behind his back under the Scions of Sinai label. A familial history spanning as far as 160 years back in the Helderberg “sub-region” of Stellenbosch he hopes to reclaim his family roots, producing wine from vineyards planted by his ancestors. He’s currently operates in a small cellar on Klein Helderberg farm built in 1850 by his great-grandfather.
“I believe wine’making’ can become obsolete when your vineyards are balanced within their own terroir and they express their site authentically with purity in the grapes, that way it becomes much more a ‘Guidance’ process in the cellar for me, rather than a ‘Making’ process. Being gentle, respecting the specific conditions of the vineyards and having patience in the winery unlocks a special terroir purity for me. The vineyards have done all the challenging work already and posses their own uniqueness in the final grapes, the winemaking should just curate the best of that all the way into the bottle.”