Climate wise we experienced more rain than the preceding 3 year drought, at stranger times during vineyard growth phases. Not increasing yeild, but which accelerated vegatative growth and lowered the waterstress from previous vintages. Then even more cool temperatures were experienced during ripening than previous vintages and this had a major positive effect on slowing down processes in the vine at crucial times. Very little warm to hot days during January and early Feb, when Sinai Hill area is at its peak for ripening, gave excitement towards the taste of the berries. Smaller berries again, but with great acidity and earlier flavour concentrations with a lovely balance and elegance which bodes well for quality. The vines also seemed more relieved from the past few years’ drought in the post harvest phase.
VINEYARDS AND SOILS:
The Swanesang Syrah vineyard is a single demarcated vineyard in Southern Stellenbosch, Lower Hedlerberg area close to Firgrove. On a slight ridge facing the nearby False Bay shore at 4km away. Bushvines, planted in 1999 by Koos Bredell on these decomposed granite well drained soils in “treinspoor” fashion. On a farm called, Seelug. Two clones are interplanted on the farm, clone SH1A (spice, structure as well as balanced crop) the majority and a small portion clone 9C (bringing primary Syrah cultivar characters and good acidity).
Keeping it gentle in the cellar. All grapes are handpicked in small lugboxes. A blend between separate fermentations, all by natural occurring yeast from the vineyard itself. Half was done with 70% stems intact with the grapes, crushed and foot trotted, and the other half only 40% wholeclusters and rest destemmed. No punch downs. Submerged cap and slow extraction. Spontaneous fermentation that lasted over 2 weeks and left for 1 week post fermentation. Basket pressed directly to barrel and aged on its lees for 11 months in old (5th fill) french oak barrels.
Only 1204 bottles produced
5 in stock
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.”