Now in Stock: Sijnn Varietal Series
Charla Haasbroek has been with Sijnn in Malgas since 2014 (after working harvests at Kanonkop, Tokara and at Margerum in California), and this year Tim Atkin MW named her "2022 Young Winemaker of the Year". With their very poor soils (90% stone) and very low rainfall (350mm) they predictably have very low yields from their 100% bush vines, but fortunately, very high quality fruit.
Known for the Sijnn Red Blend and Sijnn White Blend, they recently started bottling straight varietals separately, and here is their info and tasting notes...
CHENIN BLANC 2021: Handpicked and sorted in the vineyards in the early morning to ensure beautiful cool grapes arrive at the cellar. 60% Whole bunch pressed in a basket press and 40% gently crushed and pressed. The juice is barrel fermented in 400L and 700L French oak barrels. No new oak, for 10 months, left on the lees, which adds a lot of texture and balance. Lightly fined with bentonite, unfiltered, and bottled by hand.
TASTING NOTES: A precious colour of gold. Beautiful mandarin, minerality and citrus notes. Textured palate, with hints of orange and salinity. Fine acidity gently rests on your palate. Lovely peach pith, apricots and nuttiness. Gentle honeysuckle and beeswax on the after taste. It is really expressive of the area and it captures the cooler dry area of Malgas. Paired best with most rich dishes ranging from Risotto to Fish and even good with Lamb. Production: 1440 x 750ml.
VERMENTINO 2022: Handpicked and sorted in the vineyards in the early morning to ensure beautiful cool grapes arrive at the cellar. Crushed and pressed with the stems, fermented in a 400L barrel, older oak. Left on the lees for a short period, 6 months, and bottled in July. Unfined and unfiltered, bottled by hand.
TASTING NOTES: Light yellow colour in the glass. Super fresh, fruity nose, almost like a good blend of a richer Sauvignon blanc and a light styled Chenin blanc. Zesty citrus nose, with hints of rosemary, fennel and clove. The palate is fresh, zesty, and heaps of minerality, meets white stone fruit and citrus. The acidity is alive and so refreshing. It is really expressive of the area and it captures the cooler dry area of Malgas. Due to the nature of the freshness, this would pair well with a lemon infused fish or chicken dish. Production: 486 x 750ml.
CABERNET SAUVIGNON 2017: Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks, A small percentage of whole clusters added to ferment. Natural yeast fermentation @ max. temp. 29°C. Time on the skins about 9-12 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. 2 x 225L French oak barrels were chosen for this wine, older French oak. The wine was bottled by hand, unfined and unfiltered.
TASTING NOTES: Beautiful red colour in the glass. Earthy, dark chocolate, charcuterie and olive tapenade on the nose. A wild spice lingers long after the first whiff. On the palate the tannins are super fine, almost powdery like, creating a very lasting effect on the palate. Perfect with tomato stew, slightly fattier steak, slow braised beef or a Porcini risotto or pasta. Production: 538 x 750ml.
CARIGNAN 2021: Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks. A small percentage of whole clusters added to ferment. Natural yeast fermentation @ max. temp. 29°C. Time on the skins about 9-12 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. 2 x 225L French oak barrels were chosen for this wine, older French oak used. The wine was bottled by hand, unfined and unfiltered.
TASTING NOTES: Light, vibrant red colour in the glass. Mixed berries, lavender and violets on the nose. Easy on the palate, with integrated and smooth tannins. A youthful, juicy wine, with lovely freshness. Best drinking 2023-2030. This wine will pair well with good South African chops, rosemary infused. Production: 566 x 750ml.
SYRAH 2021: Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks. A small percentage of whole clusters added to ferment. Natural yeast fermentation @ max. temp. 29°C. Time on the skins about 9-12 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. 2 x 225L French oak barrels chosen for this wine, older French oak. The wine was bottled by hand, unfined and unfiltered.
TASTING NOTES: Rich red colour in the glass. Dark red fruit, with hints of liquorice, lilies, charcuterie and a chalky character. Palate is elegant and restrained, silky texture, and a lovely fresh acidity. Tannins are subtle and supple, creating a very ‘silky’ effect. Best drinking 2023-2030.
This wine will pair well with a richer red meat dish, steak, leg of lamb, and a good tomato stew. Production: 544 x 750ml.
TOURIGA NACIONAL 2019: Handpicked and carefully sorted in small crates in the cool mornings. Destemmed and gently crushed into small open top tanks. A small percentage of whole clusters added to ferment. Natural yeast fermentation @ max. temp. 29°C. Time on the skins about 9-12 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 (50% new oak and then transferred into an older 700L). The wine was bottled by hand, unfined and unfiltered.
TASTING NOTES: Beautiful dark red and purple hues in glass. Darker berries, lavender and blueberry perfume on the nose. After a swirl in the glass, darker notes of slate, liquorice and olive tapenade. Charcuterie and savoury notes. On the palate it is a savoury explosion, meets a fine tannin grain and beautiful fresh acidity. Tannins are well integrated but can use a few more months to settle. Perfect with tomato stew, slightly fattier steak, slow braised beef. Production: 866 x 750ml.
TRINCADEIRA 2021: Handpicked and carefully sorted in small crates in the cool mornings.15% whole clusters added to the ferment, the balance is destemmed and gently crushed into small open top tanks. Natural yeast fermentation @ max. temp. 29°C. Time on the skins about 9-12 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. 700ℓ barrel selected for this varietal series. The wine was bottled by hand, unfined and unfiltered.
TASTING NOTES: Vibrant red colour in the glass. Enticing nose, one of the most aromatic varieties. Beautiful juicy red berry flavour, followed by an inky, dark, tea leaf character. Jelly babies, candy floss meets meaty fleshy character. On the palate it is juicy and full of life. The tannins are fine and well-integrated, a joy to drink. Best drinking 2023-2030. This wine will pair well with a richer red meat dish, chicken or any matured cheese. Production: 857 x 750ml.
With such small amounts available, we were again lucky enough to get a few bottles of each of them, so the usual applies - fastest fingers first!
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