limited stock Sijnn

Malgas Red

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standard courier: 3 working days

Sold by: De Trafford & Sijnn

R 350

Ready to ship   available 60 +

750 ml (Standard)


Cultivar:

Syrah 47%, Touriga Nacional 19%, Trincadeira 19%, Mourvedre 8%, Cabernet Sauvignon, 7%

Country:

South Africa

Rating:

95 Points - Tim Atkin

Specifications:

14.16 alc vol Sugar g/l: 2.4
Type: Red Blend, Red Wine Cellaring Potential: 15 years
Origin: Overberg Appellation: Malgas

Tasting Notes:

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.

Wild Berries
Wild Berries

Fennel
Fennel

Slate
Slate

Fruitcake
Fruitcake

An incredible vineyard between the tiny hamlet of Malagas and Cape Infanta, at the mouth of the Breede River – called Sijnn by the original Khoisan inhabitants. Perched on a plateau of slate and rolled stones, about 15km from the southern oceans of Africa. At this stage there are no other vineyards within a 40 km radius, the closest being those inland around Swellendam and along the coast of Elim. The wines are currently made by David Trafford and the De Trafford team in Stellenbosch. 2015 was a landmark year for us at Malgas & our new label reflects this: The first vintage in our new cellar on the estate. The first vintage for our talented winemaker, Charla Haasbroek. The vineyard was 10 years old.

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, with Syrah as the core, 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 & diversity. Incredibly low yield: 3 tons/ha (20 hℓ/ha)

Handpicked and carefully sorted in small crates in the cool mornings. Fermented in small open top tanks and oak vats with a small portion whole bunch. Natural yeast fermentation at max temp of 29°C. Time on the skins about 9 days, with the cap of skins punched down (pigeage) 2 to 3 times a day. Pressed in a traditional basket press and malolactic fermentation in barrels.

Matured in 225ℓ French oak barrels in the first year and mostly 700ℓ in the second year. 20% new for 22 months. The wine was bottled by hand, unfined and unfiltered.

Food pairing

Enjoy in a Spiegelau Bordeaux Magnum glass or something similar with a wide range of rich food, like grilled beef & mushrooms.

Hard Cheese Lamb Venison Beef
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