Granietsteen

This Chenin Blanc pairs well with seafood dishes, such as grilled prawns or seared scallops, as well as poultry and creamy pasta dishes. Its bright acidity and mineral undertones complement dishes with rich flavors and creamy textures.​

The grapes are sourced from a single vineyard planted in 1978 on the southeast-facing slopes of Sinai Hill in the Lower Helderberg region of Southern Stellenbosch. These dry-farmed bush vines are rooted in decomposed granite soils, benefiting from the cooling maritime influence of False Bay, located just 3.5 km away.

The wine is matured on its fine lees for approximately 9 months in a combination of neutral oak barrels and concrete vessels. This ageing process enhances the wine's texture and complexity without imparting overt oak flavors.

The winemaking approach emphasizes minimal intervention. The grapes undergo whole-bunch pressing, with fermentation and maturation taking place in a combination of concrete eggs and old oak barrels. This method preserves the wine's purity and allows the terroir to shine through.

Bernhard Bredell: Why the name “Scions of Sinai”? Scion = In plant biology referring to the top part of a plant/vine that exists above the ground. We say “The Scion cultivar of that vine is Chenin blanc and the rootstock cultivar is Richter 99″. In old English literature the word “Scion” also refers to “the descendant of…”. Making it applicable to refer to myself as a “scion” from Sinai Hill as well as the vines. Plural “Scions”. Pronounced: SIGH-ENS. Sinai = Referring to Sinai Hill not the famous biblical mountain but the folk name for the foothill in the lower Helderberg region of Stellenbosch where the Bredell’s have farmed with old dryland bushvines for many generations. Luckily some of them are still rooted and a great part of them owned by my cousin Pieter Bredell (also 7th generation Bredell). Pronounced: SIN-EYE. It’s me and these couple of old bushvines… together we are by definition the Scions of Sinai. The descendants of Sinai Hill.