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Sijnn Red
2009 Red blend


Vineyard: 60-70 meters above sea level exposed to sea breezes.
Soil Type: Complex stony soils.
Vine Age: 5 year old bush vines.
Irrigation: Drip Method
Harvest Date: February 2009.
Yield: 3 tons/ha.


This is a blend of 46% Shiraz; 29% Mourvèdre; 13% Touriga Nacional; 6% Trincadeira; 6% Cabernet Sauvignon.

Typical dry windy conditions meant tiny yields and moderate growth. Vines irrigated before the growing season and again at veraison to assist with the critical ripening process, otherwise the vines are left to fend for themselves and adapt to their environment.

Handpicked and carefully sorted in 14 kg flat trays in the cool mornings to avoid damage and transported back to Stellenbosch (3 hours drive from Malgas).

Further sorting in Stellenbosch and 98 percent destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation at maximum temperature 29°Celsius (84° Fahrenheit). Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. Use of a mix of barrels in the first year of maturation and mostly 700 litres in the second year of maturation. This is to better respect the complexity of the fruit while softening the wine sufficiently. 20% new French oak used – all 700 liters. Time in barrel 21 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered.

VIDEO: select the link below to watch David Trafford presenting the Sijnn Red 2009

Tasting Notes:

Color: Attractive deep red colour.
Nose: Slate, wild berries, herbs, salted liquorice and subtle barrel maturation character adding to the beguiling nose.
Palate: Substantial palate with a rich texture and layered, complex flavors and an attractive dry finish.
Other: Already a wine worth savoring, it will develop beautifully over the next three years or more.

Chemical Analysis:

Alc (%): 14.05
RS (g/l): 1.4
TA (g/l): 6.0
pH: 3.69