Scions of Sinai | The King of the Terroir | Vintage 2024

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This is a mixed case of the single vineyard series from Scions of Sinai. All from the 2024 vintage.

It includes one of each:

‘Granietsteen’ Old Vine Chenin Blanc 2024
‘Gramadoelas’ Grenache Blanc 2024
‘Heldervallei’ Old Vine Cinsaut 2024
‘Krummelklip’ Cabernet Sauvignon 2024
‘Swanesang’ Syrah 2024
‘Féniks’ Old Vine Pinotage 2024

Coastal Region
60% Chenin Blanc
33% Grenache Blanc
7% Roussanne

Named after the granitic soils on which these vines grow. Early blending, fermentation/aging in barrel, foudre, and stainless steel with lees contact and minimal SO2. 8 months lees aging before bottling.

“NEW (replaces Rocinante and the skin-macerated Señor Tallos). 60% Chenin Blanc, 30% Grenache blanc and 10% Roussanne, the former component from Stellenbosch and the latter two from Voor Paardeberg. Matured for nine months in a combination of stainless-steel tank, old oak and foudre. Aromatic notes of flowers, herbs, peach and citrus, underpinned by the subtlest leesy complexity. The palate shows pure fruit and vibrant acidity, the finish gently savoury.”
– Christian Eedes, Winemag.co.za

Stellenbosch
100% Pinotage

From 3 parcels of Pinotage in Stellenbosch. Partial whole cluster/bunch fermentation, 9 months lees aging in stainless steel, no oak, unfiltered/unfined.

“Grapes from three untrellised vineyards. The nose shows flowers, herbs, red currant and orange – very sexy. The palate is juicy and fresh, the tannins lightly grippy, providing a sort of white pepper bite to the finish.”
– Christian Eedes, Winemag.co.za

Stellenbosch
100% Grenache Blanc

Hand-harvested, predominantly whole-bunch pressed with some delayed destemmed pressing for texture. Spontaneous natural fermentation in large format older barrels (400L & 500L). 9 months lees aging, minimal SO2.

“Grapes from a Klein Karoo vineyard planted in 2009. Boisterous aromatics of flowers, herbs, citrus, peach and ginger, with an intriguing yeasty edge. The palate is marked by great fruit purity and racy acidity, the finish long and dry. Intensely flavoured with a compelling angularity – arresting and hugely characterful. 95/100 ”
– Christian Eedes, Winemag.co.za

Stellenbosch
100% Chenin Blanc

Hand-harvested, predominantly whole-bunch pressed with some delayed destemmed pressing for texture. Spontaneous natural fermentation in concrete and foudre. 10 months lees aging, minimal SO2.

“Grapes from a vineyard planted in 1978. Sublime, extraordinarily intricate aromatics: fynbos and fennel, blossom and pear, peach, lime, lemon and green apple, all overlaid with a whisper of flinty reduction. The palate is taut and linear, intense without excess weight, coursing with energy. The finish is long, pithy, resonant. A wine of remarkable clarity – complex yet composed, and perilously close to complete. 98/100”
– Christian Eedes, Winemag.co.za

Stellenbosch
100% Cinsaut

Hand-harvested, destemmed with partial whole cluster inclusion. Spontaneous natural fermentation with gentle cap wetting (no punchdowns). Soft pressing, aged in 400L and 225L barrels. 11 months lees aging, minimal SO2.

“Grapes from a vineyard planted originally planted in 1968 and then renewed with interplanting in 1988. 25% whole-bunch fermentation before maturation lasting 11 months in older 225- and 400-litre barrels. Beautifully perfumed with notes of cherry, plum, pomegranate, rose, violet and a touch of herb. The palate is seamless – vivid fruit, bright acidity and ultra-fine, powdery tannins come together in very pleasing fashion. The finish is long and saline. 95/100”
– Christian Eedes, Winemag.co.za

Stellenbosch
100% Pinotage

Hand-harvested, destemmed with partial whole cluster inclusion. Spontaneous natural fermentation with gentle cap wetting (no punchdowns). Soft pressing, aged in 400L and 225L barrels. 12 months lees aging, minimal SO2.

“Grapes from a vineyard planted in 1976. Heady aromatics of red and black cherry, plum, florals and fynbos. The palate shows plush fruit—rounded but not overly sweet, bright acidity lending balance. The tannins are soft, perhaps lacking a little grip, but the finish is still clean and dry.”
– Christian Eedes, Winemag.co.za

Stellenbosch
100% Cabernet Sauvignon

Hand-harvested, destemmed with tiny whole cluster inclusion. Spontaneous natural fermentation with gentle hand punchdowns and cap wetting. Soft pressing, aged in older 225L barrels. 12 months lees aging, minimal SO2.

“From a vineyard planted in 2008 on a combination of granite and ferricrete. Matured for 12 months in older 225- and 228-litre barrels. Cassis, maybe a touch of olive, rose and some leafiness on the nose while the palate is medium-bodied – great fruit integrity, fresh acidity and firm but not coarse tannins. Pure and balanced, demonstrating that not all Cab needs to be gargantuan…”
– Christian Eedes, Winemag.co.za

Stellenbosch
100% Syrah

Hand-harvested, destemmed with partial whole cluster inclusion. Spontaneous natural fermentation with gentle cap wetting (no punchdowns). Soft pressing, aged in large format concrete and barrels (400L & 225L) for 12 months.

“Grapes from a 0.7ha vineyard planted in 1999. 85% whole-cluster fermentation before maturation lasting 12 months, 80% in concrete and 20% in old oak. Evocative aromatics – an initial touch of reduction, not unwelcome, giving way to dark berries, lilies, herbs and a twist of black pepper. The palate offers generous fruit, neatly balanced by fresh acidity, the tannins fine-grained and mouth-coating. There’s a particularly appealing suppleness to the wine in this vintage – harmonious and assured. 95/100”
– Christian Eedes, Winemag.co.za