There is a gentleness to this wine. Incredibly elegant in style, brimming with berries and bramble leaf aromas over the comforting scent of earth after the rain. The palate is lean and refreshing, carrying those berries, but with a spine of minerality and vibrant acidity on the finish. Though drinking wonderfully in its youth, this is a wine that will certainly age for years to come.
The word 'Feniks', in Afrikaans, translates to 'Pheonix'; a very apt metaphor for Pinotage. This is a grape variety that's rising from the ashes to renewed popularity. Here in the Feniks vineyard, you can find stunning, old bush vine Pinotage that's grown as naturally as possible.
Pronounced ‘Phoenix’, this is a varietal Pinotage. The name comes from the fact that the grower was going to remove the vines, but Bernhard persuaded him not to. Sandy soils. Very fine, supple and fresh with pure cherry fruit and some nice chalky structure, and good acidity. This is very fine and expressive with nice weight and precision. Linear and refined, but also structured.
Bernhard Bredell grew up on his family farm in the Lower Helderberg, southeast of Stellenbosch, where his family have been farming grapes for seven generations. He set up Scions of Sinai in 2016 after studying oenology, viticulture and soil sciences at the University of Stellenbosch, and working on vineyards in France and Spain. The name reflects this commitment to both land and family: a scion having the dual meaning of a young vine shoot and a generational descendant.
The project is based around a granite outcrop colloquially known as Sinai Hill, and his goal is to make pure authentic wines from dry-farmed bush vines grown here. Many of the vineyards he works with were planted in the late ’60s to mid ’70s by Koos and Pieter Bredell. Bernhard is low-intervention in the cellar - slow fermentation in open-top vats, ageing in old oak, no manipulations to the juice or wines and no filtration. His goal is an expression of a place, a vineyard, its history and its soil. “I’m not trying to be weird or funky – for me what’s most important is to have that line between vineyard and glass as uncompromised as possible,”