This red blend is predominantly Cinsault with a light seasoning of Pinotage, grown in the Lower Helderberg area. It is an immensely juicy and moreish expression, fit to bursting with ripe, juicy red berries. If you like a crunchier, lighter style of wine this will definitely hit the spot.
'Nomadis' celebrates two grapes that form an integral part of Stellenbosh's winemaking heritage; Pinotage and Cinsault. It is a blend that relies on creating harmony between the two. Winemaker Bernhard explains: “Cinsault is the father and Pinotage is the son – on a light soil Cinsault can be one dimensional, Pinotage adds texture”.
95% Cinsault, 5% Pinotage. Supple, elegant and fine with red cherry and strawberry fruit. Gentle with a hint of ginger in the background. A really elegant style with good purity.
'Bredell flew under my radar until winemakers kept namedropping him, so what else am I going to do but invite him over on my final day? ... He has all the tropes of the country’s young winemakers: rugged build, down-to-earth, uninterested in the glitz, happiest toiling away in his vines and above all creating wine that sends tingles down my spine. ... These wines are definitely worth seeking out – exemplary expression of terroir and grape variety courtesy of a young winemaker, Bredell clearly has “the touch”. They just lit up the room as the rain pelted down outside.'- Neal Martin, Vinous
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.The name Scions of Sinai reflects this commitment to both land and family: a scion having the dual meaning of a young vine shoot and a generational descendant.
“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,”
The project is based around a granite outcrop colloquially known as Sinai Hill, and his goal is to make pure authentic wines from the old, dry-farmed bush vines grown here. 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.
Thank you for subscribing.