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The tasting |
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Bright, intense garnet red. |
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On aeration, floral aromas mingle with notes of red and black fruit, underlined by spicy notes. |
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A balanced tannic structure with moderate acidity offering remarkable harmony. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Roast pork with shallot confit jus, lamb chop with Provence herbs. |
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From now until 2032 |
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The estate and the wine |
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The Sadie Family is widely regarded as the producer of South Africa’s finest wines. Praised by critics and highly sought after by enthusiasts, this estate, led by the visionary Eben Sadie, stands as a beacon of excellence in the Southern Hemisphere. Its reputation extends far beyond its home soil, captivating wine lovers worldwide.
This prestigious offer is a chance to explore the craftsmanship and refined style that define the Sadie Family’s wines. From old vines, controlled alcohol levels, and low yields to exceptional finesse and depth, these wines adhere to European winemaking philosophies while showcasing a distinct identity in both white and red expressions. Eben Sadie’s international experience brings a unique perspective, seamlessly blending tradition with innovation in this dynamic setting.
Sourced biodynamically from 48 meticulously selected plots across 43 hectares, the vineyards feature a variety of soils, including granite, sand, sandstone, and limestone. These thoughtful choices elevate the estate’s cuvées to the pinnacle of global winemaking. |
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A blend of Rhone Valley varieties and Tinta Barocca, planted at elevations of up to 100 meters and aged in barrels and foudres, the 2022 WO Coastal Region Columella Red is a wine built for the long term, requiring patience to fully reveal its potential. Aromas of vibrant fresh fruits, floral notes, and exotic spices are intertwined with deeper nuances of forest floor, with hints of violet expected to develop further over time. Intense and concentrated, with rich tannins and exceptional balance, this wine offers remarkable harmony and depth. Rated 98/100 by James Suckling. |
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Hand harvested. Fermented in concrete vats with indigenous yeasts for 3 weeks. Aged for 12 months in French oak barrels, then 12 months in tuns. |
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AWARDS |
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James Suckling: 98/100 |
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