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The tasting |
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Intense, brilliant red. |
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Subtle aromas of black fruit, with notes of black tea and light tobacco. |
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Generous and refined, the palate is stunning, with a well-defined tannic structure and a silky texture leading to a concentrated, powerful finish. |
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The sommelier's advice |
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Serve between 14 and 16°C. |
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Beef stew, fillet of venison with Grand Veneur sauce. |
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From now until 2043. |
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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 offering 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 true standout! From the very first aromas, the 2020 WO Coastal Region Columella Red sets the bar high. Subtle notes of dark fruits are layered with hints of tea, light tobacco, and a touch of oak, adding remarkable complexity. The wine’s freshness, vibrant fruit character, and floral nuances come together in a silky, seductive harmony. This is a wine for true enthusiasts, with the structure to age beautifully over the next decade. A shining star of South African winemaking! Rated 98/100 by Parker. |
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Hand harvested. Fermentation in open 3300-litre concrete vats with indigenous yeasts for 3 weeks, followed by 3-week post-fermentation maceration before transferring to barrels for malolactic fermentation. Aged for 12 months in French oak barrels, 8% of which are new, then 12 months in tuns.
Unfined and unfiltered. |
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AWARDS |
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Robert Parker: 98/100 |
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