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The tasting |
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Intense, brilliant red. |
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Concentrated aromas of ripe red fruit and wild herbs underlined by delicate woody notes. |
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Full-bodied and flavorful, the palate opens with bold plum notes, enhanced by hints of black pepper and wild sage, delivering a direct and captivating expression. |
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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, Grand Veneur sauce. |
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From now until 2045 |
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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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The 2021 Coastal Region Columella Red is a sumptuous masterpiece, skillfully blending flavors of red fruits, dried herbs, and subtle toasty notes. Its power is seamlessly integrated, balanced by remarkable freshness, while the oak aging adds delightful roasted nuances that complement the ripe fruit and spice undertones. This is an impressive wine, combining elegance and structure with extraordinary precision. Complex and profoundly layered, it boasts a radiant, nuanced finish. With the potential to age gracefully for decades, it’s nothing short of a marvel. 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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From now until 2045 |
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