Columella 1.5L

Beef, Lamb, Spicy food, Mature and hard cheese.

Our Signature wines spearhead our viticultural and vinicultural developments and the yearly renewed implementation of more finite and precise workings. The incremental growth of Mourvèdre, Carignan, Cinsaut and Tinta Barocca in the final blend has contributed much to the depth and complexity of tannins. The fruit purity has also been lifted with remarkable freshness on the palate. The Columella has taken on many dimensions and interpretations over time, with quality being the central pillar, but more recently, the response to terroir has been more linear.

The wine spends 12 months on the lees in tight‑grain French oak barrels (10% new), after which it is racked into large oval foudres for an additional year of maturation on the fine lees. After two years of ageing total, the wine is bottled unfined and unfiltered.

The winemaking process includes hand‑sorting of individual berries into small “strawberry” cases. Fermentation occurs spontaneously in 3 300 L open concrete fermenters for approximately three weeks at 24 °C, followed by a post‑fermentation maceration of another three weeks. No additions are made during fermentation. Pressing is done via a traditional basket press, and the must is transferred to barrel (10% new) for malolactic fermentation.

The Sadie Family strives for wines that are fresh flavorsome refined harmonious and balanced and aims to offer drinking pleasure at the highest level of quality at any stage of a wine's life: the wine-drinker's eagerness for a further glass is their measure of achievement! The Sadie's two wines Columella and Palladius originate in the soils in the Swartland region which stretches north of Cape Town between Durbanville and Piketberg inland from the Atlantic Ocean and centered on the town of Malmesbury. Importantly the area has a remarkably stable climate allowing a consistent level of quality each year in subtly different vintage conditions.