Kokerboom

Rich fish (salmon, tuna etc), Shellfish, Sweet desserts, Poultry

The grapes are sourced from the Kokerboom vineyard in the Citrusdal Mountains. Harvest requires substantial logistics: the four-and-a-half-hour trip means grapes arrive at the cellar late in the day and are placed in the cool room overnight at 4 °C before processing.

The wine remains in cask for the first 12 months on the fermentation lees and is bottled directly from the lees. Approximately 60 ppm of sulfur is added 2–3 weeks before bottling to ensure even distribution within the tank, as stirring is impossible while still on gross lees.

The following morning, grapes are sorted, and whole bunches are pressed over three hours. Juice settling occurs in the collection tank before being transferred into old foudres for slow, natural fermentation. The vineyard’s low nitrogen and yeast nutrient levels mean fermentation takes 6–8 months to start and complete—often finishing in the following spring. By this time, malolactic fermentation is typically concluded.

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.