Palladius

Pork, Game (deer, venison), Rich fish (salmon, tuna etc), Shellfish, Spicy food, Sweet desserts, Poultry, Lean fish, Mild and soft cheese, Fruity desserts

Paardeberg Granite (13 vineyards), Sandstone (4 vineyards).

The Palladius matures for 24 months in these vessels. Fermentation is spontaneous, and no additives are used. The wine finishes fermenting its own time - in some cases this may take up to 20 months. After two years the wine is bottled unrefined and unfiltered. The final blend is only made up days before bottling.

Hand sorting of individual berries for the entire production in small “strawberry” cases. The grapes are pressed in a traditional basket press and the juice run off directly to clay amphoras, concrete eggs and some old oak foudres.

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.