Palladius

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

Palladius is sourced from 17 vineyard parcels across Swartland—14 in Paardeberg, 1 in Piketberg, and 2 in St Helena Bay—covering diverse soil types including weathered granite, sandstone formations, and limestone on the coast.

After primary fermentation, the wine matures in these amphorae and concrete eggs for 12 months before being racked into old wooden foudres for a further 12 months prior to bottling. It is released unfined and unfiltered.

The grapes are picked from multiple vineyards, immediately chilled in the cold room on arrival, and sorted the next day. Whole bunches are pressed over 2–3 hours, with some settling occurring in the collection tank. The turbid juice is transferred into concrete eggs (725 L) and clay amphoras (400–1 200 L) to undergo spontaneous fermentation. Ambient temperature is maintained around 18 °C, and fermentations may last up to 18 months, with each vineyard consistently fermented in the same vessel each year.

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.