Pofadder

It works quite well in pairings with rich foods like stews, braised and roasted meat dishes, all types of beef, lamb, goat, beef, duck, chicken and pork.

Originates from Riebeeksrivier in the Swartland region (2025 release). The vines are planted in iron-rich slate soils.

After pressing, the wine is aged in 28-year-old conical wooden casks that impart no new wood flavors while allowing a slow and nuanced oxygen interaction. The wine remains on the lees for 11 months, then is racked into a concrete tank for an additional month to settle. Approximately two weeks before bottling, 60 mg/L of sulfur is added, and the wine is bottled from the fine lees.

Cinsaut vinification for 2024 follows historic Sadie Family methods. Whole cluster fermentations are initiated by filling concrete tanks with approximately 30 % whole clusters and destemming the remaining 70 %. Fermentation occurs over about 30 days on skins, followed by pressing using an old basket press.

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.