Skurfberg

Shellfish, Spicy food, Lean fish, Mild and soft cheese.

Skurfberg lies in the Citrusdal Mountain area—its name (“Rugged Mountain”) reflecting its tough terrain. Soils are composed of weathered Table Mountain sandstone and are very sandy. It is notably warm and dry yet produces wines with remarkable texture and freshness.

The wine remains on the fermentation lees in cask for 12 months. It is bottled directly from the lees, with around 50 ppm of sulfur added two weeks before bottling.

Grapes are hand-picked into 20 kg crates and immediately cooled—essential during Swartland harvests often exceeding 35 °C. After cooling, whole‑bunch pressing occurs over approximately three hours, allowing some settling in the press tank. The must is transferred to older foudres, where it rests until natural fermentation begins—sometimes taking over ten days to start and extending from one to six months, occasionally finishing the following spring along with 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.