Soldaat

Pairs perfectly with grilled, stewed and braised meats like beef, veal, pork, chicken and of course game.

Sourced from the Soldaat vineyard in the Citrusdal Mountain district (Piekenierskloof), planted on weathered Table Mountain sandstone formations. Soils are sandy and derive from decomposed granite, typical of the high‑elevation terrain.

The wine is aged in concrete tanks for 12 months, with 8 months spent on the lees followed by 4 months in another concrete vessel for clarification. Three weeks before bottling, 60 mg/L of sulfur is added, and the wine is bottled off the fine lees.

Fermentation is initiated by filling concrete tanks with 30 % whole clusters and destemming 70 % (a slight variation from past practices). Fermentation proceeds on the skins for about 30 days before pressing in a basket press. After pressing, the wine is transferred back into 33 hl concrete tanks for both fermentation and ageing.

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.