Sonvang

Lamb shoulder slow-roasted with rosemary, thyme, and garlic.

Located on the western slopes of Paardeberg, the Sonvang vineyard benefits from abundant afternoon sun—hence its name, “Sun Catch.” The weathered granite soils over rocky subsoil aid early ripening while preserving firm acidity and moderate alcohol at harvest.

After pressing, the wine matures for 11 months on lees in concrete tanks and older wooden foudres designed not to impart new wood flavors. Before bottling, it is moved to tank, receives 65 mg/L sulfur, and is bottled from the fine lees.

Grapes undergo a cool, multi-stage harvest. Fermentation includes a 30% whole-cluster component, with the remaining 70% destemmed. Skin contact lasts for approximately 25–30 days before pressing in 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.