Sadie Family Columella 2003
Vineyards
Swartland, Western Cape
Winemaking and Maturation
Hand sorting each berry for the entire production in small “strawberry” cases. Fermentation in 2000 litre open wooden fermenters. Fermentation is about three weeks at a temperature of 24 °C, followed by maceration after fermentation for another three weeks. Pressing occurs in an old basket press, and the wine is transferred directly to the barrel for malolactic fermentation.
Oaking: French oak barrels, Bordeaux Traditional selection. Tight grain. The wine ages for 18 months on the lees, followed by a rack and an additional six months of ageing on the fine lees. The total time spent is two years.
Tasting Notes
“2003- This vintage is the one that will not repeat itself that easily again. It is almost a perfect growing season, but there are very warm temperatures during picking time as well, allowing for the perfect tannin ripeness because of the growing season. The tannin density is heading more in the direction of the 2001 vintage. We however find thefruit to be more in the dark black fruit spectrum and also to be quite spicy, this is allproof of the heated climatic conditions that prevailed throughout the season. The absolute standout of the vintage is the tannin and the structure of the wine, and in time will know how this unfolds with the rest of the aspects of the wine.” – Eben Sadie
Technical Details
Composition: Syrah (80%), Mourvedre (20%)
