Sadie Family Columella 2011
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
“The 2011 vintage has been quite an experience and in every respect out of the norm in the most positive way. First and foremost we had much better summer conditions during harvest and the heat waves never really got as intense as we often experience them here.
Then, for the first time ever, we experienced that malolactic fermentation came to completion before alcoholic fermentation which brought about a completely new level of complexity as well as the eventual aromatic and taste characteristics.
The 2011 Columella has much more defined and lifted spicy and bright berry aromas with some strong earthy elements. The structural integrity of the wine also seems much more tightly knitted and although the tannins are softer than those of the previous two vintages, it still presents a good ageing potential with the lifted freshness.
In strong contrast to the last two vintages, 2011 will be more immediately approachable, but this in no way suggests that it is a lesser wine. It was a more integrated wine from the outset with the alcoholic and malolactic fermentations running in tandem and it seems it will just be a “very together wine” throughout its life.
It is a futuristic, elegant wine and should age extremely well into 20 years of age. Enjoy! ” – Eben Sadie
Technical Details
Composition: Syrah (80%), Mourvedre (20%)
