Sadie Family Columella 2004
Vineyards
Swartland, Western Cape
Winemaking and Maturation
Hand sorting of each individual berry for the entire production in small “strawberry” cases. Fermentation in 2000 litre open wooden fermenters. Fermentation of about three weeks at a temperature of 24 °C and then a maceration post fermentation of another three weeks. Pressing takes place 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 ageing takes place 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
This was a vintage of zero stress, many things in this vintage just went right. It is a complete vintage in the sense that it allowed for all of the seven vineyards to ripen perfectly. The wine displays the greatest purity of fruit that is constructed on this incredible tannin structure. It is by no means as opulent and opaque as in the case of the 2003 vintage, but as far as balance and focus in the centre core of the wine is concerned, probably the most perfect wine made.
Technical Details
Composition: Syrah (80%), Mourvedre (20%)
