Sadie Family Columella 2009
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 2009 vintage in the Swartland was of truly great stature; we actually had a little downpour of rain halfway through the vintage which helped a lot in terms of stress relief for the late ripening vineyards. This meant perfect levels of ripeness across the early and late varietals. The 2009 Columella shows very spicy and immense fresh red fruit flavours on the aromatics with some very delicate violet notes. On the palate the wine’s tannins are extremely well defined in terms of the same characteristics that one finds on the nose carrying through as well as a great all round freshness and lingering aftertaste. The marginal cooler season also preserved more acidity and freshness and this vintage should age extremely well over the next 20 years +. Enjoy! ” – Eben Sadie
Technical Details
Composition: Syrah (80%), Mourvedre (23%), Grenache (2%)
