2014 was a beauty in regards to the rare equilibrium between ripeness and acidity. The first juices fermenting in the cellar showed well defined acidity, so we could wait to pick varietals that ripen later. For the first time we introduced a small parcel of the Colombard grape for added acidity & freshness. This parcel came in with a mere 11% alcohol. A very complex & compact wine with huge concentration and freshness.
Vineyards: Paardeberg Granite (13 vineyards), Sandstone (4 vineyards). Yield of 18–22 hl/ha
Vinification: Hand sorted individual berries in small cases. Grapes are pressed in a traditional basket press & the juice run o directly to clay amphoras, concrete eggs & old oak foudres.
Aging: Fermentation is spontaneous, and no additives are used. The wine finishes fermenting in its own time, which may take up to 20 months. After maturing for 2 years the wine is bottled unrefined and unfiltered
Eben Sadie is considered one of the great preservationists and visionaries in the new generation of South African winemakers. To Eben, the vineyard and fruit are part of the story—the truest expression of his art and philosophy. The wine writer Neal Martin recently called Sadie an “outspoken, peripatetic, terroir-obsessed winemaker who has been instrumental in putting Swartland on the map. He produces a small portfolio of comparatively expensive, but highly coveted wines based on Rhone varieties sourced from his seemingly never-ending search for pockets of old bush vines and unique terroirs. These are cerebral wines built to age.”