HARVEST & VINTAGE NOTES
Vineyards: Paardeberg Granite (13 vineyards), Sandstone (4 vineyards). Yield of 18–22 hl/ha; Vineyards Planted 1935–2014.
Vinification: Hand sorted individual berries in small cases. Grapes are pressed in a traditional basket press & the juice run off 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.
Notes: This is the first vintage released from the newly built Palladius fermentation cellar and is only made up from the components in the clay amphorae and the six concrete eggs. The major goal is to try and get the maximum volume of compact fruit and texture together with the best potential volume of acidity and freshness. Compared to many white wines, Palladius is more phenolic and textured and best enjoyed with food. From the outset the 2015 beamed complexity and the wine travels from very mineral and salty aromas to bigger peach skin stone fruit aromas, then tapers off into cordial lime and quince edge. The fruit never shows any real aspects of full ripeness even though the grapes were picked at full ripeness. The ageing preserves the fresh aspects and it finishes razor sharp on the palate. Age this wine.
Eben Sadie & Paul Jordaan
GRAPES: Chenin Blanc, Grenache Blanc, Clairette Blanche, Viognier,
Verdelho, Roussanne, Marsanne, Semillon Gris, Semillon Blanc, Palomino and Colombard
TOTAL ACIDITY: 5.8 g/L
TOTAL SULPHUR: 98 mg/L
RESIDUAL SUGAR: 2.7 g/L
1,475 cases x 6/750ml