This offering represents what Eben Sadie and his Sadie Family wines are all about - one bottle each of his Signature wines:
Columella 2013 and Palladius 2013.
GRAPES: Syrah, Mourvèdre, Grenache, Carignan & Cinsaut
VINIFICATION: Hand sorting of individual berries in small cases. Fermentation took place in 3300 litre open concrete fermenters, for about three weeks, followed by a maceration of three weeks. No additions were made to the fermenting wine. Pressing took place in a traditional basket press and the wine was transferred to the barrel for malolactic fermentation.
AGING: The wine spent 12 months on their lees in tight- grain French oak barrels, just 10% of them new. The wine was then racked into big oval casks for an additional year of maturation on the fine lees. After a total of two years, the wine was bottled without fining or filtration.
NOTES: The 2013 vintage was in many respects, one that came and went easily, like a well-behaved child who gets less noticed than a more troublesome one. It is often these vintages that get missed. From the outset, it had a very tight texture and inner core. Even at the time of the first 12 month racking from barrel to foudre we knew that Columella 2013 was an obvious candidate for long-term aging. The aromatics show slightly darker fruit, with the ripeness just outside the red fruit spectrum – approaching the blue berry fruit dynamics. Amazingly, however, this is the lowest alcohol Columella bottled since the maiden 2000, but even though we have seemingly reduced ripeness on paper, in the bottle we did not sacrifice an iota of texture or volume. The real gain was in the acidity and overall freshness. This might just become one of the most unique bottlings to date.
Alc: 13.78%; RS: 1.8g/l; pH: 3.50; Total sulphur: 31mg/l; Total acidity: 5.8g/l Production: 9546 bottles
VINIFICATION: Hand sorting of individual berries for the entire production in small cases. The grapes were pressed in a traditional basket press and the juice run off went directly to clay amphoras, concrete eggs and some old oak foudres.
AGING: The Palladius matured for 24 months. Fermentation was spontaneous, and no additives are used. The wine finished fermenting its own time, up to 20 months. After two years the wine was bottled unrefined and unfiltered. The final blend is made up days before bottling.
NOTES: The 2013 vintage was one that came and went easily. Almost like a child without fuss or issues. It is often these vintages that get missed, because they make no noise, but travel in silence. The 2013 was a great departure: for the first time in years, all of the components completed fermentation by the end of the first year, which meant that we were able to top up and bung up the casks, eggs and foudre before the second summer of aging. The fruit purity, freshness and focus on the wine is amazing, and in many respects this is one of our favourite Palladius vintages—as great as the 2009.
The wine has complex aromas and less obvious tropical flavors than the 2012, but much more in the way of primary fruit and linear attributes, and with loads of mineral and salty qualities. The fruit is firmly held in the grip of tension, with flavors in perfect balance, slightly spicy and perfumed. We think the 2013 will join the ranks of the best bottlings of Palladius. Tension and elegance in perfect equilibrium.
Blend: of Chenin Blanc, Grenache Blanc, Clairette Blanche , Viognier, Verdelho, Roussanne, Semillon Gris, Semillon Blanc and Palomino
Alc: 13.8%; RS: 3.1g/l; pH: 3.28; Total sulphur: 20mg/l; Total acidity: 5.4g/l Production: 7000 bottles