Vineyards: Paardeberg (3 vineyards), Kasteelberg (3), Malmesbury (1), Piquetberg (1). With a yield of 18–24hl/ha
Soils: Granite, Slate, Gravel & Sandstone formations
Vinification: Hand sorted individual berries in small cases. Spontaneous fermentation in 3,300l open concrete fermenters took about 3 weeks at 24 °C; followed by a maceration of another 3 weeks. No additions are made to the fermenting wine. Pressing takes place in a traditional basket press. The wine is transferred to barrel for malolactic fermentation.
Ageing: 12 months on lees in tight-grain French oak, 10% new. The wine is then racked into big oval casks (foudres) for an additional year of maturation on the fine lees. After 2 years, the wine is bottled without fining or filtration.
Notes: 2014 could easily be overlooked because it came between the explosive 2013 and the very pretty 2015. It was in every respect a slow mover and developer, but did grow in stature and definition and will continue to do so. It will be worth the wait. The 2014 Columella has a deeper and more mysterious character and it is clear that much more will be revealed with time. We cherish these more profound and tightly knit vintages that are often overlooked because the fruit is initially more hidden. They are more introverted, as was the case with the 2011, which to date may have been the best Columella bottling. We can only hope that this will be the next contender. Time will tell. This wine will respect time and will be worthy of its space in any ageing cellar.
WINEMAKER: Eben Sadie
GRAPES: Syrah, Mourvèdre, Grenache,
Carignan & Cinsaut
TOTAL ACIDITY: 5.9 g/l
TOTAL SULPHUR: 75 mg/l
RESIDUAL SUGAR: 1.8 g/l
ANNUAL PRODUCTION: 750 cases x 12/750ml