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Eben Sadie

Sadie Palladius Swartland 2018

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  • Size: 750ml
  • Vintage: 2018
  • ABV: 14%
  • Origin: Swartland/South Africa
  • Grapes: Chenin Blanc, Grenache Blanc, Marsanne, Semillon, Semillon Gris, Viognier, Clairette Blanche, Roussanne, Verdelho, Colombard and Palomino

Description

Eben Sadie is the most influential winemaker of his generation in South Africa. Having worked in wineries right around the world in the 1990s (Burgundy, Oregon, Italy, Austria, and Germany) he returned to South Africa and started his own label, Sadie Family Wines, in 1999. Its first wine, the Syrah-based Columella 2000, was awarded 5 stars in the Platter Guide.  Palladius, its idiosyncratic flagship white, received 5 stars in its third (2004) vintage.  Following a period of supporting winemaking projects outside of South Africa he now focuses only on the wines in makes from vineyards in the Swaartland, Olifants River and Stellenbosch.

His hard work, attention to detail, diligence on organic farming methods and incredible knowledge of the Western Cape's vinous historical treasures have inspired those that work with him, around him and sell his wines globally. His influence today is prophetic, his wines are profound and extremely sought after. His flagship wines are Columella and Palladius, blends made from all the parcels and varieties he works with, while his Old Vine Series are a brilliant collection of single vineyard wines with evocative names such as Pofadder (Puffadder), Skerpioen (Scorpion), Soldaat (Soldier), T'Voetpad (Footpath), Treinspoor (Traintrack), Skurfberg (rugged mountains) and Kokerboom (Aloe tree).

Vineyards:  Paardeberg Granite (13 vineyards), Sandstone (4 vineyards).

Grapes:  Chenin Blanc, Grenache Blanc, Clairette Blanche, Viognier, Verdelho, Roussanne, Marsanne, Semillon Gris, Semillon Blanc and Palomino, Colombard

Soils: (Various) Granite, Gravel & Sandstone formations.

Vinification:  Hand sorting of individual berries of the entire production in small “strawberry” cases.  The grapes are pressed in a traditional basket press and the juice run off directly to clay amphorae & concrete eggs.

Ageing:  The Palladius matures for 12 months in these vessels and is then racked into big old foudres for an additional 12 months ageing prior to bottling. Fermentation is spontaneous and no additives are used.  The wine finishes fermenting in its own time - in some cases this may take up to 20 months.  After two years the wine is bottled unrefined and unfiltered.  

Notes: The 2018 Palladius is pale gold in color with an impressive meniscus that clings to the glass. The nose is youthful with a significant underlying mineral essence beneath aromas of waxy citrus blossom, Meyer lemon pith, raw honeycomb, wax melon and yellow apple skin. Medium-bodied, the 13.5% alcohol wine is majestic on the palate, displaying a tightly wound mineral tension, a waxy and textural mouthfeel and a kiss of phenolic bitterness to make this absolutely food-friendly and age-worthy. The wine continues to unfold and evolve on the palate, offering complex terroir expressions. Concluding with a long, drawn-out and persistent finish, flavors of dusty citrus linger for more than a minute. There’s no wonder why these wines are so highly allocated and sought after. I just had a daydream about how tertiary and nutty this bottle will be in 15 years. Simply stunning! Wow. 94pts Wine Advocate 

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