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The tasting |
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Bright pale yellow. |
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An aromatic bouquet combining lime and citrus fruits with a saline/mineral touch. |
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The acidity and soft, almost silky tannins give a long finish. |
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The sommelier's advice |
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Serve between 10 and 12°C. |
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Turbot with beurre blanc, courgette flower fritters, old-fashioned veal blanquette, scallop cassolette with curry. |
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From now until 2030 |
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The estate and the wine |
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The Sadie Family is widely regarded as the producer of South Africa’s finest wines. Praised by critics and highly sought after by enthusiasts, this estate, led by the visionary Eben Sadie, stands as a beacon of excellence in the Southern Hemisphere. Its reputation extends far beyond its home soil, captivating wine lovers worldwide.
This prestigious offer is a chance to explore the craftsmanship and refined style that define the Sadie Family’s wines. From old vines, controlled alcohol levels, and low yields to exceptional finesse and depth, these wines adhere to European winemaking philosophies while showcasing a distinct identity in both white and red expressions. Eben Sadie’s international experience brings a unique perspective, seamlessly blending tradition with innovation in this dynamic setting.
Sourced biodynamically from 48 meticulously selected plots across 43 hectares, the vineyards feature a variety of soils, including granite, sand, sandstone, and limestone. These thoughtful choices elevate the estate’s cuvées to the pinnacle of global winemaking. |
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A blend of Chenin Blanc and Palomino, the 2023 WO Swartland Skerpioen White is born from limestone soils that lend it distinctive saline and mineral notes, with hints of lime, citrus, and a touch of iodine. Its fresh, linear structure brims with energy, while the smooth texture adds a surprising depth of complexity, finesse, and delicacy.
This is a rare and refined cuvée that beautifully showcases its unique terroir. Rated 95/100 by James Suckling. |
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Hand harvested. Vinification using indigenous yeasts. Pressing in vertical wooden presses. Fermentation in tuns. Aged for 12 months in old acacia and oak tuns. |
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AWARDS |
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James Suckling: 95/100 |
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