Wine Sadie Family, Columella, 2006
Wine of deep ruby red color.
Wine with a luxurious, rich, rich flavor with a dense structure, tones of black currant, mineral, sweet spices, olives, silky tannins and a long finish.
The aroma of wine beautifully combines tones of dark berries, herbs and spices, the nuances of toast and liquorice.
The wine goes well with meat dishes, game, mature cheeses, pasta with meat sauce, venison, lamb.
The grapes for "Columella" made in the early morning hours. The berries are collected in a small flat boxes and transported to the winery in refrigerated trucks. Grapes for further production of wine is carefully selected. Fermentation takes place in open wooden fermenters, malolactic fermentation - in oak barrels. After assembly, the wine is aged for 24 months in French oak barrels from Bordeaux fine quality, of which 60% are new barrels. The wine is bottled unfiltered.
Eben Sadie, the owner of the winery "Sadie Family", grew up in South Africa and by paying attention to the South African wine industry, felt that the wines of the country is always something missing. Traveling in Europe, he realized that he lacked the tradition. "There is the concept of terroir - he explains, - where history, tradition and time, as well as other elements are woven together, but unfortunately, not always welcome in a world in which we live in today. " Eben Sadie left South Africa and went in search of experience in Germany, Austria, Italy, Oregon, and finally, Burgundy. "I found that people breathe in Burgundy wine. It's part of how they move and live." Back in South Africa, Eben launched its first production of wine "Columella" on a limited budget. He made only 17 barrels from its first harvest in 2000, because he had no money to invest in the project. His goal was to make wine, which would be a little bit of grandeur, which he observed in some European wines. Eben initially knew his wines should not be monosortovymi and blended. He believes that in the cool continental climate there is always interaction with the environment and the ability to maximize the benefits of each class. Eben says that the grapes from the coast is best suited for blending, but adds: "There are always exceptions, we will never be able to reduce the process of wine production to the general rules."
The secret wines Sadi is simple - it's incredibly thorough and takes care of the vineyards. His basement is not mechanized: everything is done by gravity, using manual labor and wooden open fermenters. "This is a very clean way to make wine."