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Sadie Family Columella 2003

Syrah/Shiraz from South Africa
  • WS93
0% ABV
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  • WS94
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Winemaker Notes

"The most excellent wine is one which has given pleasure by its own natural qualities. Nothing must be mixed with it which might obscure its natural taste," observed Lucius Junius Moderatus Columella. This timelessly valid judgment appeared over two millennia ago, in Columella's treatise on farming, De re Rustica (‘On Country Matters'), the most comprehensive account of Roman viticulture. It is a fitting definition of a wine named to honor Columella, a wine carefully nurtured to express its origins in the soils of South Africa 's Swartland region, first made from the 2000 vintage.

Why an ancient Roman in modern Swartland? Columella, as mentioned earlier, was one of the most important writers on viticulture and vinification in early Rome . Through his work and direction, many grapes made their way up the Rhone — on whose steep northerly banks Syrah is now produced in its purest form. "And as syrah forms the basis of our wine," says Eben Sadie, "and as I am fascinated by Columella and admire his work and his understanding of viticulture — well, why not?"

A blend of Syrah and Mourvèdre, Southern Rhone varietals particularly suited to the arid climate of the rugged terrain of the Swartland region. Painstakingly crafted using time-honored winemaking machinery (basket press) and methodology (pigage), this wine is a bottled rendering of the very terroir from where it was created. The aim is to produce a unique and honest wine displaying minerality as apposed to more opulent flavors.

"This just gushes with exotic fruit--raspberry, boysenberry and fig--while staying juicy and vibrant thanks to the tangy mineral spine. Plenty of sweet spice notes also add dimension to the finish, which is rich and youthful. Drink now through 2011. 665 cases made."
-Wine Spectator

"Deep red-ruby. Slightly roasted, spicy dark fruit and licorice aromas hint at surmaturite without losing freshness. Broad, large-scaled, very ripe and dry, hinting at licorice. Showing less fruit sweetness and detail today than the '04, but this seems rather stubbornly closed and the finish features substantial ripe tannins. Aeration brought a meaty syrah character. I'd forget about this for at least two years."
-International Wine Cellar 90+

Critical Acclaim

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WS 93
Wine Spectator
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Sadie Family

Sadie Family

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Sadie Family, South Africa
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The Sadie Family strives for wines that are fresh, flavorsome, refined, harmonious and balanced and aims to offer drinking pleasure at the highest level of quality, at any stage of a wine's life: the wine-drinker's eagerness for a further glass is their measure of achievement!

The Sadie's two wines, Columella and Palladius, originate in the soils in the Swartland region, which stretches north of Cape Town between Durbanville and Piketberg, inland from the Atlantic Ocean, and centered on the town of Malmesbury. Importantly, the area has a remarkably stable climate, allowing a consistent level of quality each year, in subtly different vintage conditions.

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South Africa

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With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.

Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.

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Syrah/Shiraz

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Marked by an unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

UWWEC2808_2003 Item# 89904