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The tasting |
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Bright light yellow. |
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Delicate aromas of Semillon with notes of wax in a subtle floral register. |
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A powerful palate combined with incredible acidity and texture from an exceptional terroir. |
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The sommelier's advice |
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Serve between 10 and 12°C. |
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Shellfish, grilled prawns, oysters and a touch of lemon, smoked herring and candied Granny Smith. |
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From now until 2033 |
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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 offering 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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Made from 80% white Sémillon and a touch of Sémillon Gris, the 2023 WO Olifants River Kokerboom Sémillon Blanc is a monumental wine crafted from an exceptional sandstone terroir. Fermented and aged in large foudres without new oak, it highlights the grape’s signature character with waxy notes, remarkable freshness, and impressive power. Its incredible tannins, vibrant acidity, and textured depth make it both a wine for the table and one with extraordinary aging potential. Rated 96/100 by James Suckling. |
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Hand harvested. Vinification using indigenous yeasts. Whole grapes pressed. Aged for 12 months in tuns. |
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AWARDS |
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James Suckling: 96/100 |
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