Highly acclaimed, benchmark Swartland red blend. It features a seven-variety mix led by 38% Syrah, along with Mourvèdre, Grenache, Carignan, Cinsaut, Tinta Barocca, and Pinotage. Critics award it outstanding scores (such as 98 points from Tim Atkin MW) for its incredible balance, fine-grained tannins, and dark/red fruit charm. A wine to be aged.

Hand sorting of individual berries of the entire production in small “strawberry” cases. Fermentation takes place spontaneously in 3300 litre open concrete fermenters for about three weeks at a temperature of 24 °C and is then followed by a post-fermentation maceration of another three weeks. No additions are made to the fermenting wine. Pressing takes place in a traditional basket press and the wine is transferred to the barrel (10% new) for malolactic fermentation.

The wine spends 12 months on the lees in tight-grain French oak barrels, just 10% of them new, and is then racked into big oval casks (foudres) for an additional year of maturation on the fine lees. After two years the wine is bottled unfined and unfiltered.

Tasting Notes: Our Signature wines spearhead our viticultural and vinicultural developments and the yearly renewed implementation of more finite and precise workings. The incremental growth of Mourvèdre, Carignan, Cinsaut, Tinta Barocca, and Pinotage in the final blend has contributed much to the depth and complexity of the tannins. The fruit purity has also been lifted, with remarkable freshness on the palate. The Columella has taken on many dimensions and interpretations over time, with quality being the central pillar, but more recently, the response to terroir has been more linear. This 2023 Columella vintage displays strawberry aromas transitioning to dark cherry and floral perfumed aromatics. Over time, the trademark violets and perfumes will develop
further; the wine is very compact. This 2023 is slightly firmer and grippier than the 2022 vintage and presents itself as a deeper-centred wine. Its tannin dynamics are similar to those of the 2019 vintage. The wine needs time. Decant for 2 to 3 hours before serving to let its dense dark fruit, sandalwood, and "Negroni spice" aromatics fully open up.

Food Pairing: Pairs best with rich, savory, and umami-heavy dishes such as slow-roasted rosemary and garlic leg of lamb, braised lamb tagine, grilled beef tenderloin, or venison loin with a berry reduction. Red Meat: Medium-rare dry-aged steak, grilled beef tenderloin, or smoked barbecue brisket. Lamb & Game: Slow-cooked rosemary-garlic lamb shoulder, rich lamb tagine, or roasted venison loin. Vegetarian Alternatives: Braised earthy lentils, smoky roasted portobello mushrooms, or spiced Ethiopian lentil stews. Cheese: Mature hard cheeses or blue cheeses like Fourme d'Ambert.

Syrah, Mourvèdre, Grenache, Carignan, Cinsaut, Tinta Barocca and Pinotage. Matured for 12 months in oak barrels, of which 5% were new, before a further 12 months in foudre. Red and black berries, pomegranate, olive, fynbos, violets, earth and spice on the nose. The palate has good fruit definition and weight, fresh acidity and fine tannins, the finish savoury. Dark and brooding, impressive in depth and structure, but currently a bit unyielding and not immediately easy to love. Alc: 13.5%. Christian Eedes rating: 94/100.

ANALYSIS: ALC 13.5% | TA 5.6g/L | pH 3.46 | RS 1.4g/L