Red Blend of: Syrah, mourvèdre, grenache noir, carignan, cinsaut noir, tinta barocca & pinotage in 11 different sites.

The Swartland: nearly 990,000 hectares of fine wine terroir, is where Eben Sadie’s vision comes alive. From 64 vineyards and 34 varieties, Columella 2024 emerges as one of the most approachable vintages yet.

A belly of tannins ensures longevity, while their finesse defines the wine’s soul. Multi-layered, complex, and endlessly revealing. This is not just a wine, it’s a journey

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(Sadie): 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 2024 Columella shows the customary Mediterranean spicy herbal aromas, with peppery notes and violet accents. It has a lot of fresh red fruit, mulberry, and graphite aromas, along with some dried figs. On the palate the wine displays chalky firm tannins. We believe it is some of the best and most complex tannins we have managed to capture in Columella. The tannins and mouthfeel have been our absolute focus for the past eight years, and we have spent much time studying the various post-fermentation extraction points and pressing dates.

Food Pairing: With rich, earthy, and protein-heavy dishes. It beautifully complements grilled lamb chops, dry-aged ribeye steak, or slow-braised venison. The Mediterranean spice, pepper, violet, mulberry, and fig aromas alongside chalky tannins pair seamlessly with lamb shank, venison, or ribeye, while ratatouille, lamb kofta, or Moroccan tagines mirror its herbal complexity. Charcuterie such as prosciutto or smoked duck balance its fruit purity, and cheeses like Manchego, Pecorino, or blue cheese complement its firm tannins. Earthy dishes like mushroom risotto, lentil stew, or roasted root vegetables enhance its graphite and mulberry depth, and with ageing, braised short ribs or wild boar ragù will elevate its layered mouthfeel.

'The Columella 2024 has a remarkably approachable personality. It’s warm and inviting on the nose, dancing its way between the Rhône, Tuscany and the Mediterranean. The Syrah adds spice, florals and lift, supported by meaty Mourvèdre, tangy Carignan and the grippy tannic frame of Tinta Barocca and Pinotage. With fine, subtle, driving tannins built for long ageing, this unique wine can only be from the Swartland. The 2024 is a blend of Syrah, Mourvèdre, Grenache Noir, Carignan, Cinsaut, Tinta Barocca and Pinotage. It spends 12 months in small oak barrels and then 12 months in large foudres.' – James Pietersen, July 2026

ANALYSIS: ALC 14% | TA 5.7g/L | pH 3.47 | RS 1.8g/L