THE SADIE FAMILY WINES Columella 2003

Syrah (80%) & Mourvèdre (20%)

Hand sorting of each individual berryfor the entire production insmall “strawberry” cases. Fermentation in 2000 litre open wooden fermenters.Fermentation of about three weeks at a temperatureof 24 °C and then a macerationpost fermentation of another three weeks. Pressingtakes place in an old basketpress and the wine is transferred directly to barrel for malolactic fermentation.Oaking: French oak barrels, Bordeaux Traditional selection. Tight grain. The agingtakes place for 18 months on the lees and then we rack and an additional sixmonths of aging on the fine lees. Total time spendis two years

This vintage is the one that will not repeat itself that easily again, almost aperfect growing season, but very warm temperaturesduring picking time as well,allowing for theperfect tannin ripenessbecause of the growing season. The tannindensity is heading more in the direction of the 2001 vintage. We however find thefruit to be more in the dark black fruit spectrum and also to be quite spicy, this is allproof of the heated climatic conditions that prevailed throughout the season. Theabsolute standout of the vintage is the tannin andthe structure of the wine and in timewe will know how this unfolds with the rest of theaspects of the wine.Average yield for vintage is 22 - 24 hl/Ha.