Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $38.12Original ZAR 626.51≈ €33.92 · £28.66 | thesadiefamily.com ↗ |
2025 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.8 g/L
pH 3.48
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Grenache 100%
Region Piekenierskloof
Soil Weathered table mountain sandstone formations
Vineyard Yield 22 hL/ha
Fermentation Vessels 33 hL concrete tanks
Pressing Method Old Basket Press
Production Details 30% whole cluster and 70% destemmed; bottled from fine lees after adding 60 mg/L sulphur three weeks before bottling.
Tasting Notes Red strawberry, red cherry, pomegranate, earthy notes, fresh acidity, and a slight youthful reduction
Sources: thesadiefamily.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.1 g/L
pH 3.55
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Grenache
Grenache100%
Drinking Window 2029-2032+
Region Piekenierskloof
Soil Weathered table mountain sandstone formations
Vineyard Yield 22 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 30 days
Total Aging 12 months
Lees Aging 8 months
Sulfites 88.0 ppm
Contains Added Sulfites Yes
Production Details 30% whole cluster, 70% destemmed. 30 days fermentation on skins in concrete tanks. Pressed in basket press. Aged 8 months on lees, then transferred to clean concrete tank for 4 months. 60mg/L SO2 added 3 weeks prior to bottling. Bottled from fine lees.
Sources: thesadiefamily.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.18%
Residual Sugar 1.5 g/L
pH 3.5
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grenache
Grenache100%
Drinking Window 2028-2031+
Region Piekenierskloof
Soil Decomposed table mountain sandstone
Vineyard Yield 22 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 30 days
Total Aging 12 months
Lees Aging 8 months
Sulfites 83.0 ppm
Contains Added Sulfites Yes
Production Details 60% whole cluster, 40% destemmed. 30 days fermentation on skins in concrete tanks. Pressed in basket press. Aged 8 months on lees, then transferred to clean concrete tank for 4 months. 60mg/L SO2 added 3 weeks prior to bottling. Bottled from fine lees.
Sources: thesadiefamily.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.18%
Residual Sugar 1.8 g/L
pH 3.52
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grenache
Grenache100%
Drinking Window 2027-2030+
Region Piekenierskloof
Soil Decomposed table mountain sandstone
Vineyard Yield 22 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 30 days
Total Aging 12 months
Lees Aging 8 months
Sulfites 73.0 ppm
Contains Added Sulfites Yes
Production Details 60% whole cluster, 40% destemmed. 30 days fermentation on skins in concrete tanks. Pressed in basket press. Aged 8 months on lees, then transferred to clean concrete tank for 4 months. Leaf pulling around shaded bunches to increase sun exposure. 60mg/L SO2 added 3 weeks prior to bottling. Bottled from fine lees.
Sources: thesadiefamily.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.6 g/L
pH 3.47
Total Acidity 5.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grenache
Grenache100%
Drinking Window 2026-2029+
Region Piekenierskloof
Soil Decomposed table mountain sandstone
Vineyard Yield 22 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 30 days
Total Aging 12 months
Lees Aging 8 months
Sulfites 81.0 ppm
Contains Added Sulfites Yes
Production Details 60% whole cluster, 40% destemmed. 30 days fermentation on skins in concrete tanks. Pressed in basket press. Aged 8 months on lees, then transferred to clean concrete tank for 4 months. Leaf pulling around shaded bunches to increase sun exposure. 60mg/L SO2 added 3 weeks prior to bottling. Bottled from fine lees.
Sources: thesadiefamily.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.7 g/L
pH 3.35
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Grenache
Grenache100%
Drinking Window 2025-2028+
Region Piekenierskloof
Soil Decomposed table mountain sandstone
Vineyard Yield 25 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 30 days
Total Aging 12 months
Lees Aging 8 months
Sulfites 72.0 ppm
Contains Added Sulfites Yes
Production Details 60% whole cluster, 40% destemmed. 30 days fermentation on skins in concrete tanks. Pressed in basket press. Aged 8 months on lees, then transferred to clean concrete tank for 4 months. Destemming increased to reduce potassium pick-up and pH meltdown. 60mg/L SO2 added 3 weeks prior to bottling. Bottled from fine lees.
Sources: thesadiefamily.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2024 / 750ml | CHF 374.00Recorded amount · package unit unverified | fr.millesima.ch ↗ |
| Wine-SearcherLWIN 1336414 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Aprilskloof Rd, Paardeberg, Malmesbury 7299
Phone
+27 22 125 0085
Owner
Eben Sadie
Cellarmaster
Eben Sadie