Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $37.93Original ZAR 626.51≈ €34.02 · £28.40 | thesadiefamily.com ↗ |
2025 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.5 g/L
pH 3.35
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Cinsaut (Hermityk, the South African synonym)
Region Swartland
Soil Iron rich slate formations
Vineyard Yield 28 hL/ha
Fermentation Vessels Concrete tanks
Pressing Method Old Basket Press
Oak Types Old foudre / conical wooden casks
Production Details 30% whole cluster and 70% destemmed; approximately 30 days on skins in concrete; old basket-pressed; 60 mg/L sulphur added two weeks before bottling; bottled from fine lees.
Tasting Notes Strawberry-red fruit, spicy and peppery notes, violets, lifted aromatics, firm tannins, and slight early-bottling reduction.
Sources: thesadiefamily.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.3 g/L
pH 3.5
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cinsaut
Cinsaut100%
Drinking Window 2025-2028+
Region Swartland
Soil Iron rich slate formations
Vineyard Yield 28 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 30 days
Total Aging 12 months
Lees Aging 11 months
Oak Types foudre
Used Oak Only Yes
Sulfites 87.0 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 11 months on lees in 28-year-old conical wooden foudres, then racked to concrete tank for 1 month. 60mg/L SO2 added 2 weeks prior to bottling. Bottled from fine lees.
2023 Technical Specifications
Alcohol 13.2%
Residual Sugar 1.5 g/L
pH 3.41
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Cinsaut100%
Drinking Window 2026-2029+
Region Swartland
Soil Iron rich slate formations and decompositions thereof
Vineyard Yield 28 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 30 days
Total Aging 12 months
Lees Aging 11 months
Oak Types foudre
Used Oak Only Yes
Sulfites 61.0 ppm
Contains Added Sulfites Yes
Production Details 50% whole cluster, 50% destemmed. 30 days fermentation on skins in concrete tanks. Pressed in basket press. Aged 11 months on lees in 28-year-old conical wooden foudres, then racked to concrete tank for 1 month. 60mg/L SO2 added 2 weeks prior to bottling. Bottled from fine lees.
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.5 g/L
pH 3.29
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cinsaut
Cinsaut100%
Drinking Window 2025-2028+
Region Swartland
Soil Iron rich slate formations and decompositions thereof
Vineyard Yield 28 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 30 days
Total Aging 12 months
Lees Aging 11 months
Oak Types foudre
Used Oak Only Yes
Sulfites 61.0 ppm
Contains Added Sulfites Yes
Production Details 50% whole cluster, 50% destemmed. 30 days fermentation on skins in concrete tanks. Pressed in basket press. Aged 11 months on lees in 28-year-old conical wooden foudres, then racked to concrete tank for 1 month. 60mg/L SO2 added 2 weeks prior to bottling. Bottled from fine lees.
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.6 g/L
pH 3.33
Total Acidity 5.45 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Cinsaut
Cinsaut100%
Drinking Window 2026-2029+
Region Swartland
Soil Iron rich slate formations and decompositions thereof
Vineyard Yield 28 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 30 days
Total Aging 12 months
Lees Aging 11 months
Oak Types foudre
Used Oak Only Yes
Sulfites 76.0 ppm
Contains Added Sulfites Yes
Production Details 50% whole cluster, 50% destemmed. 30 days fermentation on skins in concrete tanks. Pressed in basket press. Aged 11 months on lees in 28-year-old conical wooden foudres, then racked to concrete tank for 1 month. 60mg/L SO2 added 2 weeks prior to bottling. Bottled from fine lees.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1278167 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Aprilskloof Rd, Paardeberg, Malmesbury 7299
Phone
+27 22 125 0085
Owner
Eben Sadie
Cellarmaster
Eben Sadie