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 3.42
Total Acidity 5.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Tinta Barocca (Tinta das Baroccas, South African synonym)
Region Swartland
Soil Alluvial plain – sandstone, Granite and quartz formations
Vineyard Yield 30 hL/ha
Fermentation Vessels Fermentation vessel material is not specified; the wine was subsequently settled in a concrete tank.
Pressing Method Old Basket Press
Production Details 30% whole clusters and 70% destemmed; only bucket-overs during fermentation to avoid over-extraction; 65 mg/L sulphur added two weeks before bottling.
Tasting Notes Spicy herbs, dark purple plum, earth, graphite, cedarwood, pencil lead, ripe plum and purple fruit; tight, compressed structure with substantial tannins.
Sources: thesadiefamily.com ↗ · Compare this vintage
2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.4 g/L
pH 3.5
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Tinta Barocca
Tinta Barocca100%
Drinking Window 2029-2040+
Region Swartland
Soil Alluvial plain – sandstone, Granite and quartz formations
Vineyard Yield 30 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 27.5 days
Total Aging 12 months
Lees Aging 11 months
Oak Types foudre
Used Oak Only Yes
Sulfites 78.0 ppm
Contains Added Sulfites Yes
Production Details 30% whole cluster, 70% destemmed. 25-30 days fermentation on skins in concrete tanks, bucket overs only to avoid over-extraction. Pressed in basket press. Aged 11 months on lees in 45-year-old conical wooden foudres, then racked to concrete tank for 1 month. 65mg/L SO2 added 2 weeks prior to bottling. Bottled from fine lees.
2023 Technical Specifications
Alcohol 12.81%
Residual Sugar 1.7 g/L
pH 3.59
Total Acidity 5.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Tinta Barocca
Tinta Barocca100%
Drinking Window 2028-2038+
Region Swartland
Soil Alluvial plain – sandstone, Granite and quartz formations
Vineyard Yield 30 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 27.5 days
Total Aging 12 months
Lees Aging 11 months
Oak Types foudre
Used Oak Only Yes
Sulfites 81.0 ppm
Contains Added Sulfites Yes
Production Details 50% whole cluster, 50% destemmed. 25-30 days fermentation on skins in concrete tanks, bucket overs only to avoid over-extraction. Pressed in basket press. Aged 11 months on lees in 28-year-old conical wooden foudres, then racked to concrete tank for 1 month. 65mg/L SO2 added 2 weeks prior to bottling. Bottled from fine lees.
2022 Technical Specifications
Alcohol 13.25%
Residual Sugar 2 g/L
pH 3.65
Total Acidity 5.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Tinta Barocca
Tinta Barocca100%
Drinking Window 2027-2037+
Region Swartland
Soil Alluvial plain – sandstone, Granite and quartz formations
Vineyard Yield 30 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 27.5 days
Total Aging 12 months
Lees Aging 11 months
Oak Types foudre
Used Oak Only Yes
Sulfites 81.0 ppm
Contains Added Sulfites Yes
Production Details 50% whole cluster, 50% destemmed. 25-30 days fermentation on skins in concrete tanks, bucket overs only to avoid over-extraction. Pressed in basket press. Aged 11 months on lees in 28-year-old conical wooden foudres, then racked to concrete tank for 1 month. 65mg/L SO2 added 2 weeks prior to bottling. Bottled from fine lees.
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.85 g/L
pH 3.49
Total Acidity 5.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Tinta Barocca
Tinta Barocca100%
Drinking Window 2026-2036+
Region Swartland
Soil Alluvial plain – sandstone, Granite and quartz formations
Vineyard Yield 30 hL/ha
Estate Grown Yes
Fermentation Vessels Concrete Tank
Pressing Method Basket Press
Maceration 27.5 days
Total Aging 12 months
Lees Aging 11 months
Oak Types foudre
Used Oak Only Yes
Sulfites 77.0 ppm
Contains Added Sulfites Yes
Production Details 50% whole cluster, 50% destemmed. 25-30 days fermentation on skins in concrete tanks, bucket overs only to avoid over-extraction. Pressed in basket press. Aged 11 months on lees in 28-year-old conical wooden foudres, then racked to concrete tank for 1 month. 65mg/L SO2 added 2 weeks prior to bottling. Bottled from fine lees.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1278183 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Aprilskloof Rd, Paardeberg, Malmesbury 7299
Phone
+27 22 125 0085
Owner
Eben Sadie
Cellarmaster
Eben Sadie