2009 Eben Sadie, Columella, Swartland, do not use see 56232

2009 Eben Sadie, Columella, Swartland, do not use see 56232

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2009 Eben Sadie, Columella, Swartland, do not use see 56232

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Description

2009 was an outstanding vintage in South Africa and it’s unsurprising that Eben Sadie should produce one if his finest Columellas in this, the tenth anniversary of its launch. The blend of 75% Syrah, 23% Mourvedre and 2% Grenache delivers a wonderfully expressive nose laced with blackberry, black cherry, dark chocolate and tar. On the palate there is a rich seam of more dark fruit, beautifully fine-grained tannin and fine balancing acidity. On the finish there is a hint of minerality but above all a savoury, almost saline character which makes you want to reach for a second glass. I was fortunate to taste this in 2011 as one of a line-up of all ten vintages of Columella since its inception, and it is clearly one of the very best if not the best. It seems more subtle than the earlier vintages, perhaps less alcoholic, and more polished while losing none of its terroir-driven focus.

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About this WINE

Syrah/Shiraz

Syrah/Shiraz

A noble black grape variety grown particularly in the Northern Rhône where it produces the great red wines of Hermitage, Cote Rôtie and Cornas, and in Australia where it produces wines of startling depth and intensity. Reasonably low yields are a crucial factor for quality as is picking at optimum ripeness. Its heartland, Hermitage and Côte Rôtie, consists of 270 hectares of steeply terraced vineyards producing wines that brim with pepper, spices, tar and black treacle when young. After 5-10 years they become smooth and velvety with pronounced fruit characteristics of damsons, raspberries, blackcurrants and loganberries.

It is now grown extensively in the Southern Rhône where it is blended with Grenache and Mourvèdre to produce the great red wines of Châteauneuf du Pape and Gigondas amongst others. Its spiritual home in Australia is the Barossa Valley, where there are plantings dating as far back as 1860. Australian Shiraz tends to be sweeter than its Northern Rhône counterpart and the best examples are redolent of new leather, dark chocolate, liquorice, and prunes and display a blackcurrant lusciousness.

South African producers such as Eben Sadie are now producing world- class Shiraz wines that represent astonishing value for money.

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