2017 Sadie Family Swartland Palladius

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2017 Sadie Family Swartland Palladius

Swartland, SOUTH AFRICA
$220.00 Bottle
  • ABV 13.5%
  • Closure: Cork

Sadie's signature white, Palladius, is a blend of all eleven of Swartland's official white varieties, with old, bush-vine Chenin Blanc playing the principal role. The idea is to produce a great white that represents the overall terroir of Swartland (as much as this is possible) and to use all of the permitted varieties. As a result, this is harvested from seventeen separate vineyard sites, with the full list of grapes comprising: Grenache Blanc, Clairette Blanche, Viognier, Verdelho, Roussanne, Marsanne, Semillon, Palomino and Colombard, as well as the hyper-rare Semillon Gris (which plays a key role in Sadie's Kokerboom and T'Voetpad Old Vine Series cuvées). Scattered throughout the Swartland, most of the vineyards are rooted in decomposed Paardeberg Granite (although four parcels lie on sandstone) and qualify for old vine status (35-plus years with the oldest vines planted in 1935). The younger fruit comes from Sadie's own plantings, though even here the yields max out at 22 hl/ha.

Other Reviews....
The 2016 Palladius comes from 17 different vineyards and was fermented in clay amphora and concrete egg and aged for first year, then racked and aged for additional year in old foudres prior to bottling. It has a well defined bouquet, quite neutral in style but blossoming with aeration to reveal hints of lanolin and melted candle wax. The palate is well balanced with crisp acidity, touches of curry leaf and spice and orange peel. A long tail on the finish of white pepper and sage completes this wonderful Palladius.
93 points
Vinous

Broad and lush in feel, featuring creamed melon, pear and yellow apple fruit flavors, framed by warm meringue, white ginger and brioche notes. The long finish flows nicely.
93 points
Wine Spectator

Chenin Blanc, Grenache Blanc, Marsanne, Colombard, Palomino, Semillon Blanc, Semillon Gris, Roussanne, Verdelho, Clairette Blanche, Viognier. Fermented in clay amphora & concrete egg and aged for the first year, then racked & aged for additional year in old foudres. Unfined & unfiltered.
96 points
Tim Atkin, MW