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Pofadder 2022The Sadie Family Wines - 75 cl.

94+ R. Parker
Pofadder
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Region:
Westkaap
Wine colour:
Red
Alcohol content:
13,5 %
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65,80 € /pc
54,38 € excl. VAT
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Product info


Vinification
In the late 19th century, and much of the 20th, Cinsault was the workhorse red variety that played an undeclared role in some great red blends. It was an obvious candidate for inclusion in any historical edition of wine, although it poses many challenges in the vineyard as well as in the cellar, including the difficulty of keeping yields down and attaining perfect ripeness, plus its very oxidative character. Simply put: one has to tread very carefully with all aspects of the cultivation and the production of Cinsaut but it does come with great reward if all is in check. We basically fill the concrete tanks whole cluster to about 50% and then destem 50% to get some juice in the tank to have the initiation of fermentation. The fermentation is for about 30 days on the skins and then we press the grapes in an old basket press.
In the late 19th century, and much of the 20th, Cinsault was the workhorse red variety that played an undeclared role in some great red blends. It was an obvious candidate for inclusion in any historical edition of wine, although it poses many challenges in the vineyard as well as in the cellar, including the difficulty of keeping yields down and attaining perfect ripeness, plus its very oxidative character. Simply put: one has to tread very carefully with all aspects of the cultivation and the production of Cinsault but it does come with great reward if all is in check. We basically fill the concrete tanks whole cluster to about 50% and then destem 50% to get some juice in the tank to have the initiation of fermentation. The fermentation is for about 30 days on the skins and then we press the grapes in an old basket press.
In the late 19th century, and much of the 20th, Cinsault was the workhorse red variety that played an undeclared role in some great red blends. It was an obvious candidate for inclusion in any historical edition of wine, although it poses many challenges in the vineyard as well as in the cellar, including the difficulty of keeping yields down and attaining perfect ripeness, plus its very oxidative character. Simply put: one has to tread very carefully with all aspects of the cultivation and the production of Cinsault but it does come with great reward if all is in check. They basically fill the concrete tanks whole cluster to about 50% and then remove the stem 50% to get some juice in the tank to have the initiation of fermentation. The fermentation is for about 30 days on the skins and then press the grapes in an old basket press.
After pressing the wine is transferred into some 28 year old conical wooden casks that do not impart any wooden flavours and the age and the saturation of the wood also make for a very slow reaction of the resultant wine with oxygen. The wine is left on the lees for 11 months and then racked to another concrete tank for an additional month to settle clean.
Storage potential
Drink as from : 2024
Best moment : 2029-2031
Until : 2034
Trial analysis
The 2022 Pofadder displays delicate red fruit of great purity and linear qualities; there are soft oriental spices and earthy aromas on the outer edges suggesting greater complexity in the future. The same fruit and deeper earthy aspects carry through to the mouthfeel and taste, which is a more serious style of Cinsaut. As with many 2022 wines, the tannins are also remarkably smooth with softer acidity.
Reviews
R. Parker (94+/100)

Red-fruited and softly spicy, the 2022 Old Vine Series Pofadder offers ample floral expressions with crunchy red fruit aromas that display a pure and fresh expression of Cinsault. Medium to full-bodied and with 14% alcohol, the palate is fresh and mineral driven before a firm tannic grip clamps down, telling me it's much too young right now. With a fine acid backbone, this beauty will continue to shine with elegance and finesse for more than a decade. It's immensely pleasurable and has me craving duck breast. Only 5,000 bottles were produced from 50% whole-cluster Cinsault. Speaking with Eben Sadie, he believes it’s their best Cinsault since 2012.

Wine estate

After having worked for several years in the Priorat and having founded Terroir al Limit there, Eben Sadie returned to his South African roots.
As he said himself: "Winemakers have to make wine in the region where they were born. This is where they know best the terroir".

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