Sadie Family Wines ‘T Voetpad ’23

Description

Sadie Family Wines 'T Voetpad '23 is a singular expression of South African heritage, representing a historic field blend from the Swartland. The wine is composed of interplanted varieties, primarily Semillon Blanc, Semillon Gris, Palomino, and Chenin Blanc, with a small but vital percentage of Muscat d'Alexandrie adding aromatic lift. Sourced from the country's oldest registered vineyard, a pristine 1.4-hectare plot planted between 1887 and 1928, the vines are dry-farmed and survive in the arid climate thanks to a subterranean water source that keeps the roots hydrated. The 2023 vintage was marked by a cooler growing season punctuated by heat spikes, compelling an earlier harvest to preserve the wine's electric acidity and structural integrity, resulting in a production of immense concentration.

In the glass, this wine reveals a brilliant, medium-gold hue with high viscosity. The nose is complex and evocative, offering primary aromas of kaffir lime, white peach, and bruised apple, underpinned by secondary notes of lanolin, chamomile tea, and crushed gravel. On the palate, it is full-bodied and dry, defined by a luxurious, waxy texture that coats the mouth. Flavors of salted lemon curd, beeswax, and ginger root are framed by a spine of vibrant acidity and a subtle, phenolic bitterness reminiscent of steeped tea or chalk dust. The finish is remarkably persistent, blending saline minerality with a savory, herbal edge.

Winemaker Eben Sadie is a pioneer of the Swartland revolution, utilizing sustainable farming and minimal intervention to let the terroir speak. Unique to this cuvée, the grapes are picked simultaneously and co-fermented spontaneously in old wooden foudres (large casks), allowing the different varietals to integrate seamlessly from the very beginning of the process. The wine remains on its lees to enhance mouthfeel before being bottled without fining or filtration. For dining, this wine requires dishes with substance and texture. It pairs beautifully with pan-seared scallops over a corn and bacon chowder, where the wine's salinity complements the seafood while cutting through the creamy base. Alternatively, serve it alongside a grilled pork chop with peach and jalapeño salsa; the stone fruit notes in the wine echo the glaze, while the acidity cleanses the palate of the char and fat. Critics have universally praised this vintage, with Tim Atkin MW awarding it 98 points. Despite its scarcity—only around 1,800 bottles are produced—it remains a relative value compared to white Burgundies of similar stature, provided one can secure an allocation.