Palladius

About this wine

Palladius is the white flagship of The Sadie Family Wines, first released in 2002 as a counterpart to Columella. A complex blend of 11 Mediterranean grape varieties — led by 35% old-vine Chenin Blanc — drawn from 17 distinct, dry-farmed parcels across Swartland planted between 1900 and 1974. The wine is spontaneously fermented in 725 L concrete eggs and clay amphorae, spending 12 months on gross lees before a further 12 months in large, neutral oak foudres. It is bottled unfined and unfiltered, resulting in a wine of extraordinary texture, depth, and mineral tension that rivals the world's finest whites.

Sommelier's Note

"Palladius is the definitive proof that South Africa can produce white wines that belong in the same conversation as Montrachet — every serious collector must have at least one bottle waiting in the cellar."

Food Pairings

Palladius excels alongside rich seafood — roasted lobster, seared scallops, and creamy shellfish bisque. Its saline minerality and vibrant acidity make it a natural partner for oysters and lightly cured fish. The wine's textural weight supports roasted poultry, veal with cream sauce, and aged Comté. For Japanese cuisine, try it with sea bream sashimi, grilled abalone, or conger eel (anago) tempura — the wine's citrus and mineral character beautifully complements the ocean's delicacy.

When to drink it

Special celebrations, milestone dinners, high-end restaurant experiences, or gifting to the most serious wine lover in your life.

Specs

Grape Varieties

Chenin Blanc, Grenache Blanc, Clairette Blanche, Viognier, Verdelho, Roussanne, Marsanne, Semillon Gris, Semillon Blanc, Palomino, Colombard

Style

White

Price Range

¥15,000-20,000

Terroir & Winemaking

A blend of 11 white varieties from 17 old-vine, dry-farmed parcels across Swartland (granite, schist, clay, and chalk soils), with vines planted between 1900 and 1974. Grapes are whole-bunch pressed and turbid juice transferred to 725 L concrete eggs and 400–1,200 L clay amphorae for spontaneous fermentation with indigenous yeasts at a constant 18 °C. Each vineyard parcel is fermented in the same vessel each vintage. The wine rests 12 months on gross lees in amphorae and concrete, then a further 12 months in large, neutral French oak foudres. Bottled unfined and unfiltered. No additives.

Frequently Asked Questions

What does Palladius taste like?

Palladius delivers a complex, evolving profile of stone fruit (peach, apricot), citrus zest, white flowers, beeswax, lanolin, and a striking saline minerality. The palate is rich and creamy yet animated by bright acidity, finishing with a long, phenolic bitterness that invites the next sip.

What grape varieties are in Palladius?

Palladius is a blend of 11 Mediterranean varieties, with old-vine Chenin Blanc (approximately 35%) playing the lead role, supported by Grenache Blanc, Clairette Blanche, Viognier, Verdelho, Roussanne, Marsanne, Semillon Gris, Semillon Blanc, Palomino, and Colombard.

How long can Palladius be aged?

Palladius is drinking well upon release but is built for a decade or more of cellaring. Expect it to gain additional complexity, texture, and nutty, honeyed depth over 10–15 years. Older vintages show it at its most compelling.

What food pairs best with Palladius?

Palladius shines with rich seafood (lobster, scallops, abalone), roasted poultry, and cream-based dishes. For Japanese cuisine, it is outstanding alongside sea bream sashimi, anago tempura, and grilled shellfish.

What makes Palladius different from other South African whites?

Unlike most South African whites that focus on a single variety, Palladius blends 11 complementary varieties from 17 ancient vineyards. This diversity, combined with clay amphorae fermentation and 24 months of aging, creates an unrivalled depth and site-expression rarely seen outside Burgundy.