Provenance

Private Client

Critics Ratings

'My favourite Sadie Family white changes from vintage to vintage - let's face it, there are so many candidates. In 2017 it is 'T Voetpad, a world-class wine that's made with the oldest field blend in the country. Just a fingertip from perfection, it combines Chenin Blanc, Semillon, Palomino, Malvasia Rei and Hanepoot in a seamless whole. Savoury, leesy, waxy and layered, it's a wine that keeps giving in the glass, unfurling flavours of Burgundian complexity. 2020-30' - Tim Atkin MW, SA Special Report 2018, 99/100

'A creamy, alluring style, with a light frame of butter and brioche caressing the core of creamed pear, yellow apple and melon flavors. Subtle floral and quinine flashes on the finish add contrast and lift. Chenin Blanc, Sémillon, Sémillon Gris, Palomino and Muscat. Drink now through 2023.' - James Molesworth, Wine Spectator, 93/100 (May 2019)

'Field blend chenin, semillon, palomino, muscat from vineyard planted between 1900 & 1928. Slate-like leanness, effortless balance, 2017 as breathtaking as always. Cool white peach & nectarine, some citrus & semillon's waxiness a welcome detail. Co-fermented/year older vats.' - Platter's SA Wine Guide 2019. 4.5* (93/100)

'A Swartland field blend. An amazingly complex nose - floral perfume and dried herbs before citrus, apple, stone fruit plus some leesy complexity. Rich and full on the palate but wonderfully composed - impressive fruit concentration matched by a great line of acidity and a finish that goes on and on. Dense, layered and grippy, it's totally arresting. Already very expressive, you nevertheless get the sense that this wine will deliver plenty more in time.' - Christian Eedes, Winemag.co.za, 97/100 (Nov 2018)

'The 2017 'T Voetpad Fermented is a mélange of white grape varieties planted between 1887 and 1920 and was aged in one old foudre. It has a very well defined bouquet with scents of white flower, black currant leaf, tangerine and a touch of marmalade. The taut, linear palate is well balanced with a crisp line of acidity, offering touches of peach skin and a hint of white pepper and fennel on the finish. Wonderful.' - Neal Martin, Vinous, 95/100 (Aug 2018)