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David & Nadia, Topography Pinotage Swartland, 2024

Red Wine from South Africa, South Africa
by David & Nadia
$28.99
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David Sadie grew up in South Africa's Swartland and, after a rugby injury redirected his path, studied viticulture at Stellenbosch before working vintages from New Zealand to France. He launched his own label in 2010; his wife Nadia, a trained soil scientist, joined in 2016 to oversee the vineyards. Together they've become torchbearers for a new generation in the Swartland, earning Tim Atkin's "Young Winemakers of the Year" in 2020. Their Topography wines come exclusively from the Siebritskloof of Paardeberg, where granite soils and a hot, dry climate push vines to express themselves with intensity. This Pinotage—South Africa's signature grape—receives the Burgundian treatment: 20% whole bunches, gentle extraction, fermentation in concrete and large foudre. The result trades the grape's reputation for rusticity for purity and freshness. The 2024 vintage emerged from a challenging wet winter, but the Sadies consider it among their favorites. A window into what happens when thoughtful farming meets a grape too often dismissed.

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More about David & Nadia

David and Nadia Sadie are young oenologists working old, low-yielding Swartland vineyards with the kind of care that feels almost obsessive. Both trained in viticulture and enology, they made their first wine together in 2010 on the Paardebosch farm. Chenin Blanc, Grenache, and blends that taste like the vineyard, not the winemaker's philosophy. Single-vineyard sites capturing different soil types. This is the future of South African wine.

Wine Details

  • Grape Variety

    Pinotage

  • Vintage

    2024

  • Size

    750ml

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

What Skurnik Wines has to say about this wine:

100% PinotageDry land farmed bush vines planted in 1991-1998Vineyard located on the Paardeberg, around 240 MASLPure granitic soil and decomposed granite deposits20% whole bunches all deposited in a concrete and vertical wooden foudre for fermentationOne punch down per day, delicately extracted and then pressed off into the old 4,000 L vertical foudre

Tasting Notes & Food Pairings

Perfect Pairings

Tasting Profile