Colombar is rarely taken seriously, and this wine is the reason to rethink that. Sourced from an old river-bank vineyard and made with care, the Vloedvlak turns an underrated grape into a salty, savoury and beautifully textural white with real depth. It is bone dry, bright and refreshing, yet has the umami and lees-driven weight to sit comfortably at the table, which makes it one of the most versatile whites you can open with seafood, Asian food or simply a good afternoon with friends. It is made by a small independent producer who farms the vineyard himself, picks early, keeps the cellar work minimal and bottles without fining or filtration, and it offers a rare taste of the Olifants River region on a wine list. A wine for curious drinkers who want something genuinely different.

The Vloedvlak Colombar is made from old vines growing on the banks of the mighty Olifants River, about 25 kilometres from the Atlantic Ocean. The vineyard was planted in 1987 on sandy soils. Vloedvlak is Afrikaans for floodplain, a nod to the river that shapes the site and flood irrigates the vines. Colombar is a variety more often associated with high-volume production in this part of the Cape, so Sakkie’s decision to farm an old, low-yielding block for quality, rather than tonnage, is exactly what makes this wine so interesting.

In the cellar, the grapes were picked early in the morning to preserve freshness, cooled down and pressed the next morning. The bunches were whole bunch pressed without any enzymes and left to settle overnight in a stainless steel tank before being racked to a clean stainless steel tank for fermentation. The wine was fermented entirely in stainless steel, which keeps the fruit pure and precise, and was then aged for five months on its gross lees for added texture. It was bottled with a little sulphur, unfined and unfiltered.

Tasting Notes: Aromatic and savoury in equal measure, the Vloedvlak opens with white flowers, zesty lime and ripe yellow fruit, shadowed by crushed minerals, sea kelp and a deep umami note that gives the nose real intrigue. The palate is driven by an intense, mouth-watering saltiness, with lime and juicy peach coming through as the wine opens in the glass. Five months on the gross lees lend a gentle, creamy weight that cushions the bright acidity, while the stainless steel ferment keeps the fruit clean and focused. At 12.76% alcohol and with just 1.9g/L of residual sugar, it finishes bone dry, long and saline, with a savoury lift that begs for food. This is a textural, salty and utterly distinctive Colombar that shows what old vines and a cool coastal influence can do with a variety many drinkers have never tasted at this level.

Food Pairing: Salty, savoury and bright, this Colombar is a natural partner for food from the sea. Sushi and sashimi with soy and wasabi, grilled hake or kingklip with lemon butter, fish tacos, pan-fried calamari, garlic prawns and mussels in a white wine broth all pick up on its salinity and citrus freshness. The umami depth also lets it handle gently spiced dishes such as a Cape Malay fish curry or a fragrant Thai green curry, while lemon and herb roast chicken, creamy risotto, grilled halloumi and a Greek salad with feta bring out its fruit and texture. Fresh goat’s cheese and young feta make a simple, rewarding cheese pairing. Serve chilled at 8 to 10°C.

100% Colombar. W.O. Olifants River. Old vines planted in 1987 on sandy soils beside the Olifants River, about 25 km from the Atlantic. Whole bunch pressed, no enzymes, fermented in stainless steel and aged five months on gross lees. Unfined and unfiltered.

ANALYSIS: ALC 12.76% | TA 6.2g/L | pH 3.28 | RS 1.9g/L