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Pofadder 2018 - Sadie Family
Sadie Family


  South Africa
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Maybe the best wine from South Africa!


Why do we love it?
Remember when we said Pofadder 2017 is the best vintage so far? It was until Pofadder 2018 arrived. Just a few weeks after its release, 2018 vintage has left those who try it speechless! Among them are some of the most famous wine critics: 93pts Wine Spectator, 94pts Tim Atkin MW, 96pts Vinous. Something tells us that we have a collectible vintage in front of us.

Eben Sadie is probably South Africa's greatest winemaker. Jancis Robinson, Wine Advocate, Wine Spectator, Vinous and so many more have written about him. With a successful career in Germany, Oregon, and Burgundy he chose Swartland in South Africa to cultivate French varieties and work on the "Old Vines" project. Old, almost forgotten and abandoned vines give their best fruit with strictly biodynamic cultivation and form the basis of the project and great wines as you can imagine. Pofadder belongs to this project and comes from old Cinsault vines from Kasteelberg Mountain. It ferments in oak tanks with indigenous yeasts and aged in large, oak barrels for about 1 year.
Impressive purity of fruit and impeccable mouth structure make Pofadder enjoyable now and even more after a decade.

* Pofadder is a snake from the Cape area that killed a vineyard worker in the 40s.









Tastes Like

In your glass you can find all the red fruits you can imagine, from pomegranate to wild strawberry, raspberry, and cherry, all dipped in herbs and dried flowers. Hints of spices and earthy notes complement the impressive bouquet. It is exemplary balanced and elegant, with polished, ripe tannins and juicy acidity.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5%
Origin Swartland, South Africa
Variety Cinsault
Aromas cherry, pomegranate, strawberry, lavender, anise, rosemary, cigar box
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 10 years
Closure Cork
Organic No



with beef bourguignon, duck fillet with a red fruit sauce or pizza with bresaola and mushrooms.

Coq au Vin

2000 gr. rooster
For the Marinade
1200 ml. red dry wine
3 carrots
3 onions 
2-3 thyme sprouts
1 bay leaf
15 black peppercorns

For Cooking
2 onions
250 gr. champignon mushrooms, small
2 cloves of garlic
1 ripe tomato
6-7 sprigs of parsley
200 gr. smoked pancetta or bacon
250 ml. chicken broth
250 ml. red dry wine
100 ml. brandy or cognac
2 tablespoons of butter
1 teaspoon of sugar
1 teaspoon of thyme
2 tablespoons of flour
Olive oil
Freshly ground pepper

Ask your butcher to cut the rooster in portions.After that, wash it and clean it from any leftover feathers.
You should marinate the rooster for at least 24 hours, this will help the rooster meat soften even more! Pare the carrots and the onions and cut them into thick pieces. In a large basin, place the pieces of the rooster.
Add the carrots, onions, peppercorns, bay leaf and fresh thyme. Pour in the red wine, from which you must keep 1 cup for cooking. Let the rooster marinate, covered in the fridge.

For Cooking

Remove the rooster from the marinade and wipe it with absorbent paper to dry it completely. Remove the bay leaf, thyme and peppercorns.
Drain the marinade and keep the vegetables aside. In a deep frying pan, put 2 tablespoons olive oil and 1 tablespoon of butter to heat up. Saute the pieces of the rooster until they get a golden brown color. Move the rooster in a large saucepan, with a coarse bottom and put it on high heat. Pour in the brandy and when the alcohol evaporates, add the vegetables, which are sauteed for 2 minutes in the pan that you sauteed the rooster.
Add the sauteed garlic,the tomatoes cut in cubes, sugar, broth, thyme and the marinade. Simmer for about 2 hours until the meat is tender and the liquids are reduced to 1/4.
Cut the pancetta or bacon into cubes, saute until it gets color and add it to the saucepan. In the same pan, gently saute the mushrooms, the onions into slices and add them to the saucepan. Boil for about 5 minutes and add chopped parsley. Dissolve the flour in the wine, add it to the food and simmer another 10 minutes until the sauce thickens.
Leave the food for about 15-20 minutes to rest and then serve.


Eva Monochari

Food Blogger


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