I always try my best to find something of relevance in addition to my personal insights!
Basically always the wines are enjoyed at cellar temp (14 to 15°C, or 57 to 59°F), but whites might be chilled a bit prior to the tasting. Never warm, never fridge temp.
In this tasting I had 10 glasses so I could follow them for the couple of hours we tasted them and my TNs are a synthesis of this whole time. However, I don’t give much precedence to how a wine performs when it warms up, because I normally don’t drink wines in that temp - unless the wine seems to benefit greatly (or suffers badly from) atypical drinking temperature. In these cases I make a separate notice of this in the TN.
Very much in agreement with you here!
Haven’t had this one. I like Sadie wines a lot, but I tend to prefer whites over reds!
I had a few Badenhorst Chenins a little while ago, but wasn’t particularly impressed. However, I’ve loved all the (two) Savage wines I’ve tasted. No experience whatsoever on Patatsfontein (“potato fountain”? 
).