2021 | Savage | White

The aromatics are rich and expressive with multiple layers of grapefruit preserve, peach tea, green apple pastille and delicate hints of chamomile, honey and pineapple. In the mouth the wine rolls across the palate with an impressively dense glycerol weight of fruit together with the most delicious tangy mouth-watering acids.

Producer Information

“[Duncan] is achieving his dream of zoning in on choice parcels of old vines from areas such as Piekenierskloof and Malgas. So you end up with a gallimaufry of grape varieties in some blends, yet nurtured beautifully by Duncan to create some thrilling, quite cerebral but delicious wines.” – Neal Martin for Vinous.
After completing his studies at Elsenburg Agricultural college in Stellenbosch, Duncan Savage started a 14-year stint at Cape Point Vineyards where he became known for making profound, saline driven white wines with intense minerality and remarkable ageing potential. In 2011, he began his own side-project, Savage Wines. By 2016, his wines had garnered such critical acclaim that it afforded him the opportunity to put all his energy and focus into his own wines. He bought a cellar in Salt River, an urban space in the heart of Cape Town, where he continues to craft his magic. His range at present consists of 8 wines from grapes sourced from around the Western Cape, ideally maritime in nature. Granitic soils are the focus which translates into wines of purity and finesse – a trademark of Savage Wines. Duncan prefers to pick slightly earlier and the use of whole clusters where appropriate results in wines of great personality and freshness. The Savage White is typically a blend of Sauvignon Blanc, Semillon and Chenin Blanc from Kaaimansgat, Villiersdorp and Piekenierskloof. A portion of the wine undergoes malolactic fermentation before being aged for 10 months in old 500-litre oak barrels. From the 2018 release, the Savage Red will be 100% Stellenbosch Syrah. This decomposed granite vineyard is farmed biodynamically. Typically, the grapes spend two weeks on their skins with 50% whole-bunches used before spending 13 months in 500-litre barrels and a further 9 months in 3,200-litre conical foudre.

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