With more malolactic fermentation seen in 2017 due to very slow ferments, the wine marries weight and intensity with purity, minerality and textural elegance. The nose is very expressive with complex aromatics of freshly baked apple crumble drizzled in honey, orange blossom, tangerine peel, yellow orchard fruits and a delicious passion fruit twist. There is a real clarity and focus, along with a defined core of dusty granitic minerality. The entry on the palate reveals the tart, vibrantly fresh characteristics of the Sauvignon Blanc and the Semillon, that awaken the palate with zesty yellow grapefruit, lanolin, honied white peaches and Granny Smith apple puree notes. Classic higher altitude vineyard nuances ensure this wine retains incredible intensity, with a fleshy, creamy lemon pie concentration underpinned by a cool, dusty, stony minerality. Powerful without being brutish, linear and focused without being lean. This is another wonderful flagship white blend from the Savage winery that continues the great run of form for this cuvee
Small hand selected parcels of fruit are meticulously sourced from a number of altitude and maritime vineyards around the Western Cape farmed by passionate South Africans. In the cellar, minimal intervention along with new and old large format French Oak is combined to ensure that the essence of South African terroir is captured in the wines. �Handled oxidatively in the cellar, the wine was barrel fermented and aged for 10 months in oak.
Duncan Savage, previously the winemaker at Cape Point Vineyards, introduced his own label in 2011 with a goal to produce rock-solid, classic and elegant wines. Through his time at Cape Point, Duncan grew to understand maritime vineyards, which led him to source grapes for Savage wines from maritime and high altitude sites around the Western Cape. These small, hand-selected parcels receive a lot of love and attention throughout the growing season. Each vineyard's unique terroir contributes in its own special way to the blends. Savage wines are inspired by the great older reds from South Africa and abroad that have stood the test of time, and are made with gentle extraction, minimal intervention, and moderate alcohol.
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