Savage | Never Been Asked To Dance | 2022
Savage | Never Been Asked To Dance | 2022
Another brilliant name (and wine), Duncan Savage is referencing the wallflower qualities of this varietal, Chenin Blanc. If you can’t tell from looking through our portfolio, we have a bit of an obsession with old vine Chenins from South Africa. This Chenin is sourced from 67 year old bush-vines on decomposed granite soils in Paarl. The grapes have been whole bunch pressed and spontaneously fermented in neutral Stockinger 600 litre barrels.
Nose & Palate
This wine has an alluring nose of dried basil and thyme, fynbos garrigue, apple cider, yellow orchard fruits, yellow peaches and a crushed gravel minerality. There is richness, salinity and textured palate weight but also plenty of spicy, pithy, exotic grip. It slowly reveals notes of crunchy peaches, orange blossom, pineapple pastille candy, old honey, apple puree and a subtle note of vanilla pod spice. Finishing quite linear and precise with a rocky core of minerality, this wine challenges the senses, titillates the taste buds and promises much for those sensible enough to age it for a few more years after release. 13.5% ABV.
Pairing
Something from the sea. Curried white fish would be great!
Accolades
95 Points - Christian Eedes |
5 Stars (97 Points) - Platter’s 2023 SA Wine Guide
About the Producer
Duncan Savage is on a constant pursuit of three things in his wine: refinement, elegance and purity. The speed at which he sells out every year is a good clue that he absolutely nails this pursuit in every bottle.
Before launching his own label, Duncan came to know maritime influenced vineyards intimately, working at Cape Point Vineyards for over a decade. As an avid surfer, working at a vineyard next to the ocean was a dream, but he always yearned to do his own thing. Since starting up Savage Wines in 2011, Duncan has been sourcing grapes he believes are most effective in South Africa from mostly maritime and high-altitude vineyards. He develops close relationships with the farmers, focuses on looking for acidity and picking early, producing wines with minimal intervention to let the grapes speak for themselves.
