Savage | Thief In The Night | 2022
Savage | Thief In The Night | 2022
We love everything that Duncan Savage comes out with and this mouth-watering Grenache based blend with Cinsault (26%) and Syrah (11%) is no exception. All the grapes come from the same dry farmed bush vines 600m up in Piekenierskloof. The grapes were all co-fermented together with wild yeasts and then matured in a large foudre - such little intervention and oak influence has resulted in a wine of incredible purity and freshness that Greg Sherwood says “‘is more Burgundy than Rhône in style”.
Nose & Palate
“The wine shows a delightful autumnal aromatic profile of forest undergrowth, savoury fraise de bois, tilled earth, grilled Provençal herbs and subtle shades of summer garrigue. On the palate, the wine shows plenty of textural detail, fine silky caressing tannins and harmonious fresh acids. The red and black berry fruits are earthy but impressively pure and precise, finishing with notes of bramble berries, pomegranates and sappy spice.. ” - Greg Sherwood MW
Pairing
Something hearty - try a shepherds pie, spiced lentil soup or even a ratatouille.
Accolades
95 Points - Tim Atkin MW | 94 Points - Greg Sherwood MW | 93 Points - Christian Eedes | 4 1/2 Stars (94 Points) - Platter’s 2022 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.
