Savage | White | 2020
Savage | White | 2020
Duncan Savage cut his teeth working with Sauvignon Blanc for over a decade at Cape Point Vineyards and his extensive experience shines through on this brilliantly balanced Sauvignon Blanc based blend with grapes from across the Western Cape. It’s been a “return to our roots” this vintage, taking the Chenin Blanc out of the blend, and leaving his flagship white as a classic Sauvignon Blanc, Semillon (24%) blend. If you liked the Chenin component on last year’s vintage, try his Never Been Asked To Dance!
Nose & Palate
“Sauvignon Blanc takes the lead, the aromatics show a pronounced spicy, herby, savoury tinged array of waxy green apples, white citrus, clementine, honeyed chamomile and root fennel with subtle hints of dried fynbos and lanolin. The palate is masterfully rich and broad, coating all corners of the palate with intense, crystalline notes of spicy yellow grapefruit, freshly squeezed tangerines and white peach cordial. The acids are intense but wonderfully tangy adding to a real sense of textural harmony and mineral complexity.” - Greg Sherwood MW
Pairing
Pretty much anything that comes from the sea. Oysters on their own or with a soy sesame dressing would be a great choice.
Accolades
93 Points - Tim Atkin MW | 94 Points - Greg Sherwood MW | 94 Points - Christian Eedes | 5 Stars (96 Points) - Platter’s 2022 SA Wine Guide
About the Winemaker
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.
