From 1 acre of Savagnin grapes planted in our red clay soils at Red Hill South. Originally planted as Albariño, it was eventually identified, via DNA testing, to be Savagnin – seemingly, a clerical error had caused the initial confusion upon its importation into Australia. Savagnin is today best known as the signature grape of Jura in eastern France. It appears that our version of the variety is sourced from Spanish cuttings. In any event, we have taken the fruit and developed a style that we think best suits its new home in Red Hill.
White florals, lemon blossom, lemon juice, stone fruits, slate, wet stone together with yeasty notes and sea-spray and a pepper twist. A beautifully balanced wine encompassing fruit weight, palate structure, texture and refreshing rounded acidity with a long savoury finish.
Simon Black, Chief Winemaker
The grapes were whole bunch pressed followed by cold settling in stainless steel to
achieve a brightly clarified juice before racking and inoculation with QA23 yeast.
Fermentation temperatures were controlled between 16 and 18 degrees Celsius
until dry. The wine was left on yeast lees to build some additional textural qualities
prior to bottling.