Cape Point Vineyards winemaker Duncan Savage has launched his own label, to be known simply as Savage Wines. “Savage by name but not savage by nature,” he says. My tasting notes and scores as follows:
Savage White 2012
70% Sauvignon Blanc, 30% Semillon. Fermented and matured in 100% French oak (500-litre and 600-litre barrels) for 10 months, 25% new. Pronounced gunpowder note on the nose. Green apple and grapefruit, driving acidity, super-dry finish. A sophisticated proposition, currently rather lean and austere and frankly quite hard work. However, it’s got a smart analysis (13.7% abv, RS 2g/l, TA 6.6g/l and pH 3.15) and probably should only be broached from 2015 onwards.
Savage Red 2011
72% Shiraz, 21% Grenache, 7% Cinsaut. Matured for 12 months in large-format oak, none new. Very primary on the nose but completely enticing – red berries, fynbos and spice. Remarkable flavour intensity given an abv of 12.8%. Medium bodied with great fruit purity, lemon-like acidity and fine tannins. The finish, meanwhile, has an almost salty quality to it. Entirely gluggable.