Owner and winemaker, Keppel Smith has been steadily toiling away in his vineyard since the estates inception in 1996 creating amazing wines that have been gaining serious attention worldwide.
The wines undergo a natural fermentation using only indigenous yeasts, see roughly 50% new oak and are bottled unfiltered. They are then only released when winemaker Keppell Smith believes they are ready for market. The fruit is grown on ancient granitic “buckshot” over decomposed clay.
These unique gravels are rich in minerals and provide excellent drainage whilst the clay provides some sustained water to the vines in summer. This ancient, poor soil naturally limits the cropping level to less than 4.5 tons per hectare.
‘The first release established Savaterre Shiraz as one to watch; this continues that strong impression. It’s wildly complex and yet pure and well polished. Dark cherried, slightly charry, smoky bacon notes woven through cloves and earth. It crackles with spice, oozes warm fruit and screws tannin through much of the back palate. It’s at the start of a longish life. Alive with concentrated fruit, sturdy with tannin but essentially pretty. Needless to say, there’s a lot to recommend it.’
94 Points – Campbell Mattinson, winefront.com.au