After graduating from Rondebosch Boys’ High in 1995, Duncan Savage eventually discovered his area of expertise after a few years of studying less and surfing more. There was no turning back once the wine bug struck, so Duncan left for Elsenburg.
Elsenburg was followed by 14 amazing years at Cape Point Vineyards, and in 2016 Duncan started his own business: Savage Wines, in Salt River, the centre of Cape Town. Grapes for his wines are selected from vineyards throughout the Western Cape that are leased and, whenever possible, are of a coastal type. Focusing on granitic soil allows for the purity and elegance of Savage wines.
Sauvage White is a blend of Semillon and Sauvignon Blanc grapes, that are sourced from vineyards all around the Western Cape. It’s fascinating stuff: matured in modern concrete eggs and old French oak barrels after being wild fermented. You could even draw comparisons with the wines of Pouilly-Fumé, despite its more Bordeaux-like blend: it explodes with mineral smokiness, much like sitting by a campfire blasted by ocean winds on a beach. The flavours of Granny Smith apples, herbal tea, dried herbs, grapefruit, crunchy white peaches, creamy lemon meringue pie, clementines, honey, dusty pebbles, and… cosy wool sweaters! It’s delicious stuff.
Food pairing suggestion: Wild sea bass and razor clams.
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