2024 Technical Specifications
Alcohol 14.0%
pH 3.68
Total Acidity 5 g/L
Grape Varieties Syrah
Syrah100%
Region Stellenbosch
Soil Mostly decomposed granite
Sites Karibib Vineyard (80%); Jakkalsfontein Vineyard (20%)
Vine Age Average: 20-years-old
Fermentation Vessels Plastic Fermenter, Oak Barrel
Pressing Method 80% Whole-Bunch, Remainder Destemmed
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 12 days
Oak Aging 10 months
Barrel Size 500L
Used Oak Only Yes
Sulfites 31.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Vegan Yes
Vegetarian Yes
Production Details Karibib Vineyard supplied 80% of the fruit, with the remaining 20% from Jakkalsfontein on the Paardeberg. Grapes were harvested on separate days and brought to the Savage Wines cellar in Salt River. Fermentation was native in open-top fermenters with about two punchdowns per day, then the wine was transferred to old 500L barrels for 10 months. Bottled after a gentle sheet filter with a small dose of sulfur and no fining. Total production: 233 cases.
Tasting Notes
Nose: wild herbs, cracked pepper, violets, red fruit, black fruit
Palate: bright, mid-weight, tension, snap, earthy edge, spicy finish
Critics Ratings The WineMag: 95
The WineMag95
Tim Atkin, MW94
Vinous92
2023 Technical Specifications
Alcohol 13.5%
pH 3.66
Total Acidity 4.8 g/L
Grape Varieties Syrah
Syrah100%
Region Stellenbosch
Soil Mostly decomposed granite
Sites Karibib Vineyard (80%); Langverwacht Vineyard (20%)
Vine Age Average: 19-years-old
Fermentation Vessels Plastic Fermenter, Oak Barrel
Pressing Method 100% De-Stemmed With 30% Stems Added Back
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 12 days
Oak Aging 13 months
Barrel Size 500L
Used Oak Only Yes
Sulfites 36.0 ppm
Contains Added Sulfites Yes
Production Details Karibib Vineyard supplied 80% of the fruit, with the remaining 20% from Langverwacht Vineyard in Kuils River. Grapes were harvested on separate days and brought to the Savage Wines cellar in Salt River. After de-stemming, about 30% stems were added back according to their smell. Fermentation was spontaneous with about two punchdowns per day, then the wine was transferred to old 500L barrels for 13 months. Total production: 108 cases.
Tasting Notes
Nose: black pepper, fynbos, violet, black fruits, red fruits
Palate: freshness, minerality, fine tannins
Critics Ratings The WineMag: 90
The WineMag90
Tim Atkin, MW92
Vinous93
2022 Technical Specifications
Alcohol 13.0%
pH 3.66
Total Acidity 5.3 g/L
Grape Varieties Syrah
Syrah100%
Region Stellenbosch
Soil Sandy soils with a little bit of granite
Sites Carinus Vineyard; Karibib Vineyard (Polkadraai Hills)
Vine Age 20-years-old
Fermentation Vessels Plastic Fermenter, Oak Barrel
Pressing Method 100% De-Stemmed With 30% Stems Added Back
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 21 days
Oak Aging 10 months
Barrel Size 600L
Used Oak Only Yes
Sulfites 29.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details Fruit came from Carinus Vineyard and Karibib Vineyard in the Polkadraai Hills. Grapes were harvested on separate days and brought to the Savage Wines cellar in Salt River. After de-stemming, about 30% stems were added back according to their smell. Fermentation was spontaneous with about two punchdowns per day, then the wine was transferred to an old 600L barrel for 10 months. Bottled without fining or filtration with 29 ppm sulfur. Total production: 70 cases.
Tasting Notes
Nose: black fruits, black pepper, forest floor, fynbos
Palate: freshness, minerality, fine tannins
Critics Ratings The WineMag: 90
The WineMag90
Tim Atkin, MW92
Jancis Robinson16+
2021 Technical Specifications
Alcohol 13.5%
pH 3.66
Total Acidity 5.3 g/L
Grape Varieties Syrah
Syrah100%
Region Stellenbosch
Soil Decomposed granite, Sandy soils
Sites Swartland and Constantia
Vine Age 10-20-years-old
Fermentation Vessels Plastic Fermenter, Oak Barrel
Pressing Method 100% De-Stemmed With 30-40% Stems Added Back
Natural Yeast Yes
Indigenous Yeast Yes
Maceration 14 days
Oak Aging 10 months
Barrel Size 500L
Used Oak Only Yes
Sulfites 26.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details Fruit came from Swartland and Constantia vineyards. Grapes were harvested on separate days and brought to the Savage Wines cellar in Salt River. After de-stemming, about 30-40% stems were added back according to their smell. Fermentation was spontaneous with about two punchdowns per day, then the wine was transferred to an old 500L barrel for 10 months. Bottled without fining or filtration with 26 ppm sulfur. Total production: 50 cases.
Tasting Notes
Nose: black fruits, black pepper, lavender, fynbos
Palate: clean acidity, fine-grained tannins, rich texture, smooth texture
Critics Ratings The WineMag: 92
The WineMag92
Tim Atkin, MW91
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2455727 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Phone
+27 82 403 1542
Email
Owner
Banele Vakele
Cellarmaster
Banele Vakele