Duncan Savage, previously the winemaker at Cape Point Vineyards, introduced his own label in 2011 with a goal to produce rock-solid, classic and elegant wines. Through his time at Cape Point, Duncan grew to understand maritime vineyards, which led him to source grapes for Savage wines from maritime and high altitude sites around the Western Cape.
Cinsault sourced from 40 year old dry farmed bush vines in the ward of Darling, grown on decomposed granite soils. Grapes were spontaneously fermented using 50% whole clusters before being basket pressed into neutral foudre for 10 months of ageing. The 2021 reaches 93% Cinsault with a modest 7% of Syrah blended in to yield a wine that is deep, dark and very serious on the nose, boasting layers of cranberries, dried strawberries, red currants and subtle perfumed hints of rose petals and violets.