Red

Beef, Lamb, Poultry, Game (deer, venison)

Grapes sourced from the Langverwagt farm in Kuils River on the outskirts of Stellenbosch. Decomposed granite soils overlooking Table Bay and False Bay, a perfect home for maritime Stellenbosch Syrah. Three parcels of vines, all trellised but farmed as a sprawl canopy – a trellised bush vine of sorts. Soils are poor, vigour is low and grapes are scarce, all a perfect recipe for classically styled Syrah.

The wine then spends a further 10 months in foudre prior to bottling.

All the fruit is sorted as whole bunches before spontaneous fermentation in conical foudre and open top fermenters. 30% of the fruit is fermented as submerged cap with regular aeration, the balance as a regular fermentation with 2-4 aerated pump overs per day. 2-3 weeks on skins is followed by basket pressing and aging in old 500L barrels for 13 months.

Duncan Savage is one of South Africa’s most acclaimed contemporary winemakers, known for crafting elegant, terroir-driven wines under his label, Savage Wines. After 14 years as head winemaker at Cape Point Vineyards, he launched his own venture in 2011 and later established an urban cellar in Cape Town’s Salt River. With a philosophy rooted in minimal intervention, Duncan sources grapes from high-altitude and maritime sites across the Cape, producing wines that balance freshness, finesse, and a strong sense of place.