Savage White is Duncan Savage's benchmark Cape white, a Sauvignon Blanc-led blend with Semillon for texture and depth. Duncan built his reputation on Sauvignon Blanc during fourteen vintages at Cape Point Vineyards, and this wine, sourced from cool, wind-exposed coastal and high-altitude sites across Stellenbosch, the Overberg and Villiersdorp, is widely regarded as one of the finest expressions of the variety being made in South Africa today.

Sourced from three vineyard sites planted on sandstone and granite soils at elevations ranging from 213 to 677 metres above sea level, with a mix of trellised and bush‑vine plantings; grapes receive ample sun exposure to ensure ripeness, are cooled overnight, then whole‑bunch pressed and handled oxidatively before the juice is moved to 500 L barrels (10–20% new) and concrete eggs for spontaneous fermentation and aging, with malolactic fermentation occurring and the wines aged for 11 months in barrel and concrete prior to bottling.

Tasting Notes: A wine of real power and precision. The nose shows blackcurrant, white florals and bright apricot over a distinct saline, flinty undertow, with river pebble minerality and a touch of reduction that blows off with air. The palate is long and taut, with a gentle grip carried through by the Semillon, which adds breadth and depth to the Sauvignon Blanc's natural drive and citrus energy. Poised, textured and built to age. Will continue to reward over the next 10 years.

Food Pairing: A food wine first, built with the weight and structure to move well beyond an aperitif pour and stand up to generous, savory plates. Its layered texture and bright acidity make it an ideal match for grilled linefish such as kingklip or yellowtail finished with a herb butter, where the wine’s citrus and mineral notes lift the richness. Fresh oysters or a seafood platter bring out its saline, bracing edge, while roast chicken with lemon and thyme complements its savory backbone and subtle herbal lift. Goat’s cheese salads or a fresh chevre highlight the wine’s clean acidity and gentle creaminess, and creamy risottos, particularly those with asparagus or peas, echo its rounded midpalate and lingering finish. Serve at 10 to 12 degrees Celsius, and decant briefly if pouring on release to allow any reduction to settle and the aromatics to open.

'71% Sauvignon blanc, 29% Semillon from the Overberg, Stellenbosch and Villiersdorp. Matured for 11 months in 500-litre barrels (20% new) and concrete eggs. Exotic aromatics of nectarine, peach, apricot and blackcurrant, with a subtle leafy note. Dense fruit meets tangy acidity, finishing savoury. Open and creamy in texture, this is a particularly generous rendition of this wine (full MLF). Alc: 13.54%.' – Christian Eedes, Winemag.co.za, 95/100 | Luxurious

ANALYSIS: ALC 13.54% | TA 5.1g/L | pH 3.21 | RS 1.4g/L