“Duncan Savage uses grapes from three Kuils River parcels, all located on granite soils, to produce what he calls the “stalwart red” of his range. Using 70% whole bunches and 30% submerged cap fermentation, it’s an intensely perfumed, grippy Syrah with white pepper and incense top notes and layers of fig, damson and blackberry fruit.”
This surfer-turned winemaking maestro established the stellar, Platter’s Wine Guide-wowing reputation of Cape Point Vineyards with his stellar Sauvignons. That was until 2016, when he boldly struck out alone to make the wines he always wanted to. Throughout his time at Cape Point, Duncan grew to understand coastal sites, and has continued to seek out maritime and high elevation sites across the Western Cape. Today his wines are in huge demand.
Exclusively Stellenbosch fruit. Cacoa nibs, bramble fruits, dried orange peel and a pretty rose oil note with masses of cracked black pepper. Immense structure to the palate – stewed strawberries, brown sugar, blueberries and umami meaty notes tangled with dried herbs. The tannins are fine and gritty tannins finishing very long.