Savaterre Pinot Noir 2021

The site was “discovered“ in 1996 by Keppell Smith, owner and winemaker, after an expansive search through Australia’s quality wine regions. The mild summer days, cool climate elevation combined with the rolling foothills of the Victorian Alps was the magic “terroir” combination sought by Keppell. The vineyard is elevated at 440m (1440 feet) above sea level and is farmed along organic principles. No pesticides are used. The soil consists of ancient granitic “buckshot” over decomposed clay. These unique gravels are rich in minerals and provide excellent drainage whilst the clay provides some sustained water to the vines in summer. This ancient, poor soil naturally limits the cropping level to less than 4.5 tons per hectare. The vines are close planted at 7500 vines per hectare . This allows the vine to carry a smaller crop and direct all its energies to producing intense flavours and wonderful textures - traits that are found primarily in only outstanding vineyards. This unique combination of soil, climate and viticulture provides Savaterre with intense fruit of the very highest quality. The grapes are hand picked in the cool of the autumn morning and transported to the winery which is next to the vineyard. Keppell's winemaking technique is a minimalistic, hands-off approach. "It is all about the quality of the fruit from the fantastic site we have here at Savaterre." His approach to winemaking is in the tradition of the fine wines of Burgundy. In the winery no yeasts are added to the basket pressed juice. "It is all up to wild yeast to start, maintain and finish the fermentation." Keppell particularly likes the layers of complexity a wild yeast fermentation and lengthy lees ageing adds to the wine. The wine spends a total of 18 months in personally imported French oak barriques and then 6 months in bottle before being released.