95 points Vinous Media
Drinking window: 2026 - 2046
The 2024 White Blend is a Sauvignon Sémillon blend, whole bunch pressed with 12 months in 500-litre oak, 20% new. This has an effervescent nose with vivacious yellow plum and Japanese yuzu scents, beautifully defined and focused. The palate has a lovely texture with a nuanced reduction, tensile and focused with a very complex and saline, curry leaf finish. Superb and like Duncan Savage said, it will last 20 years with ease.

Blend: 71% Sauvignon blanc, 29% Semillon
ABV: 14%
Region: Western Cape
Vineyards: Savage White is made up of three vineyard sites grown in a combination of sandstone and granite soils. Elevation of the sites range from 213m to 677m above sea level with a combination of trellised and bush vine plantings.
Winemaking: Grapes are given a fair amount of sun exposure through the season to ensure ripe fruit is processed. Overnight cooling is followed by whole bunch pressing and oxidative handling. The juice is transferred to a selection of 500L barrels (20% new) and concrete eggs where spontaneous fermentation and aging takes place. Malolactic fermentation takes place in the Semillon and occasionally the Sauvignon blanc depending on the vintage. Wines are aged for 12 months in barrel and concrete followed by a further 2-3 months in stainless steel, and finally bottling.

Some vintages are a unique blend of Sauvignon Blanc, Semillon, and Chenin Blanc and some are the traditional Savvy and Sem. Trellised and bush sandstone and granite soils. Mix of barrels and casks for fermentation and aging. Citrus, chamomile, textured.

Duncan Savage developed a reputation for making profound, mineral-driven white wines with aging potential from interesting, exposed terroirs, and in 2011 he began his own project, Savage Wines, in tandem with his then-day job. The Savage Wines were met with great critical acclaim and in 2016 he made them his full-time endeavor. He buys grapes and leases vineyards with old varietals in interesting sites all over the Western Cape. His recently completed winery is an urban space in Salt River, Cape Town.

Stylistically he focuses on freshness and elegance, crafting wines that are restrained, with lower alcohols. He likes to pick early, looking for acidity, using whole clusters where appropriate, and old vines wherever possible.