Our vineyard is elevated at 440m (1440 feet) above sea level and is farmed along organic principles. No pesticides are used.
Situated in Beechworth, North East of Melbourne.
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.
Savaterre's vineyard has been named in the top 25 vineyards in Australia.
My mother gave me some sound advice when I was young - ”Be patient!”
Being patient translates now to minimal intervention in the winemaking process. Minimal intervention and long, slow elevage in cool dark cellars are the cornerstones of our winemaking philosophy.
If we are truly to represent our wines’ origins, then winemaking influences must be reduced to the very minimum.
This dictates -
Fermentation using only indigenous yeasts, organisms from our own vineyard.... not super yeasts, lab bred, pumped up on steroids, all the way from California yeast. Indigenous yeasts can be more difficult and more risky, they are slower to ferment than the turbo commercial yeasts but I am unequivocally convinced of their importance in creating wines that are unique, intense, textural and complex
The very best tight grain French oak barriques, of which approximately 50% are new each year, are employed to subtly enhance the wine without being overbearing as well as providing the wines a perfect vessel for their 19 months of development or elevage.
Natural malolactic fermentation (bacterial conversion of the hard malic acid to softer lactic acid) also occurs naturally. We do not add any commercial bacteria. This can take up to a year. No matter, our wines are powerful, require patience and we don’t rush our wine to the market.
The wines are unfiltered to retain these unique qualities and may require decanting several hours prior to enjoyment.
This adherence to natural, unhurried winemaking, results in wines with increased intensity of aroma, flavour, texture and length.