Wild Savagnin 'Solero' #3


Savagnin or Savagnin Blanc — not to be confused with Sauvignon Blanc — is a white wine grape with green-skinned berries. Its history is complicated but was first recorded in the Tyrolean village of Tramin in the 10th century. The rudimentary winemaking techniques of this time inspired us to take small parcels of Savagnin and make wine in an old-fashioned way, with minimal intervention in the vineyard and the winery. Handpicked, foot stomped, using 100% solids in the wild yeast ferment without stirring in clay eggs. We then created a solero system for aging, layering vintage over vintage. It has that Savagnin trademark citrus acidity but is fused with the brooding flavours of age-old traditions.


Varietals: Savagnin

Fermentation Vessel:  Seasoned Barrels, Clay Eggs

Fermentation Style: 100% Wild, Full Solids

This is an ancient variety having been around since the first Millennium and is a parent of many of today’s modern grapes. We have been successful making our Savarro from this variety but wanted to see what a wine made from this ancient grape would have tasted like a thousand years ago.

[No.2] – 93 Points by Philip Rich, Halliday Wine Companion 2024

[No.1] – Silver Medal at 2022 ANZ Boutique Wine Show

[No.2] – 92 Points by JamesSuckling.com, October 2022

[No.1] – Silver Medal, 92 Points at Decanter World Wine Awards 2022

[No.1] – Double Gold medal at 2021 Melbourne International Wine Competition

“An arresting nose of sourdough, licorice, cashews and green apples on the nose makes you take note. With air, notes of meat broth join in too—it’s a bounty of headiness. On the palate, a core of ripe stone-fruits mixes with savoury tones, and as the name suggests there is a wildness to the wine, perhaps from its wild ferment. It’s incredibly complex while retaining a tangy freshness and vitality. Subtle rancio notes of almonds suggest there is some age on the wine. This is a stand-out savagnin, it’s robust yet fresh and delicious. Lovers of Jura wines should take note. 95 Points.”
Gabrielle Poy | The Real Review, January 2023 [No.2]

“Intriguing aromas of green apple, pear, ginger, jasmine and wet stone. Medium-bodied with a silky texture. Bright, sweet fruit and berries wash over the palate. Steady, even and expressive. Refreshing tannins in the finish. Drink now. 92 Points.”
JamesSuckling.com, October 2022 [No.2]

“Since 2015 there has been savagnin juice set aside for this ‘solero’ project. Wild ferment, into eggs, out to the solera. Not vin jaune, but it’s own thing. Three vintages in this wine, bottled November 2020.

Delicious, surprisingly light, crisp and chewy, lemony tang and saline minerally notes, touches of nutty savouriness. Curiously simple in a way, my pre-judgement as an expectation was for more layers and complexity, that being said, amazing, refreshing, scintillating acidity is a wondrous thing here and the precise feel of the wine is lovely. It has the faintest gloss of sticky savagnin texture to close. Really good drinking anyways and a great project to follow. 92 Points.”
Mike Bennie, The WineFront, April 2021 [Solero No.1]

“Saline, melon skin, and green herb aromatics. Flavours of citrus pith, green melon, nuttiness and wet stone. There’s lovely, racy, mouthwatering acidity that gives real definition and length to the wine. Lovely texture and mouthfeel. 92 Points.”
Aaron Brasher, The Real Review, May 2021 [Solero No.1]

“…Soumah Wines have been making a single vineyard Savagnin for many years under the “Savarro” moniker. Now, in usual style, they have taken this further by creating the SOUMAH WILD NO.1 SAVAGNIN – a solera blend of three vintages (from 2015 onwards) of their beautiful Savagnin. It is done so as to add complexity, intensity and depth to the resulting wine.
This is an exceptional wine with a really interesting bouquet centered around citrus characters but quite funky and very complex. It has a gorgeous palate with lashings of complicated flavours, great depth, intensity and gentle citrus acidity and a very attractive finish. A most complex and beguiling wine.”
Dan Traucki, May 2021 [Solero No.1]

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