Wild Savagnin 'Solero' #4
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.
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[No. 4] – Silver Medal at 2025 Decanter World Wine Awards
[No. 3] – Silver Medal at 2024 Decanter World Wine Awards
[No. 2] – 93 Points by Philip Rich, Halliday Wine Companion 2024
[No. 2] – 92 Points by JamesSuckling.com, October 2022
[No. 1] – Silver Medal at 2022 ANZ Boutique Wine Show
[No. 1] – Silver Medal, 92 Points at Decanter World Wine Awards 2022
[No. 1] – Double Gold medal at 2021 Melbourne International Wine Competition
"Fermented in clay eggs and a solera blend of wines going back to 2015. The fourth instalment of SOUMAH's homage to Savagnin, this sits somewhere between the ouille wines (topped up) and the more oxidatively handled wines of Jura in France. A deep-ish, bright green gold, this is nutty with aromas of green apples, lemon pith and the briny tang of freshly shucked oysters. Rich, mouth-filling and nutty, finishing with a touch of grip on the finish. A terrific match for charcuterie and crustacea. 94 Points."
Philip Rich for Halliday Wine Companion, March 2025 [No. 4]
"Fermented and matured in seasoned barrels and clay eggs; a solera blend of wine from '15, '19, '20, '21 and '23. With its subtle aromas of pear skins, lemon verbena, quince and oyster shells, this is another intriguing and lovingly made ode to the Jura from Soumah. Gently textured, saline and long, I can see this becoming nuttier and more complex over the next three to five years, if not longer. 95 Points."
Philip Rich for Halliday Wine Companion, March 2024 [No. 3]
"An interesting project from the SOUMAH team. Since 2015, they’ve been layering vintage over vintage (2015, 2019, 2020, 2021 and 2023) to start a Solero system. The fruit has been handpicked and foot stomped with fermentation taking place in clay eggs with 100% solids and no stirring. It shows attractive briny salinity and macadamia nuttiness to start before lemon pith, cheesecloth and mandarin skin. The salinity builds with air along with green apple skin and sourdough notes adding complexity, and there’s a subtle sweet pop of jasmine in the mix, too. It’s tangy and fresh rather than a more overtly oxidative Jura style, and works brilliantly. The palate is a bitter and saline affair with a white vermouth bite. Citrus preserves, green almond, cheesecloth, tart green apple, orange citrus peel. There’s some subtle bitter chew through the finish and a piercing acid line that slices everything up and provides a lovely saline wash to good length. This evolves and unfurls magically in the glass with the result being a Savagnin of complexity, structure and huge interest. A great release. 93 Points"
Tom Kline for Wine Pilot, April 2025 [No. 3]
“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]
[No. 4] – Silver Medal at 2025 Decanter World Wine Awards
[No. 3] – Silver Medal at 2024 Decanter World Wine Awards
[No. 2] – 93 Points by Philip Rich, Halliday Wine Companion 2024
[No. 2] – 92 Points by JamesSuckling.com, October 2022
[No. 1] – Silver Medal at 2022 ANZ Boutique Wine Show
[No. 1] – Silver Medal, 92 Points at Decanter World Wine Awards 2022
[No. 1] – Double Gold medal at 2021 Melbourne International Wine Competition
"Fermented in clay eggs and a solera blend of wines going back to 2015. The fourth instalment of SOUMAH's homage to Savagnin, this sits somewhere between the ouille wines (topped up) and the more oxidatively handled wines of Jura in France. A deep-ish, bright green gold, this is nutty with aromas of green apples, lemon pith and the briny tang of freshly shucked oysters. Rich, mouth-filling and nutty, finishing with a touch of grip on the finish. A terrific match for charcuterie and crustacea. 94 Points."
Philip Rich for Halliday Wine Companion, March 2025 [No. 4]
"Fermented and matured in seasoned barrels and clay eggs; a solera blend of wine from '15, '19, '20, '21 and '23. With its subtle aromas of pear skins, lemon verbena, quince and oyster shells, this is another intriguing and lovingly made ode to the Jura from Soumah. Gently textured, saline and long, I can see this becoming nuttier and more complex over the next three to five years, if not longer. 95 Points."
Philip Rich for Halliday Wine Companion, March 2024 [No. 3]
"An interesting project from the SOUMAH team. Since 2015, they’ve been layering vintage over vintage (2015, 2019, 2020, 2021 and 2023) to start a Solero system. The fruit has been handpicked and foot stomped with fermentation taking place in clay eggs with 100% solids and no stirring. It shows attractive briny salinity and macadamia nuttiness to start before lemon pith, cheesecloth and mandarin skin. The salinity builds with air along with green apple skin and sourdough notes adding complexity, and there’s a subtle sweet pop of jasmine in the mix, too. It’s tangy and fresh rather than a more overtly oxidative Jura style, and works brilliantly. The palate is a bitter and saline affair with a white vermouth bite. Citrus preserves, green almond, cheesecloth, tart green apple, orange citrus peel. There’s some subtle bitter chew through the finish and a piercing acid line that slices everything up and provides a lovely saline wash to good length. This evolves and unfurls magically in the glass with the result being a Savagnin of complexity, structure and huge interest. A great release. 93 Points"
Tom Kline for Wine Pilot, April 2025 [No. 3]
“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]
Accolades
Accolades
Experience This Wine
The wine has that trademark linear citrus line, but it is fused with the brooding flavours of age-old tradition. Some people call it ‘wine with funk’; we love it for its structure, depth, and wild ancient origins.
An aged comtè is a must but if it’s not readily available, any French cow’s milk cheese will do. When dining, try wild mushroom risotto with taleggio and sage.
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.
The wine has that trademark linear citrus line, but it is fused with the brooding flavours of age-old tradition. Some people call it ‘wine with funk’; we love it for its structure, depth, and wild ancient origins.
An aged comtè is a must but if it’s not readily available, any French cow’s milk cheese will do. When dining, try wild mushroom risotto with taleggio and sage.
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.
