You are Invited: Savarro Saluto Masterclass, 30 & 31 March. Limited Seats!

Savarro, more commonly known as Savagnin, is one of the ‘Mothers of all grapes.’ It was first recorded in the 10th century in the town of Tramin in North Eastern Italy. It travelled around Europe for centuries picking up different names in different regions. It then went on to ‘mother’ many of today’s modern varieties like Sauvignon Blanc, Cabernet Sauvignon, Chenin Blanc and Gruner Veltliner, to name a few. Not commonly grown in Australia, our Masterclass will expose you to the history and the growing conditions required to perfect this unique variety.

For our Savarro Saluto, you will taste eight samples. Some grown in our Hexham vineyard, including a tank sample from 2019, a pre-release look at 2018 as well as stock from our museum selection. We have also selected wines from European regions that specialise in the variety, specifically the Valais in Switzerland and Jura in France, and the quite rare and interesting Vin Jaune or ‘Yellow Wine’. Vin Jaune is aged for six years and three months in barrels that are not topped up — one of the most interesting and unusual wines you will ever try.

Tasting will be accompanied by cheeses also from these regions as well as cured meats, all specially selected by chef Paul.

On Tasting
2019 Soumah Savarro Tank Sample
2018 Soumah Savarro Pre-Release
2015 Soumah Single Vineyard Savarro
2012 Soumah Single Vineyard Savarro
2015 Soumah Single Vineyard Wild Savagnin
2016 Tissot Savagnin Ouille ‘Traminer’
2008 Maitre de Chais Heida
2004 Chateau D’Arlay Vin Jaune

Session 1 at 3:00p.m. on Saturday 30th March
Session 2 at 3:00p.m. on Sunday 31st March

Approximately 1 Hour

$30 per person, includes tasting of eight wines
accompanied by specialty cheeses and cured meats

18 Hexham Road, Gruyere

Please call our Cellar Door to reserve your spot.
Payment required upon booking. Cellar Door Ph: +61 3 5962 4716

Please Note: Places are strictly limited (16 places per session only).
Book early to avoid disappointment.