Red2019- Savage

CHF209.40 for 6 bottles
  • 10.10.2022
  • Free delivery for orders over CHF 99.–
  • 5% quantity discount for orders over 24 bottles

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Item no.1154714

About the wine

We have a special, dominant Shiraz from 2017 for you, which is a source of enthusiasm among many wine connoisseurs. The winemaker from the South African winery Savage has absolutely mastered his craft. Style and finesse are the hallmarks of this red wine, which originates in the sunny and enchanting landscape of the coastal region. Culinary tip from Flaschenpöstler: This Shiraz is excellent to serve with roasted vegetables or barbecue.

SavageRed wine   | 75clSouth Africa,   Coastal Region13.516°-18°C100% Shiraz/Syrah
Now until 2035John Platter's: 5/5, Tim Atkin: 95/100, WINEMAG SA: 95/100, Greg Sherwood: 95/100, Vinous - Neal Martin: 90/100
The 2019 Savage Red is a dense, dark, strong red wine from a powerful, concentrated, minerally influenced vintage. On the nose, this red wine has aromas of intense earthy red and black berries, black cherries, pink musk, spicy nuances of cured meat, black olives and a juicy complexity of cedarwood spices. Due to the 70% whole grape fermentation, the palate shows pronounced chalky mineral tannins with lively, fresh, crisp acids from the granite soils. Raspberries and blueberries come to the fore in this dense, powerfully structured wine, which gains in richness and intensity when it slowly unfolds in the glass. Savage Red shows focused power and concentration along with an opulent abundance framed by a stony minerality. A wine with undeniable focus and structure, but also with an excess of seductive charm.
Have a fantastic drink with spicy lamb dishes.
The Syrah, which comes exclusively in Stellenbosch from organically grown vineyards on decomposed granite soils. It always appears one year later than the other wines from the Savage range appear. The grapes are mashed for 2 weeks, of which 70% of the grapes are fermented in whole bundles. After alcoholic fermentation, the wine matures for 13 months in 500 liter wooden barrels and a further 9 months in cone fuder.

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