The fruit is transported overnight to Yarra Valley and destemmed into and open fermenter. No additions are made and the must is left to ferment naturally with only occasional punch downs. After fermentation and pressing the wine is filled to neutral oak for 6 months before a small addition of sulphur dioxide and bottling without fining or filtration.
This wine is fun…spicy nose of anise and dark berries. The palate has dark plums and cherries with a juicy centre. A back palate of crushed cherries linger.
Many years ago when Jason Searle was helping out at Bass Phillip he came across Bill Downie. Bill and Jason realised that they shared some common ideals for wine. A friendship was then forged during viticulture studies , a passion for wine with definition of place and interest was often the bonding agent. After vintage in Italy Jason returned to keep working on a part-time basis in vineyards while Bill's star was on the rise making a name for himself as one of Australia's brightest young winemakers. Firstly at De Bortoli and then creating the William Downie wines, all this whilst spending the majority of the year in Burgundy. As Jason began to put some ideas in place to start making wine, Bill, now back in Australia, put forward the idea of making them together. Save Our Souls was born. The intention was to make affordable wine that was removed from the shadows of typical ‘New World' wine making practices.
MIKE BENNIE - THE WINE FRONT
The Jason Searle/ William Downie double act here. Good times roll. Sour cherry, game meats, some undergrowth scents, a whiff of fresh turned earth. Hearty start. Juicy and lighter than expected, black currants meets black olive meets earthy spice characters to taste. Enjoyable, just shy of medium weight red.