Savaterre is a Beechworth Label run by winemaker Keppell Smith. Keppell's winemaking technique is a minimalistic, hands-off approach. "It is all about the quality of the fruit from the fantastic site we have here at Savaterre." His approach to winemaking is in the tradition of the fine wines of Burgundy. When searching for where to establish his winery he looked to one of his favourite Aussie labels, Giaconda and wondered why there were not more sites in Beechworth. He therefore chose a nearby site and we're very glad he did, cool-climate Chardonnay from Beechworth is hard to beat.
This is his flagship Savaterre Chardonnay. An elegant, mineral driven and precise Chardonnay of exceptional length and concentration. A wine that clearly demonstrates the potential of Beechworth as a region. Possibly one of the best Chardonnay in Australia. Top Notch.
Powerful, harmonious aromas of citrus flowers, pear, stone fruit, flint, nougat and toasted hazelnuts results in an aromatic tension and complexity without sacrificing freshness and minerality.
The palate has a striking intensity of flavour. An abundance of citrus, stone fruit, freshly sliced pear, spices, and mineral some coffee, a touch of gun smoke, pronounced spice, and subtle, integrated oak. All these complex flavours are underpinned by an underlying raciness and bright acidity.
Amazing length with Savaterre's signature stony minerality. This wine is delicious now and will continue to evolve and improve for the next 8-12 years.
Nestled in the mountains of northeastern Victoria, just outside the picturesque town of Beechworth, lays the Savaterre vineyard. The site was "discovered" in 1996 by Keppell Smith, owner and winemaker, after an expansive search through Australia's quality wine regions. The mild summer days, cool climate elevation combined with the rolling foothills of the Victorian Alps was the magic "terroir" combination sought by Keppell. Intensely focused on the creation of outstanding, individualistic wines far removed from the mainstream , Keppell looks more to the wines, winemaking and viticulture of the Old World as his inspiration. Ranging from vineyard aspect through to the use of natural yeasts and French barriques, he combines the art and the science of winemaking in his drive to produce the finest of wines. The region itself is blessed with beautiful views, fantastic local produce, outstanding dining and of course the historic town of Beechworth. It has a growing wine presence and has recently been recognised as an independent wine region.
GARY WALSH - THE WINE FRONT
It’s good to see that Keppell Smith has finally got with the program, and sent his wine to The Chardonnay Master™ for review. Thanks Keppell, you crazily named man, you. It’s tight and structured, but has generosity of flavour and sizzled hazelnut butter warmth, allied to juicy lime and stonefruit flavours. Peppermint and white flowers. Struck match, a coolness of mint and fennel, cashew, flinty texture, and a very long and powerful finish, and I’m thinking grilled lime, cinnamon spice and fresh herbs. It’s a stellar release, as far as I’m concerned. Epic.
NED GOODWIN - HALLIDAY'S WINE COMPANION
An ambient fermentation had its way in classy French oak, where the wine sat unimpeded for 18 months, embedding a nourishing core of truffled curd, nougat and vanilla pod. Stone fruits, white fig and melon scents billow across the seams. Mid-weighted and juicy as is the wont at this address. Nothing hard. Nothing out of place. Softer than the prodigious '17, bit this has a mellifluous almost gentle flow to it.