Savage
Summary
Duncan Savage operates Savage Wines as a small-scale négociant venture from his urban winery in Salt River, Cape Town, producing approximately 3,000 cases annually of Syrah-focused reds and Sauvignon Blanc/Chenin Blanc whites from carefully selected high-altitude, marginal sites across the Western Cape's diverse terroirs. His minimal-intervention approach emphasizes earlier harvesting, native yeast fermentation, and used French oak aging to create wines of tension and precision, reflecting his innovative vision that has quickly established him as an influential voice in South Africa's evolving fine wine scene since founding his independent label in 2011.
Heritage & Leadership
Savage Wines was established in 2011 by winemaker Duncan Savage in the Western Cape of South Africa. Prior to founding his eponymous label, Duncan spent 14 years as the winemaker at Cape Point Vineyards, where he developed his reputation for producing precise, terroir-driven wines. His first Savage vintage was released in 2013, though initially in very limited quantities as he maintained his position at Cape Point Vineyards until 2016, when he committed fully to his personal project.
In 2017, Duncan established a dedicated urban winery facility in Salt River, an industrial area of Cape Town. This move represented a significant milestone for the brand, providing a permanent home for production after several years of utilizing shared facilities. The Salt River winery, while modest in size, was purpose-designed to accommodate Savage's small-batch production methods and hands-on approach.
Duncan operates Savage Wines as a one-man venture, personally overseeing every aspect from vineyard selection to bottling. His background includes formal viticultural and oenological training at Elsenburg Agricultural College, followed by international experience in France, Spain and New Zealand before his tenure at Cape Point Vineyards.
Vineyards & Wines
Rather than owning vineyards, Savage operates as a négociant, sourcing fruit from carefully selected sites across the Western Cape. His vineyard selection focuses on marginal, often higher-altitude locations that produce naturally balanced fruit with moderate alcohol levels and good acidity.
Key vineyard sources include sites in Stellenbosch, Darling, Piekenierskloof, and the Swartland. In Stellenbosch, Savage works with Syrah from granite soils at elevations between 200-400 meters. The Piekenierskloof vineyards, situated at approximately 750 meters above sea level, provide Grenache and Syrah from decomposed sandstone soils. In the cooler Darling region, he sources Cinsault from bush vines planted in the 1980s in iron-rich soils.
The Savage portfolio includes several distinctive bottlings. "Are We There Yet?" features Touriga Nacional and Syrah from Stellenbosch and Darling. "Follow the Line" is a Syrah-dominant wine from multiple Stellenbosch sites. "Girl Next Door" is a single-vineyard Syrah from Stellenbosch. The white wines include "Salt River" (Sauvignon Blanc) and "Never Been Asked to Dance" (Chenin Blanc). Annual production remains limited, with approximately 3,000 cases produced across all wines.
Philosophy & Practice
Duncan Savage's winemaking philosophy centers on minimal intervention and the expression of site-specific character. In the vineyard, he works closely with growers to ensure optimal farming practices, focusing on balanced yields and precise picking decisions based on phenolic ripeness rather than sugar levels.
In the cellar, Savage employs traditional techniques including natural fermentation with native yeasts. For red wines, he typically uses partial whole-cluster fermentation (varying from 30-100% depending on the wine and vintage) in open-top fermenters with gentle punch-downs. White wines are whole-bunch pressed and barrel fermented.
Aging takes place primarily in used French oak barrels to minimize overt wood influence, with new oak limited to approximately 10-20% for most wines. Aging periods range from 11 months for white wines to 16-22 months for reds. All wines are bottled unfined and with minimal filtration.
Savage's production methods emphasize freshness and natural balance. Grapes are typically harvested earlier than regional norms to preserve acidity, and alcohol levels are kept moderate, generally between 12.5-13.5%. This approach reflects Duncan's stated goal of producing wines with tension, energy and site expression rather than power or extraction.