Duncan Savage Savage Red Syrah Western Cape 2022

96 points Tim Atkin, MW: "Labelled as the Savage Red, this has been a varietal Syrah since 2017, using grapes from a single site in Kuils River on granite soils. Made using the submerged cap technique for the first time, this has impressive grip and depth, muscular tannins, tapenade and fynbos top notes, savoury undertones from 50% whole bunches and a core of damson, squid ink and blackberry. 2025-2032. (2025)."

94 points Neal Martin (Vinous): "The 2022 Red Blend comes from the usual block in Polkadraai on a granitic belt in a wind-exposed site that Savage looks for. Unlike other cuvées, it spends two years aging—the first in old 500-liter barrels and the second in oval foudres and conical tanks. This has a wonderful bouquet with expressive brambly red fruit and light tertiary scents. The palate is medium-bodied with a pliant entry. Liberally sprinkled with white pepper and fennel toward the finish, this is very fine, very sophisticated and very harmonious. Drink 2025-2040. (08/24)."

94 points Claire Nesbitt (Jamessuckling.com): "A firm, fragrant and savory syrah that exudes aromas of sage, white peppercorns, brambleberries and licorice. It’s medium-bodied with a tight tannin frame. Peppery and focused. From granitic soils close to Polkadraai area. Try from 2025. (10/23/24)."

93 points Monica Larner (Wine Advocate): "This wine was initially a blend of Syrah, Grenache, Cinsault and Touriga Nacional, but Duncan Savage decided to separate the pieces. "Your plan has to be loose," he says. Now 100% Syrah from Stellenbosch since the 2017 vintage, the wine boasts the richness and concentration of poor granite soils with little organic matter. "The vineyards are terrible to look at because we don't want vigor," he says. The Savage Wines 2022 Savage Red has dark fruit, baked plum and white pepper. The aromas are on the ripe side. Fruit sorting is done mostly in the vineyard, and the Syrah is 50% to 70% whole bunch. "We love to work with whole bunch," says Duncan Savage, "but destemming happens because we need space in the winery." This wine spends two to three weeks on the skins. It then goes into 500-liter barrel for one year and in foudre for another year. Drink 2024-2033. (06/05/25)."