A nod to ancient techniques, this Soumah Wild Savagnin folds five vintages (originally commencing in 2015) into one another to produce this very impressive Solero No. 3.
It is handpicked and foot-trodden before undergoing fermentation in an amphora with wild yeast on full lees.
Veneers of interest seem unstoppable and peel off with ease. Scents of marigold flowers, mead and honey puffs kick things off. Add measured doses of preserved lemon, pastry, canned peaches, poached pears and golden apple and things start to build an impressive momentum. Almonds and nougat tuck in behind with a fine ginger nut biscuit spice but the delicate textural appeal is certainly a highlight and one I continue to return for. A measured weight coats the palate and leaves a long tail to peruse. It's clever stuff and made in a style that is certainly not common but piques the curiosity factor no end. Best enjoyed with food, I'd recommend hard cheeses or halloumi, quiche or creamy pasta dishes.
Drink to five years+
94/100
Region: Yarra Valley
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