Minimal intervention and long, slow elevage in cool dark cellars are the cornerstones of Savaterre's Keppell Smith winemaking philosophy.
93 pts - Mike Bennie, Wine Front
'Honey and toast scents, flinty sulhur, complex fruit profile with lots of citrus, then stone fruit, exotic tropicals, with a mesh of savoury, nutty aromas in the mix.
I think I like the cut of jib here. Firm edge to the palate, puff of sulfur, chunks of limestone and chalk, zesty acidity underlying, really tightly wound fruit flavour but rewarding in its form, bitey feel.
Like alternating between chewing on a lemon wedge and licking limey pumice. Wow, good to be alive. This has some personality. Distinct too, if not a little out of the bo for Savaterre'.