A beautifully perfumed Grenache that combines high-altitude freshness, old-vine character and the elegance of the Piekenierskloof

The Savage Thief in the Night 2025 is a finely perfumed Grenache that marries high‑altitude freshness with old‑vine concentration and the distinctive elegance of the Piekenierskloof. Sourced from dry‑farmed bush vines rooted in sandstone soils at elevations of 600–700 metres, it reflects Duncan Savage’s hallmark of restraint, purity, and site‑driven expression. The region’s hot days and markedly cooler nights preserve acidity while fostering aromatic intensity, yielding fruit of natural concentration and mineral clarity.

Handled with a deliberately light touch, the grapes undergo native fermentation with a portion of whole bunches, enhancing aromatic lift and savoury complexity. Maturation in concrete eggs and seasoned 500‑litre French oak barrels ensures the vineyard character remains at the forefront, unencumbered by heavy extraction or overt oak. The resulting wine is generous yet poised, combining Grenache’s inherent warmth with freshness, energy, and a distinctly Cape sense of place: A benchmark example of South Africa’s increasingly compelling Grenache narrative.

Tasting notes: The nose opens with fragrant wild strawberry, red cherry and raspberry, followed by rose petal, dried herbs, white pepper and subtle brown spice. There is a distinctive mineral and earthy undertone, with hints of Mediterranean herbs and a gentle savoury character adding complexity. On the palate, the wine is silky and fleshy, with bright red-fruited freshness running through the centre. Raspberry, pomegranate, cherry and bramble flavours are framed by fine, chalky tannins and a lightly savoury finish. The high-altitude fruit gives the wine a wonderful sense of lift, while the whole-bunch component adds spice and aromatic length. Riper picking this year gives a touch more texture and grip. Will develop well over the next 10-15 years.

Food Pairing: This Grenache is exceptionally versatile at the table, offering both elegance and depth in its pairings. Slow‑roasted lamb shoulder, lamb koftas, grilled lamb chops, or a Moroccan‑style lamb tagine highlight its savoury spice and supple texture. Poultry and pork are equally at home here: think duck with crisped skin, roast chicken with herbs, or the richness of pork belly and charcuterie. For vegetarian cuisine, its mineral freshness and lifted aromatics shine alongside roasted aubergine, wild mushrooms, lentil dishes, tomato‑based stews, or grilled Mediterranean vegetables.

ANALYSIS: ALC 14.00% | TA 4.7g/L | pH 3.42 | RS 2.3g/L