Savagnin

Savagnin, a distinct white grape variety native to France, is quite an enigma in the world of wines. It should not be confused with Sauvignon Blanc, as they are entirely different species.

Primarily cultivated in the Jura region in Eastern France, this grape is most popularly associated with the Vin Jaune or 'yellow wine'. Vin Jaune expresses a bold, rich flavour profile and a characteristically deep golden hue, hence its name. The Savagnin grape is left to mature naturally, creating a unique taste of spice, nuts and ripe fruit. Beyond this, it also produces other styles of wine, including Vin de Paille and Macvin du Jura, both of which exhibit the characteristic vigour of this grape.

Savagnin grapes are typically harvested late, often as late as December. When cultivated, it stays tightly clustered and has a proclivity towards botrytized bunch rot, making it a difficult grape to manage. Despite this, it thrives in high altitude and cool climate vineyards.

The wine extracted from Savagnin grapes is distinctive and complex. From the start, it offers a nose full of walnuts, green apple, and honey, leading to an intense palate with high acidity and a long finish. These wines are high in alcohol and unapologetically rich in flavour.

Admirably, it is quite resistant to winter’s rigorous chill, allowing it to flourish particularly in regions where other grapes wouldn’t survive. This resilience, combined with the quality of wines it produces, has led to Savagnin gaining recognition internationally.

However, the grape’s limited cultivation and the laborious process required to make wine from it makes Savagnin a rare, somewhat expensive pleasure, savoured mostly by connoisseurs. Its low production levels might inhibit widespread recognition, but Savagnin grape continues to hold a prestigious place in the hearts of discerning wine enthusiasts.

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