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 THE VINEYARD The Savage Estate Vineyard lies at the northern extremity of the Napa Valley between Calistoga and the rugged Palisades Range within sight of Mount St. Helena. We are nestled between two top Cabernet producers - Clos Pegasse and Chateau Montelena. Our vineyard was planted in 1997 using exclusively green farming practices, with first production in 2000. Spacing is 4' x 6' with vertical trellis and the vineyard covers just 0.84 acres (1,528 vines). The vines are grafted with Cabernet Sauvignon Clone 337. Our superior location, soil, and clone type all conspire to produce what we think is the best Cabernet in the Napa Valley. THE WINE Savage Cabernet is fermented in small open-top fermenters and aged for about two years in French oak barrels from Tonnellerie St. Martin. Our distinctive Cabernet Sauvignon is characterized by rich aromas and deep flavors of cassis, red currant, black cherry and mint. It can be enjoyed now but has the potential to improve with age. OUR FAMILY Exclusively family-owned and operated, we are one of the smallest Cabernet Sauvignon producers in the Napa Valley with about 150 cases produced a year from our vineyard. This allows us to maintain the strictest attention to every detail and quality, allowing us to produce a unique and exciting flavor every vintage year. We are proud of our impressive team that includes: Paul Saviez, renowned vineyard manager and Wayne Hansen, the award winning, meticulous, and hands-on winemaker from UC Davis viticulture. Michael Savage is the owner and manager of the vineyard, and has a passion for music, good food, and of course the best wines! TESTIMONIALS "The kind of wine I’d like to drink every day" – Aaron Pott, Winemaker, Quintessa.
"Can see why Mark Savage went for this. Sweet fruit. Naive in a nice way. Quite evolved." - Jancis Robinson, Master of WineCONTACT For prices, shipping information and to order, please or fax (240) 248 8823. |
 © 2009 savage estate - all rights reserved. |
"I have to say that I was distinctly impressed. The colour was really bright, and a sensible ruby rather than an inky black. The aroma was bursting with vitality and fresh fruit, but subtle with it rather than overemphatic, almost more in the style and structure (not the actual fruit character) of a good pinot, with a real delicate perfume, and multi-layered rather than mono-dimensional which so many cabernet wines can be I find. So the grape variety is not boringly obvious. (I dislike simple varietal wines as I want wines to be expressions of a place rather than just a grape.) On flavour, there are more rewards, with the real length that you only get with perfect balance. You keep wanting to go back for another mouthful, and not just a sip, so it is obviously refreshing, and what I call juicy rather than jammy. The alcohol is nicely restrained. The wine continues to improve in the glass, indeed I left two inches in the bottle for two days and it did not deteriorate which is another sign of a great wine in my book. I have not found too many Californian wines capable of doing that." - Mark Savage, Master of Wine (no relation)