2023 A.R.C. Savagnin

A.R.C. |McLaren Vale |Savagnin
A perfectly poised Savagnin, biodynamically grown in McLaren Vale and carefully put together by the talented hands of James and Jess Audus.

Price:
Sale price$35.00
Stock:
In stock, ready to ship
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Description

After leaving the bustling Sydney restaurant scene, James and Jessica Audas embraced a new life in West Gippsland, cultivating a biodynamic vineyard with a commitment to minimal intervention winemaking. Their journey started with sourcing fruit from the Mornington Peninsula, but now, with vines thriving between the Strzelecki Ranges and Mount Baw Baw, they’ve found their stride.

The 2023 A.R.C. Savagnin hails from the Tatty Road Vineyard in McLaren Vale, of all places, part of the certified biodynamic Gemtree Vineyards. The grapes were hand-harvested and whole-bunch pressed, ensuring a gentle extraction that preserves the purity of the fruit.

In keeping with A.R.C.’s philosophy, the wine was handled with minimal intervention, fermenting naturally and aged in old French oak for 12 months. One barrel was left untopped during aging, allowing a subtle savoury note to develop, adding layers of complexity to the final wine. This approach highlights the natural vibrancy and structure that define this Savagnin.

A beautifully balanced and refreshing Savagnin from James and Jess here, that speaks to the heart of A.R.C.’s winemaking philosophy. Extremely limited.

This special ARC wine was grown by Mark & Vanessa Sparnon from the Tatty Road Vineyard as part of the certified biodynamic Gemtree Vineyards on the southern outskirts of McLaren Vale. The Savagnin intended to be Albariño were grafted to old cabernet vines in the early 2000’s. The vineyard is planted on complex terroir, red brown sandy loam over red clay and lower calcareous subsoil, classic terra rossa soils with famed pirramimma sandstone at depth. The grapes were hand harvested, whole bunch pressed and oxidatively handled during the early stage of fermentation in tank. Once dry the wines were transferred to old French hogsheads where they stayed on solids for 12 months. One of the barrels remained untopped during this period to add a savoury complexity. 30ppm sulphur added in the months before bottling.

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