Soumah Wild Savagnin Solero No. 2 NV

Soumah, a winery based in the Yarra Valley, is known for its dedication to producing distinctive wines that reflect their unique vineyard sites. The Wild Savagnin Solero No. 2 NV is a fascinating and rare offering from Soumah, inspired by the Jura region of France. This wine is made using the Solera system, a method of fractional blending, where newer vintages are added to older ones, creating a non-vintage wine with incredible complexity and depth. The wine is aged under a veil of flor yeast, similar to sherry, which gives it distinctive nutty and oxidative characteristics.

Savagnin, a rare white grape, thrives in Soumah’s cool-climate vineyards, and the "wild" refers to the natural yeast fermentation used in crafting this unique wine. The result is a wine that is both complex and intriguing, offering a balance between freshness and developed, savoury notes.

Appearance: Golden yellow with amber highlights, reflecting its extended aging and oxidative process.

Aroma: The nose is deeply aromatic and complex, with notes of roasted nuts, bruised apple, dried apricot, and a hint of flor yeast, reminiscent of fino sherry. There are also subtle hints of spice, dried herbs, and a slight oxidative character that adds to its intrigue.

Taste: Medium-bodied with a rich, textural mouthfeel. Flavours of toasted almonds, baked apple, and dried citrus peel are balanced by a vibrant acidity. The wine displays an earthy, savoury depth, with a distinct minerality and a touch of salinity from the flor yeast influence. The oxidative notes give the wine a unique, sherry-like quality without overwhelming its natural fruit.

Finish: The finish is long and savoury, with lingering notes of nuts, apple, and a slightly salty, umami quality, making it both complex and refreshing.

Food Pairing: Soumah Wild Savagnin Solero No. 2 NV is a versatile wine that pairs beautifully with bold, savoury dishes. It is a perfect match for hard cheeses like Comté or Gruyère, where the wine’s nuttiness complements the cheese’s depth. It also pairs well with dishes like roasted chicken with garlic and herbs, or even seafood like oysters, where the wine’s saline and oxidative qualities enhance the flavours of the dish.