Savina Lane produces wines made from six ‘alternative’ varieties of wine grapes – fiano, petit manseng, viognier, tempranillo, graciano and montepulciano plus two plantings of one mainstream variety – shiraz. Alternative varieties are those of which there are less than 1% of vines of that variety planted in Australia.
Survival was a close shave for some of these less common varieties: only 19 hectares of Graciano survived in Spain at the end of last century. Viognier was almost bombed out of existence in France during WWII.
Savina Lane wines are produced in a state-of-the-art contract winery in a combination of German-engineered stainless steel tanks and hand-made French Oak barrels imported from Burgundy. No animal products are used in the fining process so the wines may be enjoyed by vegans.
Renowned consultant winemaker Mike Hayes, chosen as Australian Winemaker of the Year 2017 by The Australian Society of Viticulture & Oenology, creates Savina Lane’s range of premium wines. There are regular discussions with vignerons Brad & Cheryl Hutchings, throughout the wine-making process.
Once bottled and labelled, the wines are aged in optimum conditions in Savina Lane’s underground purpose-built cellar beneath the cellar door. This cellar provides stable temperatures year round, avoiding the need for heating or cooling and ensuring the winery has a low carbon footprint. On release Savina Lane red wines are between three and four years old, whites usually at 18-24 months.