Savaterre

Keppell Smith embarked on a career in wine in '96, studying winemaking at CSU and (at a practical level) with Phillip Jones at Bass Phillip. He has established 8ha of chardonnay and pinot noir (close-planted at 7500 vines/ha), shiraz and sagrantino on the 40ha Savaterre property, at an elevation of 440m. Organic principles govern the viticulture, and the winemaking techniques look to Europe. -JAMES HALLIDAY