Wild Savagnin 'Solero' No.1

WWW.SOUMAH.COM.AU WILD SAVAGNIN ‘SOLERO’ NO.1 VARIETAL Savagnin or Savagnin Blanc — not to be confused with Sauvignon Blanc — is a white wine grape with green-skinned berries. Its history is complicated but was first recorded in the Tyrolean village of Tramin in the 10th century. This is a mother grape of many modern-day varietals with Sauvignon Blanc, Cabernet Sauvignon, Chenin Blanc, Gruner Veltliner being some of its numerous off-spring. WINEMAKING The inception of our Wild Savagnin ‘Solero’ No.1 comes from our interminable love of this ancient variety that was first recorded in 10th century Northern Italy. Inspired by original winemaking techniques, we handpicked and foot stomped small parcels of Savagnin, which were then predominantly fermented in clay with indigenous yeast on full solids — much like they may have way back when. The layering of vintage over vintage (2015, 2019 and 2020) was to start a Solero system whereby we can develop deep brooding flavours while still retaining freshness in the wine. The wine is a unique statement, carrying an unusual depth of personality. This persona will continue to develop with each Solero we release. TASTING The wine has that trademark linear citrus line, but it is fused with the brooding flavours of age-old tradition. Some people call it ‘wine with funk’; we love it for its structure, depth, and wild ancient origins. PAIRING An aged comtè is a must but if it’s not readily available, any French cow’s milk cheese will do. When dining, try pasta ribbons with green asparagus, Parmigiano Reggiano, and a touch of cream. TECHNICAL VARIETAL: Savagnin FERMENTATION VESSELS: Seasoned Barrels, Clay Eggs FERMENTATION STYLE: 100% Wild, Full Solids SOUMAH OF YARRA VALLEY Soumah Pty Ltd ABN 33 130 649 231 18 Hexham Road, Gruyere VIC 3770 Australia PO Box 260, Coldstream VIC 3770, Australia T +61 3 5962 4716 www.soumah.com.au.

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Climate Change Adaptation in the Champagne Region
CLIMATE CHANGE ADAPTATION IN THE CHAMPAGNE REGION PRESS PACK – JUNE 2019 Contents P. 3 THE CHALLENGE POSED BY CLIMATE CHANGE IN CHAMPAGNE P. 4 CHAMPAGNE’S CARBON FOOTPRINT P. 7 A PROGRAMME TO DEVELOP NEW GRAPE VARIETIES P. 10 VINE TRAINING P. 11 OENOLOGICAL PRACTICES P. 13 A REGION COMMITTED TO SUSTAINABLE DEVELOPMENT P. 14 SUSTAINABLE VITICULTURE CERTIFICATION IN CHAMPAGNE THE CHALLENGE POSED BY CLIMATE CHANGE IN CHAMPAGNE GLOBAL WARMING IS A FACT. THE GLOBAL AVERAGE TEMPERATURE HAS INCREASED BY 0.8°C SINCE PRE-INDUSTRIAL TIMES. THE IMPACT CAN ALREADY BE SEEN IN CHAMPAGNE. CLIMATE CHANGE A REALITY IN THE REGION Over the past 30 years, the three key uni- versal bioclimatic indexes used to monitor Water balance local winegrowing conditions have evolved slightly down as follows: Huglin index rose from 1,565 to 1,800 Cool nights index rose from 9.8°C to 10.4°C Compared with the 30-year baseline average (1961-1990), the temperature has risen by 1.1°C ON AVERAGE. Average rainfall is still 700mm/year. Damage caused by spring frosts has slightly increased despite a drop in the number of frosty nights due to earlier bud burst. The consequences are already visible and are indeed positive for the quality of the musts: Over the past 30 years: - 1,3 g H2SO4/l total acidity Earlier harvests starting 18 days earlier + 0,7 % vol natural alcoholic strength by volume These beneficial effects may well continue if global warming is limited to a 2°C rise. However, the Champagne Region is now exploring ideas that would enable the inherent characteristics of its wines to be preserved in less optimistic climate change scenarios.
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François Rousset-Martin
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es • ter \ ’es-ter \ : an organic compound By the Glass iii Cocktail / Beer / Cider / Non-Alcoholic iv Bottles - our primary collection Sparkling / White v White (continued) / Orange / Pink vi Red vii Cellar Bottles - our reluctant release Sparkling / White viii Orange / Pink / Red ix Vermouth / Amaro / Digestive / Liqueur x Spirit xi BY THE GLASS SPARKLING WINE M. Chapoutier, Viognier, Esteban '17, Rhone France 17 SAKE crf gls Chochin Shuzo, Shinbushi '18, Aichi Japan 45 15 Naka Shuzo, Omachi, Asahi Wakamatsu '16, Shiga Japan 51 17 Mioya Shuzo, Noto-Hikari (cloudy), Yuho No Shiro '19, Ishikawa Japan 48 16 Terada Honke, Shinriki, Kioke '15, Chiba Japan 63 21 Kameman, Genmaishu '16, Kumamoto Japan - 60ml 14 WHITE Renzaglia, Riesling Semillon Sauvignon Blanc, Stone Wall '18, Bathurst NSW 14 Lunaria, Pecorino, Civitas '18, Abruzzo Italy 16 Von Winning, Riesling, Paradiesgarten '16, Pfalz Germany 21 Causse Marines,Mauzac Loin de l'Oeil, Les Greilles '17, Gaillac France 18 Tournon, Viognier, Landsborough Vineyard '18, Pyrenees VIC 15 Bella Ridge, Chenin Blanc Semillon Viognier, Belle Mere '09, Swan Valley WA 23 ORANGE Les Fruits, Sauvignon Blanc, Peu de Peau '19, Adelaide Hills SA 16 Manon + Ester, Pinot Gris, E.P. Gris '18, Forest Range SA 18 Cantina Giardino, Fiano Coda di Volpe, Vino Bianco Amphora '18, Campania Italy 20 PINK Patrice Colin, Pineau d'Aunis, Gris Bodin '18, Loire France 16 Patrick Sullivan, Pinot Gris Cabernet Franc, Rain '18, Gippsland VIC 24 RED Domaine Chapel, Gamay, Julienas '18, Beaujolais France 25 Prieler, Blaufrankisch,
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