Introducing SAVE OUR SOULS to Alberta
Please welcome to Alberta
The dazzling side project from sage Australian vintners William Downie & Jason Searle out of the Yarra Valley.
Save Our Souls
Is the collaborative side project of two gifted winemaker minimalists from Australia’s Yarra Valley region outside Melbourne. Followers of Vino al Vino will already know one of those vignerons well, we’ve been championing William Downie’s iconic Pinot Noirs to Western Canada for years now. We’re now over the moon to introduce the breathless, delicious, exciting wines of Save Our Souls, made by Bill Downie together with his brilliant and likeminded comrade, Jason Searle.
These are adventurous wines that allow these two winemakers to explore different varieties and techniques and provide wines as serious as they are playful, as complex as they are quaffable, wines of pause and refreshment alike.
Learn more about Save Our Souls below, but first:
The Wines!
Bill & Jason note that this Yarra grown Sauv Blanc was harvested only after it ripened past the herbal, gooseberry character of NZ Sauvignon Blanc, seeking a fuller style. When the fruit started approaching those rose petal and muscat like flavours it was hand picked and immediately pressed into tank to be chilled for 48 hours. The wine was then fermented with its indigenous yeast to preserve terroir and complexity, followed by full MLF. The finished wine stayed in tank on the gross lees for 11 months then aged in bottle another few years before release. No sulphur was added until bottling.
Pristine in appearance with a pale golden straw colour. As it breathes this wine opens into necatarine, dehydrated pineapple, orange rind, hazelnuts, lime, tomato leaf, and honey. It’s so richly textured with a savoury edge and juicy acidity. Pairs beautifully with grilled garfish with a squeeze of lemon or a bag of cheesies.
861303 | 23 cases avail.
A beautiful example of Yarra terroir, hand harvested and whole bunch pressed with no cuts for maximum phenolic density. Fermented spontaneously with indigenous yeast for a clear window into the land, and aged in stainless steel with MLF allowed to proceed. No SO2 added until bottling (40ppm), ageing a further three years in bottle before release.
A richly phenolic Chardonnay with a ripe profit of honeydew and peach notes highlighted by hazelnut, lime pith & zest, grapefruit, and a long & lingering finish, a perfect compliment for roast chicken with thyme and garlic or a big box of salty popcorn. This is a deeply satisfying drop.
861304 | 30 cases avail.
The SOS Rosé was Save Our Souls debut wine! The backbone for this rich, creative rosé is late-harvested Sangiovese grown in the high altitude vineyards of Upper Goulburn. The Yarra Valley Pinot Noir blended in adds another layer of interest. The Sangiovese was direct-pressed to stainless for a blanc de noir approach. Spontaneous indigenous fermentation was followed by complete MLF. The wine was then coloured by a saignée cut from two other SOS cuvées: their full red Yarra Sangiovese and full red Yarra Pinot Noir, respectively. The Goulburn portion was aged in stainless while the Yarra portion saw oak ageing. Bottled with minimal SO2 and further aged in bottle.
Pristine in appearance with a pale golden straw colour. As it breathes this wine opens into necatarine, dehydrated pineapple, orange rind, hazelnuts, lime, tomato leaf, and honey. It’s so richly textured with a savoury edge and juicy acidity. Pairs beautifully with grilled garfish with a squeeze of lemon or a bag of cheesies.
861305 | 15 cases avail.
A marriage of two sites!: Brown Brooke Estate is a 25-year-old vineyard on the border of Gruyere and Coldstream in the Yarra Valley. It sits on depleted clay loam at the edge of the valley floor. The Pinot grown here produced wine of suppleness and generosity. The Yarraloch vineyard sits high up on a ridge on the Warramate Hills looking east over the Yarra Valley. This vineyard is steep and produces Pinot with vibrancy and verve. Together the two give us a wine that is both structured and generous. The rich opulent characters of Brown Brook marry with the fragrant and lifted spice of Yarraloch to produce something truly engaging and complex. Spontaneously fermented and aged in varying vessels before ageing in bottle. Minimal SO2 used (only at time of bottling)
Rich notes of raspberries, rosemary, mushrooms, Choo Choo bar, vanilla, and quince delivered with a long finish! A lovely pairing for roasted mushrooms on toast or BBQ lamb chops. Drinking beautifully now, this wine will continue developing for several years.
861306 | 25 cases avail.
Planting Sagrantino in the Murray Darling region of Australia just makes sense. The warm, dry climate is not unlike that of central Italy and these plantings in response to climate change are producing deeply pleasurable wines in the right hands. Enter Downie and Searle! Destemmed into an open fermenter and chilled for 48 hours before beginning spontaneous fermentation. Gentle cap management for minimal extraction to reduce tannin. Following primary fermentation, the wine was pressed to old oak for 12 months maturation, with SO2 only added at time of bottling (in minimal quantities).
This Sagrantino has a much more approachable tannic profile while maintaining that density of anise, dark berries, plums, cherries, black olives, tea, and sarsaparilla this cult variety is capable of while showing a juicy, playful side, that Aussie informality! Such a crushable Sagrantino without giving up the complexity. Sufficiently aged before release, 2017 is slightly denser than 2016, intensely aromatic, delivering the almost caricature like spice of sarsaparilla. Party hearty! Pair this gem with salami, all the salami!, or try braised oxtail ragu or venison carpaccio. A super versatile food partner.
861307 | 34 cases avail.
The Save Our Souls Story
Jason and Bill met at the outset of their winemaking journey, between the vine rows of world-renowned Pinot Noir producer Bass Phillip. To hear them tell it:
“Spending time amongst the grapes we learned that we held common ideals for quality wine, hard work, and a good laugh. Over lunches and wine tasting a bond grew and in 2008 Save Our Souls was born.
“Our first release was at the time a ground-breaking savoury and crisp Rosé for those long hot Australian summers, still the OG. Over the next 10 years or so our little family has grown and expanded to include a savoury and textured Chardonnay, an affordable Pinot Noir that, well, tastes like Pinot Noir, an easy drinking Sangiovese which tastes great with or without food, and a lively and juicy Sagrantino for a bit of fun.
“We don’t want accolades or shining medals, we just want to make delicious wines that punch above their weight, are inclusive, and most importantly are sociable; to be shared with friends at a favourite bar top, to have at home with hump day dinner, take with confidence to a dinner party or in the park with the gang on a sunny Sunday – wines for every day in every way.
“We are extremely lucky and blessed to work with wonderful grape growers from all over Victoria who share our passion for interesting wines that speak of the place they come from. Whether it be from way down south in Mornington Peninsula, through to the Yarra Valley and all the way up to the famous Heathcote region. We make wine with as little added as possible except for good honest grapes.”
The Save Our Souls wines are adventurous, equal parts serious and playful, with the goal of always evolving and always having a good time doing it. It’s a chance for these talented winemakers to let their hair down. Not trying to save the world, but maybe a couple souls who could use a proper glass of wine after a long day!
Vino Al Vino is an Alberta wine importer specializing in real wines, wines with minimal intervention. All of our wines are sustainable. Almost all of our wines are certified organic. Many of our wines are certified biodynamic. Many of our wines are full-throttle zero-zero natural wines.
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