Keppell from Savaterre has always been a steady voice for the region. Again a huge advocate for the particular terroir of shale and granite within its constant moderate climate, working organically since 1996. In his words the vineyard is: "intensely focused on the creation of outstanding, individualistic wines far removed from the mainstream...(with) winemaking and viticulture of the Old World as his inspiration." 

The wines undergo a natural fermentation using only indigenous yeasts, seeing roughly 50% new oak and are bottled unfiltered. The fruit is grown on ancient granitic “buckshot” over decomposed clay. These unique gravels are rich in minerals and provide excellent drainage whilst the clay provides some sustained water to the vines in summer. This ancient, poor soil naturally limits the cropping level to less than 4.5 tons per hectare. His Shiraz is somewhat of a masterpiece, 14 years in the making. Keppell believes it’s only just now working in the manner he has envisioned. Tim Kirk of Clonakilla recommended the site be reserved for shiraz, and with Keppell’s serious commitment “The 2013 is a sophisticated creature that I’ve always hoped this site would produce.”