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Cri de Coeur Savagnin Sous Voile wine bottle with 'Crittenden' label on a white background
Bottle of Crittenden Cri de Coeur Savagnin Sous Voile wine with a glass on a wooden table
New release
Cri de Coeur Savagnin Sous Voile wine bottle with 'Crittenden' label on a white background
Bottle of Crittenden Cri de Coeur Savagnin Sous Voile wine with a glass on a wooden table
Aged Under Flor

2020 Cri de Coeur Savagnin

Australia's most convincing answer to the Jura, aged four years under flor without ever being topped up. Preserved lemon, toasted nuts and exotic spice over a velvety texture and an acidity that simply refuses to quit.

$95
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$85.50

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Variety
Savagnin
Region
Mornington Peninsula
Alc/Vol
14.5%
Drink
2026 – 2046
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NOSE

Displays the distinct nutty aldehyde and oxidative characteristics typically developed through extended ageing under flor.

PALATE

A rich tapestry of flavours, including preserved lemon, toasted nuts and exotic spices. The palate is expansive and lingering, with a velvety texture and a vibrant, persistent acidity.

View tasting note (PDF)

Cri de Coeur

Over the past 17 years, our family vineyard, first planted in 1982, has undergone a dramatic transformation. Sustainable viticulture, top grafting with new clones and a move to cane pruning have all played a key role. Along with increasing vine age, these changes have significantly improved fruit quality and led to the creation of our super premium range. Established in 2012, Cri de Coeur (Cry of the Heart) is produced in tiny quantities and represents the pinnacle of our family's viticultural and winemaking efforts across 43 years and two generations.

VINTAGE

2020 was a year punctuated by both the hardship and generosity that nature can provide. While bushfires ravaged parts of Australia, including many viticultural regions, we were extremely fortunate not to be directly affected, even avoiding the impact of lingering smoke, which can occasionally impart an unpleasant taint in finished wines. On the bright side, the season's naturally low yields and ideal late ripening conditions have resulted in some exemplary wines that will undoubtedly stand the test of time.

VINEYARD

Fruit for this wine comes from the sustainability farmed Crittenden Home Vineyard, that has over time produced consistently excellent, award winning wines.

WINEMAKING

Defying convention and looking to the great Vin Jaune wines of the Jura region in France for inspiration, this wine was whole bunched pressed to old French barriques before natural fermentation and malolactic conversion. Following ferment the barrels were moved to a well ventilated area where conditions were perfect for the gradual growth of the flor yeast on the surface of the increasingly ullaged barrels. Amazingly this wine has not been topped for its entire 4 year ageing period, relying on the protective properties of the yeast 'voile' to avoid excessive oxidation. Bottling took place in Feb 2024 without fining, stabilisation or the addition of SO2.

Jane Faulkner, Halliday Wine Companion
If there’s a wine/style I look forward to every year, it’s this one. The ’20 spent 48 months in old oak barriques, under a protective seal of flor slowly morphing into a complex, dry and stunning drink. Flavours from Turkish dried apricots (no sweetness) dried porcini, blood orange peel, salted caramel and preserved salty lemons, yet it's so fresh. There’s a sensation of richness with aldehydic aromas and flavours, yet plenty of acidity driving this, not just the flor-yeast characters. Finishes very dry and very, very long.
Huon Hooke, The Real Review
Deep, rich golden/amber colour revealing considerable age. The bouquet is a shock of richness and matured complexities, among them dried fruits, barley-sugar, buttered toast, salty seaspray and a waft of flor yeast character. In the mouth it's rich and full bodied, with amazing depth of flavour delivered with power and impact. The finish is dry and reverberates around the mouth for minutes. An extraordinary wine. Serve with mature Comté cheese.

Best paired with

  1. Aged Comté with quince paste
  2. Chicken and morel fricassée
  3. Roast cauliflower with almonds and capers

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