Save Our Souls is the minimal-intervention collaboration of William Downie and Jason Searle, sourcing fruit from across Victoria. The Grenache comes from the northern end of the Heathcote GI, where the climate is genuinely continental, with hot days and cool nights. Those warm days ripen grenache readily and build flavour and sweetness of fruit, while the cool nights preserve freshness. The wine is made in a mid-weight, Rhone-inspired idiom rather than as a heavy, extracted red. The 2022 fruit was picked in the last week of March, following a burst of hotter weather towards the end of ripening that helped carry the grapes to full flavour.

After destemming, the must was fermented on skins for around nine days before pressing, a relatively short maceration that keeps tannin supple and fruit expression forward. A slight sulphur addition was made before the wine went to oak, where it spent roughly six months - seasoned rather than new, so the emphasis stays on fruit and spice. The wine was given a light filtration prior to bottling, with a small sulphur addition of about 30ppm at the end. The finished style is fresh and expressive, mid-weight at most, with raspberry, woody peppercorn and floral, earthen spice, and a rising latticework of fine tannin.