i. Biography
Beechworth, Victoria, gives Keppell Smith both raw material and operating rules: Chardonnay and Pinot Noir from Savaterre, handled with as little interference as possible. The cellar line is clear—wild yeast, time on lees, no fining, no filtration—with a Burgundy-rooted method that leaves the site in front of the winemaker. Texture, restraint, and patience are treated as working tools here, not embellishment.
Coming Up
Charles Sturt University is the formal training ground in this profile, and Savaterre in Beechworth, Victoria, Australia is the long-term site of practice. Keppell Smith moved from study into the role of winemaker there in 1996, then stayed long enough to learn the site’s edges and help settle the estate’s house style. That continuity runs through the work: Keppell is owner of Savaterre since 1996, which gives the position a direct line between decision-making and result.
Where They Are Now
Since 1996, Smith has owned Savaterre in Beechworth, and his current role is owner and winemaker. That combination keeps him tied to the full sequence, from vineyard call to cellar finish. The wines come off as disciplined rather than busy, built to hold close to the contours of their origin. The wine is included in Langton's Classification of Australian Wine and is served in Emirates Airlines First Class, two details that place a specific bottle from this Beechworth estate in both Australian Wine classification and international service. Together, those distinctions underscore the reach of Savaterre’s reputation while keeping its roots firmly in the limestone-and-climate character of Beechworth.
Signature
Keppell's signature wines include Savaterre Chardonnay, Frere Cadet Chardonnay, Reserve Pinot Noir, Maurizio Sagrantino, and Savaterre Shiraz. The range points to a cellar organized around precision and varietal differences: the lift of Chardonnay, the measured depth of Pinot Noir, the darker frame of Shiraz, and the distinct profile of Maurizio Sagrantino.
In Their Words “It is all about the quality of the fruit from the fantastic site we have here at Savaterre.” “It is all up to wild yeast to start, maintain and finish the fermentation.”
Honors
Keppell's honors include Decanter Estate of Excellence (2019).
Profile updated July 2026
FAQ
Asked of Keppell
What is Keppell Smith's current role?
As of 2026, Keppell Smith is Owner and Winemaker.
Where did Keppell Smith train or study?
Keppell Smith trained at Charles Sturt University.
What recognition has Keppell Smith received?
Decanter Estate of Excellence (2019).
