Salt River is not a wine region. It is the gritty, industrial Cape Town neighborhood where Duncan Savage built his cellar. The grapes come from five sites around Stellenbosch, anchored by a 35-year-old bush vine block on the slopes of Bottelary. Forget whatever you associate with supermarket Sauvignon Blanc: Savage ferments and ages this in a mix of stainless steel, concrete eggs and older casks, which builds texture and pushes the wine toward saline and savory rather than a wall of gooseberry. He launched the label in 2011 while still making acclaimed whites at Cape Point, went full-time in 2016, and is now one of the reference points for the modern Cape. Tension and restraint are the house signature. This is Sauvignon Blanc for people who are sure they do not like Sauvignon Blanc.