|Grape/Varietal : Shiraz, Sauvignon Blanc||Color : Red|
|Origin : Margaret River||Bottle Size : 75cl|
|Region : Australia||ABV : 11.3%|
|Vintage : 2019||Natural Factor: No Sulphur|
Sam Vinciullo is producing what we think, is one of the most unique and exciting wines in Australia. After years spent working in California, other parts of Australia and notably, Mount Etna with Frank Cornelissen and the others. He returned home to Western Australia and produced his first vintage in 2015. Recently, Sam moved into a property of his own at Cowaramup. It is complete with a small winery and six hectares of planted vines aged from 22 years to 35 years: dry farmed, own rooted Cabernet Sauvignon, Shiraz, Sauvignon Blanc, Chardonnay and Chenin Blanc planted to a surprisingly diverse soil composition for such a small site.
Though the vineyards have been farmed organically for years, Sam is going a step further, and is currently in the process of converting the vineyard to progressive farming including practices like using seaweed spray for its anti-fungal properties and micro-nutrients with treatments for powdery mildew limited to sulphur and Ecocarb (Potassium Bicarbonate). There are small chicken coops that can be moved around the vineyard for compost and insect management. Sam’s wines are not fined or filtered and are made purely from organic fruit, hand harvesting, gentle pressing and wild yeast ferment. He does not use sulphur or preservatives at any stage.
An unconventional blend of 45% Sauvignon Blanc with 55% Shiraz but the wine has herbal notes of the Sauvignon Blanc to bring some lightness and freshness. Shiraz was macerated for about two weeks and the Sauvignon Blanc was on skins for about a week. The fruit is incredibly pure, soft and rounded and has concentration of a lighter red berry coulis
Pairs Well With:
Lamb and Rosemary meat pie
The Velvet Underground - Heroin