Amo Vino Pelle 2021 Riverland South Australia
Amo Vino Pelle 2021 Riverland South AustraliaAmo Vino Pelle 2021
Black Cocky Viognier 2020 Margaret River
Black Cocky Viognier 2020 Margaret RiverBlack Cocky Viognier 2020
Organically farmed in Metricup, the 2020 Viognier was handpicked, crushed into basket press and left to soak on skins overnight. Basket pressed to a mixture of 5yr old French barriques and puncheons for wild fermentation.
Aged on lees for 8 months with fortnightly batonnage, before being bottled unfined and unfiltered.
Aromas of topical melon, white stone fruit, lime rind and jasmine. Mouth coating richness is cleaned up with refreshing acid that has excellent line and length.
In the winery we draw inspiration from our namesake, the Black Cockatoo by creating wines that are fun, vibrant and bold. Fruit is sourced from some of the most premium vineyards in the South West, with preference for growers who farm sustainably. In the winery the fruit is handled gently, typically using wild or indigenous yeasts with no fining or filtration.
Ceppaiolo Ceppabianco 2020 Umbria
Ceppaiolo Ceppabianco 2020 UmbriaCeppaiolo Ceppabianco 2020
Field blend from 80year old vines – Malvasia, Trebbiano (Trubiano), San Colombano, Uva Pecora. Spontaneous fermentation with 10days skin contact. Aged in fiberglass. No added sulfur and no filtering or fining. Lots of skin contact happening here, dry tannins, baked peaches, citrus, black tea, honey and quince.
Perched off a quiet road in landlocked Umbria, lies this unpretentious winery home to large, mature vines and natural wines without any added sulphur or any other additives. Winemakers Danilo Marcucci and Riccardo Pennaforti fell for this two-hectare vineyard after discovering vines over seven decades in age growing on the land. This is not your typical heavily manicured Italian vineyard but a vestige of Umbria in the 1950s. Vintage winemaking equipment remains in service, grass grows freely, and a dilapidated Fiat is encircled by native flora. The winemakers keep the cellar exactly as they found it. Ceppaiolo takes its name from the Italian word for the poorest man in the village who would heat his home with unwanted tree roots while the best logs and branches went to the wealthiest. This makes this simple and unpretentious producer the real deal. Danilo refers to the vineyard as his “laboratory” for natural winemaking with the oldest vines still on the original rootstock and now more recently his “babies’ the new plantation of Trebbiano spoletino massal selection added to the vineyard. A spectrum of grape growing that produces a delicious fruit driven uniqueness to these wines.
Dawning Day Skin Shady 2021 New South Wales Southern Highlands
Dawning Day Skin Shady 2021 New South Wales Southern HighlandsDawning Day Skin Shady 2021
Our best orange wine yet. Lifted floral notes and citrus drive with a textural yet bright palate.
Dawning Day Farms is a small family owned and operated micro-vineyard located in Exeter in the Southern Highlands of New South Wales.
This cool-climate region called for the planting of varieties like Chardonnay and Pinot Noir, along with our personal favourite Gamay.
Our 2021 vintage to be released later this year will be the first wine picked and produced from our own block after last year’s grapes were smoke damaged from the Morton bush fires (all was not lost, we turned our grapes into ‘The Bandit’ Gin!).
Meanwhile we have already produced several wines under the Dawning Day brand in partnership with vineyards in the Southern Highlands and other regions within Australia including Rosé, Chardonnay, Pinot Noir, Shiraz, our popular skin contact wine, ‘Skin Shady’ and our sparkling natural wine, the Pet Nat.
In barrel at the moment is our estate Pinot Noir/Gamay blend and for those with some patience, a Methode Traditionelle Sparkling using our estate grown Chardonnay and Pinot Noir is riddling away until 2023.
Domaine Simha Paysan Coup de Coeur Tasmania
Domaine Simha Paysan Coup de Coeur TasmaniaDomaine Simha Paysan Coup de Coeur
Domaine Simha was founded at the edge of the world by Nav Singh and Louise Radman. An avant-garde approach shapes living wine relying on ancient knowledge and intuition. Crafted by hand in micro batches, just a few barrels of each Domaine Simha wine are made. At heart lies Tasmania’s pristine natural environment, sparkling air and ancient soil. Hunting out magical vineyards in the upper Derwent, Coal River and Huon Valleys, Domaine Simha partners with expert growers. Nav Singh mastered the craft of wine in Australia and honed his skills in the prestigious chateaux of Burgundy and Bordeaux. His Single vineyard wines are shaped au naturel to harness the provenance of epic Tasmanian terroir and season. Methods embrace harvesting by lunar cycle on fruit and flower days, whole bunch wild fermentation with traditional pigeage, maturation in custom demi-muid oak and clay amphorae, basket pressing, bottling unfined and unfiltered with perfect natural balance. The house of Simha originates from sanskrit for lion. To honour an heroic heritage, Domaine Simha wines take their titles from royalty and legends of the East.
Paysan Coup de Coeur
(Love at first sight, when your heart skips a beat). We like to call this a light, savoury red.
Supple and perfumed with peach, orange rind and rosehip all cradled in tannin and spice.
Mouthwatering and delicious, drinkable as hell. Handmade in small terracotta amphorae.
Wild fermented on skins for 30+ days, whole bunch pressed and rested in ampohora for one year.
Bottled unfined, unfiltered with natural balance (lightly cloudy) and minimal sulphites.
Still wine style (not sparkling). Derwent Valley Tasmania single vineyard provenance.
Domaine Simha Paysan Fleur Sauvage Tasmania
Domaine Simha Paysan Fleur Sauvage TasmaniaDomaine Simha Paysan Fleur Sauvage Tasmania
Domaine Simha was founded at the edge of the world by Nav Singh and Louise Radman. An avant-garde approach shapes living wine relying on ancient knowledge and intuition. Crafted by hand in micro batches, just a few barrels of each Domaine Simha wine are made. At heart lies Tasmania’s pristine natural environment, sparkling air and ancient soil. Hunting out magical vineyards in the upper Derwent, Coal River and Huon Valleys, Domaine Simha partners with expert growers. Nav Singh mastered the craft of wine in Australia and honed his skills in the prestigious chateaux of Burgundy and Bordeaux. His Single vineyard wines are shaped au naturel to harness the provenance of epic Tasmanian terroir and season. Methods embrace harvesting by lunar cycle on fruit and flower days, whole bunch wild fermentation with traditional pigeage, maturation in custom demi-muid oak and clay amphorae, basket pressing, bottling unfined and unfiltered with perfect natural balance. The house of Simha originates from sanskrit for lion. To honour an heroic heritage, Domaine Simha wines take their titles from royalty and legends of the East.
Paysan Fleur Sauvage (Wildflower). This cool, amber white wine is made using red wine methods.
It’s all fresh flowers and waxy yuzu notes with savoury foodworthy texture. Chardonnay with a little riesling thrown in for good measure. Handmade in small terracotta amphorae. Wild fermented on skins for 30+ days, whole bunch pressed and rested in ampohora for one year.
Bottled unfined, unfiltered with natural balance (lightly cloudy) and minimal sulphites.
Still wine style (not sparkling). Derwent Valley Tasmania single vineyard provenance.
Duckman Bical White 2020 Portugal
Duckman Bical White 2020 PortugalDuckman Bical White 2020
Juicy perfumed wine with almost buttery notes of citrus, ginger, nougat and oats cut through with a zippy freshness.
‘Duckman’ comes from the English translation of the family surname (Pato means duck in Portuguese). And João Pato started to bottle the wine from his vineyards in 1970, becoming the first winegrower in the Bairrada region after its demarcation. Bairrada is a Portuguese wine region located in the Beira Litoral Province, south of Porto. The region has Portugal’s highest wine classification as a Denominação de Origem Controlada, and its popularity has surged in recent years. João Pato’s son Luis Pato inherited this nonconformist and pioneer spirit and produced his first wine in 1980, a pure Baga. Since 2018, the winery has been known as Duckman a.k.a João Pato with Luis’s daughter, Maria Pato (a.k.a. Maria Gomes) , at the helm. Guided by her love of the region and its varietals, she operates without the constraints of the standard Bairrada winemaking practices. Luis and Maria work from two main vineyards, less than 20 km from Portugal’s wild Atlantic coast, the predominantly sandy Amoreira da Gândara, and the chalky clay Óis do Bairro. The vineyards support both red and white varietals: Baga, Bical, Cercial, and Fernão Pires. Thanks to Duckman’s handcrafted wines crafted from indigenous homegrown grapes, this little known wine region of Bairrada is gaining increasing attention. Muito bem!
Edenflo Lemon Krush Semillon+ 2021 Eden Valley South Australia
Edenflo Lemon Krush Semillon+ 2021 Eden Valley South AustraliaEdenflo Lemon Krush Semillon+ 2021
Established 2016, Edenflo makes small parcels of wine min-intervention, no adds & zero too no sulfur wines to showcase the fragrance and purity off Eden Valley fruit at the forefront. Studying viticulture in the mid-90s, doing my first vintage and making my first Shiraz in ’96; winemaking was learnt from absorption, initially from my father, Lehmanns, Henschkes & Torbreck. After a vintage in Beaujolais and working around France I returned and went 100% native yeast.
Edenflo derives from ebb & flow, one of the seven universal laws. “Eden” a delightful place, region, dwelling etc; paradise – a state of great delight, happiness, or contentment, bliss (Collins dictionary). That’s my aim, to make affordable wines that give happiness to the drinker. Once in the cellar I either foot crush or destem over a screen, leaving various amounts off the whole bunch for partial carbonic. Whites are pressed straight to oak or fermented on skins Reds, once going, are mixed by hand and pressed once dry straight to old French oak where they stay on gross lees until bottling. No temperature control is used, no adds are made. I use a pump sparingly and a family bottling line takes care of the final process. Oak regime has gone to old oak, mostly French seasoned. This 2019 vintage I’ve taken the step to not add sulphur to my reds. The lift and elegance gained are mind-boggling and the health benefits enormous.
Vintage is all hands-on deck; full of testing, learning and thinking. Family and friends are always offering a hand to help, as long as there’s a constant supply of beer, BBQs and pounding techno music.
Ekleipsis Rosa 2020 New Zealand
Ekleipsis Rosa 2020 New ZealandEkleipsis Rosa 2020
Bone dry, rich, and aromatic. Skin fermented RIesling and Gewurtz with St. Laurent pressings in old barrels. Pure with no additions as nature intended.
Ekleipsis is the project of Jess Mavromatis, formed from her love of lo-fi wines.
