Swan Valley Skins 2021 Western Australia

Sinapius La Peau d’Un 2020

Sinapius is located in the heart of the Pipers Brook wine region in Northern Tasmania, above the banks of the Pipers Brook. The original 2-hectare vineyard was purchased by Vaughn Dell & Linda Morice, in 2005.
Both of us were born and raised in Tasmania and have a deep-seated love of this beautiful island paradise. Having spent time living, studying and working in the Hunter Valley, Yarra Valley, and Margaret River, we always knew that one day we would return home to what we believe is the most exciting location in the New World for growing Pinot Noir and Chardonnay, one which speaks clearly of its place and variety in its purest form.

We are involved in every step of the business, from hand tending the vines through to crafting the wines in our onsite winery, and ultimately assisting in distributing the finished product, through our cellar door. We also work closely with our distributors throughout the country to ensure our wines are represented in top-end restaurants and select retail outlets.
Our winemaking philosophy is very simple……we aim to craft wines that reflect our site, the soils and each season. Where possible, we aim to have little input into the wine to ensure true expression of our terroir.
Where ever possible we ferment all our wines using natural yeasts derived from the vineyard and winery. No enzymes or tannins are added to either juice or wine at any stage, and sulfur is kept to a minimum.

The Pinot Noir is made using a large amount of whole clusters, with the remainder destemmed and placed directly into small open fermenters. Fermentation begins naturally after 4-6 days, and continues with a gentle hand-plunge once a day, and an occasional pump-over. Once dry, the wine is allowed time on skins, to develop a longer, more supple mouth-feel and beautiful velvet-like tannins. Total time for fermentation is between 18-25 days. It is then drained off to tank, then barrel for maturation and malolactic fermentation.

Our whites are slowly whole-bunch pressed in our small pneumatic press and settled in tank for 12-24hrs without enzymes. The then still-cloudy juice is racked to Burgundy coopered French oak barrels of different size and age, depending on the style of wine. Ferment begins with natural yeasts, and proceeds un-assisted to dryness, usually within 2-4 weeks. Malolactic fermentation is either encouraged or prevented depending on acidity and level of maturity.

Once in barrel, our wines are matured on ferment lees for up to 12 months for the Pinot Noir and Chardonnay, or less for the other styles. Fining and filtration is used only if absolutely necessary.