Shiraz, Sauvignon Blanc, Cabernet Sauvignon. Grown, produced and bottled by Sam Vinciullo.
All the wines are made without the use of any sulphur or any additions. No fining and no filtration. No temperature control of ferments and no pumping of the wines. No gas is sparged into the wines to mix. Ferments are hand plunged. Gravity siphoning and buckets are the mode of moving must/wine. The handpicked grapes are usually destemmed and basket pressed. All whites fermented on skins for varying amounts of time. No oak with any of the wines.
These wines are alive and express the site. When looked after by storing cool (10-16 degrees Celsius) they will improve and last for many years. – Sam Vinciullo