Background: Having worked in California, other parts of Australia and, notably, on Mt Etna where he worked with, among others, Frank Cornelissen, Sam returned to Western Australia. In his first vintage, he bought fruit from a parcel of vines farmed by his friends Sarah Morris and Iwo Jakimowicz of the nearby Si Vintners. This vineyard is roughly 1.8 miles (3 kilometres) from their home vineyard and on similar soils, a mix of loam and classical red gravel.
Winemaking: Sam is fanatical about cleanliness and fruit selection. Perfect fruit is fermented, without temperature control, allowed to go through malolactic conversion and bottling takes place anywhere between 5 and 10 months, depending on the style of the vintagePost fermentation and pressing, the wines are handled very, very little and retain a small amount of dissolved carbon dioxide. The wines are not fined or filtered, nor do they have any elevage in oak and sulphur is not used at any stage of the winemaking or bottling.
Catalogue to the Real Wine Fair, Tobacco Dock London 7-8th May 2017.