• 2020 Sam Vinciullo Twin Pack

2020 Sam Vinciullo Twin Pack

Regular price

About
Dry grown, own rooted grapevines farmed without herbicides or systemic chemicals. The wines are made without any additions, fining or filtration. No sulphur is added to any wines.
The new 2020 releases were all grown by myself near the town of Cowaramup, about 15 minutes north of the Margaret River township. I also lived on the property where the winery is also situated. The vineyard is separated into 3 large blocks and a smaller winery block. The vines are on their own roots and range in age from 23 years to 36 years. Shiraz (Syrah), Cabernet Sauvignon, Sauvignon Blanc. Chenin Blanc and Chardonnay are the varieties planted. Unirrigated from 2016 and with one large planting of Shiraz never irrigated. No herbicides or systemic chemicals have been used from when I took over in early 2017. The majority of the plantings are on predominantly sandy soils with varying amounts of gravel. More gravel/ ironstone rocks towards the top of the slopes. There are patches of sandy loam in the lower parts of the Sauvignon Blanc and Chenin Blanc.
I studied winemaking in Adelaide (class of 2005) and then worked in wineries all over the world for a few years. It was on Mount Etna, Italy, in 2010 where my understanding of farming/growing grapevines and working with your environment really started. I returned to Australia just before the 2015 harvest which would be my first under the “Sam Vinciullo” label in Margaret River, Western Australia. For the first 3 vintages I purchased grapes grown the same way as I farm currently. The aim was always to get back to farming 100% myself.
I pride myself on not compromising my values and having integrity and honesty with everything I do.

About the Wines
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 hand picked 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.

2020 Sam Vinciullo Skin Contact Chenin Blanc 
Cowaramup, Margaret River
Chenin Blanc
12.6%
.
.
VINEYARDS:
The penultimate vintage for Sam at Treeton Estate located within the township of Cowaramup, Margaret River. Sam took on the lease here towards the back end of harvest in 2017 & began to convert the once conventionally farmed site over to organics. Soils vary from coarse sand to gravelly loam, over underlying clay. Whilst
the Cabernet block benefits from elevation, planted on iron rock derived soils.
VINTAGE:
The 2020 vintage benefited from a wet winter followed by a drier and warmer than average Spring. This allowed optimal root growth and access to nutrients, as well as an early start to the growing season. Ripening of fruit was aided by warm sun soaked days, though nothing so intense as to burn the grapes. Imperfect bud forming conditions in earlier vintages has resulted in lower-than-average yields, which in turn have gifted the 2020 vintage with concentrated flavours and rather exceptional fruit.
TECH NOTES:
Handpicked & destemmed, macerated on skins for 7 days in plastic open top fermenters & hand plunged twice daily. Basket pressed & siphoned to stainless steel tank where wild primary fermentation & natural malolactic conversion occurred. The resulting wine remained on gross lees for 6 months prior to bottling without additions, unfined & unfiltered.

2020 Sam Vinciullo Red
Cowaramup, Margaret River
Shiraz 60%, Cabernet Sauvignon 40%
13.4%
.
.
VINEYARDS:
The penultimate vintage for Sam at Treeton Estate located within the township of Cowaramup, Margaret River. Sam took on the lease here towards the back end of harvest in 2017 & began to convert the once conventionally farmed site over to organics. Soils vary from coarse sand to gravelly loam, over underlying clay. Whilst
the Cabernet block benefits from elevation, planted on iron rock derived soils.
VINTAGE:
The 2020 vintage benefited from a wet winter followed by a drier and warmer than average Spring. This allowed optimal root growth and access to nutrients, as well as an early start to the growing season. Ripening of fruit was aided by warm sun soaked days, though nothing so intense as to burn the grapes. Imperfect bud forming conditions in earlier vintages has resulted in lower than average yields, which in turn have gifted the 2020 vintage with concentrated flavours and rather exceptional fruit.
TECH NOTES:
60% Shiraz & 40% Cabernet Sauvignon were handpicked & destemmed, macerated on skins for between 7 & 14 days separately in plastic open top fermenters & hand plunged twice daily. Basket pressed together & siphoned to stainless steel tank where wild primary fermentation & natural malolactic conversion occurred. The
resulting wine remained on gross lees for 6 months prior to bottling without additions, unfined & unfiltered.

10% OFF WHEN YOU BUY 6 OR MORE BOTTLES OF WINE, SAKE, AWAMORI, BEER ETC AND OTHERS. (excludes packs)