2016 Sam Vinciullo Warner Glen Semillion
In very simple terms, Sam Vinciullo is making some of the most exciting wine in Australia. He recently returned home to Western Australia, following years spent working in California, other parts of Australia and, notably, Mt Etna where he worked with, among others, Frank Cornelissen. In terms of 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 vintage. Sam is particularly eager to express the terroir, especially in terms of retaining primary flavours and aromas in the wines, and as such, the wines are an extraordinarily pure representation of this part of Margaret River. Post 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.