Sam Vinciullo

As you know our hearts are big and while there are so many bottles to crush on, this week we're crushing on a winemaker who stands strong in his belief that less is more and additives are unnecessary. We could gush on and on, but for the sake of brevity please meet Sam! 

Sam spent 10 + years traveling and learning to make wine all over the world, but it was in Mount Etna where the connect between the planet, the soil, and the wine became clear to him. He was working for a well-known wine maker in the region, and when Sam discovered this so-called natural wine maker used sterile filtration (which goes against what Sam strands for, and we couldn't agree more!) he decided to return home. 

Home for Sam is Cowaramup— a small town in the Margaret River township of Western Australia. It's a magical place with unique microclimates and varied soils. Sam came home to work in a vineyard and built a small home on the property, growing, harvesting, and making wine there—doing everything primarily by himself. Tragically, Sam's landlord recently decided building Airbnbs in the vineyard would be more profitable, despite the years of work Sam had done, he's had to leave the vineyard and winery (also his home). Forced to skip the 2021 harvest and couch-surf with friends, Sam was presented with a rare opportunity. A nearby vineyard owner offered Sam the vineyards— to convert to biodynamics and build a small, simple winery on. He was also able to find an eco-housing collective where he can build his own single-person home with garden plot and room for his chickens and dog. 

All of Sam's wines spend time on the skins. On average about a month, but it depends on what the wine needs. For Sam this method is about preservation, a way to make wines that are delicious now and capable of aging— all with no additives or added sulfur! 

2019 was a cooler vintage, and the surrounding trees that usually keep the birds happy and fed did not bloom. This created a big problem for Sam, with hungry birds needing to be fed and trying to eat the grapes. It's wild to be reminded how balance in the vineyard is so essential! 

Sauvignon Blanc: Sam used leaf covering to keep the birds away from this part of the vineyard, and while this may have sacrificed some ripeness, it allowed for a higher yield and no mildew or botrytis. The skin contact gives the wine a structural mouthfeel that balances the minerality and gooseberry notes. A bright acidity leaves your mouth watering and wanting another sip! 

Chardonnay: The birds went wild with these grapes, but luckily they only managed to swoop in for a nibble, so the damage was dry. This meant the grapes could still be harvested and produce amazing juice. And before you say "I don't like Chardonnay," have a sip! With it's Meyer Lemon notes and silky mouthfeel, this is a Chardonnay we can imagine drinking again and again. Try it! If you don't like it, we'll drink it. Really.

Chenin Blanc: This is the only 100% Chenin Sam's made, usually due to low crop yield and mildewy harvest. He worked so hard in 2019 to thin the shoots and manage the leaf canopy, and he was able to save enough. Lucky for us because this Chenin is rich and powerful! The skin contact gives it structure, and the cooler weather lends it acidic balance. It takes a few minutes to open up, and a good decant helps, but dang — once it does we just want to drink it all day long! 

Red/White Blend: A blend of Shiraz and Sauvignon Blanc, this wine is delicious with a chill on it! Each varietal is fermented separately to start, then taken off the skins with a gentle pressing halfway through fermentation. Resulting juices are introduced so they can finish fermenting together. This unique approach allows varietal typicity within a blend, making for some interesting wine! Bright, slightly underripe raspberries play nicely with the minerality from this vineyard site. Pepper notes linger without distracting from the juicy fruit. This is an absolutely perfect summer-chillable-crushable red!

Vintage Mix: A bit of all the wines Sam makes, blended together at the end to “show what the vineyard has to offer as a whole.” This wine is juicy with soft, elegant tannins, another perfect chillable red for summer time! 

Red: A Shiraz and Cabernet Sauvignon blend— the birds and the weather decimated the grapes that would normally be Valley Shiraz and Cabernet Sauvignon so Sam picked as the grapes were ready. Fermented separately and blended later, this is full of structural yet silky tannins. Red fruits dance with spice and perfectly balanced acidity that leaves your mouth tingly and wanting more!