SAM VINCIULLO

MARGARET RIVER, WESTERN AUSTRALIA

Sam Vinciullo is producing what we think, is one of the most unique and exciting wines in Australia.

With only a couple of vintages, he has already established a following for the uniqueness of his wines. After years spent working in California, other parts of Australia and notably, Mount Etna with Frank Cornelissen and the others. He returned home to Western Australia and produced his first vintage in 2015. 

Recently, Sam moved into a property of his own at Cowaramup. It is complete with a small winery and six hectares of planted vines aged from 22 years to 35 years: dry farmed, own rooted Cabernet Sauvignon, Shiraz, Sauvignon Blanc, Chardonnay and Chenin Blanc planted to a surprisingly diverse soil composition for such a small site. Though the vineyards have been farmed organically for years, Sam is going a step further, and is currently in the process of converting the vineyard to progressive farming including practices like using seaweed spray for its anti-fungal properties and micro-nutrients with treatments for powdery mildew limited to sulphur and Ecocarb (Potassium Bicarbonate). He has also built small chicken coops that can be moved around the vineyard for compost and insect management. His wines are not fined or filtered and made purely from organic fruit, hand harvesting, gentle pressings, wild yeast ferment. Sam does not use sulphur or preservatives at any stage.