Tasting Notes
For Sam the most important step is caring for the earth and limiting his impact. It all begins with organic fruit and in the winery no additions (including no SO2), fining, filtration or any other tricks or adjustments. It's not your average Margaret River Chardonnay, it's lighter in body but its character doesn't suffer. It's bright and textural with a core of acidty that barrels through to the finish. - Gaby F
I finished studying winemaking in Adelaide in 2005 and then worked in wineries all over the world for a few years. It was on Mount Etna in 2010 where my understanding of farming/growing grapevines and working with your environment really started. In 2013 I grew grapes, made the wine in my garage and created my first wines under my own label 'SRC " (this stood for Sam, Rori and Cinzia). Unfortunately my financial business partner, a powerful Sicilian businessman, forced me out with nothing to show for almost 2 years of work.
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.
- Winery Note
| Product Type | Wine White Chardonnay |
| Volume | 750ml |
| Country | Australia |
| Region | Western Australia |
| Sub Region | Margaret River |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |