Sui Generis V

2019 Nebbiolo Petillant Naturel

Our Sui Generis range is born from a desire to keep exploring. With no Sui Generis wine ever being the same, we’re given an empty canvas to look at new varieties, vineyard sites, and wine styles. With each wine we build new friendships through collaborations with local creatives on labels.

Artwork – Tony Curran, Canberra.

“I wanted to make a label that looked like how the wine tasted, which in this case is spacious, bright and effervescent. The colour, transparency and gradients became the analogies to communicate this flavour and in combination with the wiggles fits how this wine should be enjoyed – playfully, with friends and in golden light.”  

https://www.tonycurran.net/about

LIMITED – 2 PER CUSTOMER. We understand you want more, but this is extremely limited and we really want everyone to get the chance to enjoy this wine, and the journey it has been on.

2020 Blanc

The little aromatic one, with crushed herbs and spice. Zibibbo, Vermentino, Pinot Gris.

Following the fires, the 2020 harvest was sourced from further afield with the help of good friends. Thank you Ash Ratcliff and Michael Archer for your assistance in un-earthing this beautiful fruit.

Vineyard: Barmera, Riverland.

Soil type: Rich, red sandy loam.

Picking date: February 22

Picking method: Hand harvest.

Processing: Each component fermented separately. Whole berries incorporated on Zibibbo and Vermentino.

Fermentation: Natural, in steel.

Pressing: Free run and light pressings.

Filtration: Yes

Alc: 11.5%

Production: 200 dozen

2020 Pinot Gris

Red apple, green figs, spice with smashed mandarin peel texture.

Following the fires, the 2020 harvest was sourced from further afield with the help of good friends.

Vineyard location: Mt Alexander, Bendigo.

Soil type: Sandy Granite.

Picking date: March 10

Picking method: Machine harvest to enhance time on skins.

Processing: Firmly pressed to steel and oak for fermentation. 7% whole berry fermented Vermentino added at blending to provide textural depth.

Fermentation: Natural, in steel and oak.

Pressing: Free run and light pressings.

Filtration: Yes

Alc: 12.5%

Production: 500 dozen

2020 Sauvignon Blanc

Crushed herbs, savory and jam packed with succulent, grainy texture.

The 2020 harvest was sourced from further afield with the help of good friends. Barney Flanders (Garagiste wines), thank you for your assistance in un-earthing this Sauvignon Blanc.

Vineyard: Teurong, Mornington Peninsula

Planted: 1996

Soil type: Brown clay loams

Picking date: March 23

Picking method: Hand harvested.

Processing: 70% Whole bunch pressed to Concrete for fermentation. 30% Carbonic maceration.

Fermentation: Indigenous yeast.

Filtration: Yes

Alc: 12.5%

2020 Tempranillo Rosé

Smashed strawberries, fairy floss and orange peel.

The 2020 harvest was sourced from further afield with the help of good friends. Barney Flanders (Garagiste wines), thank you for your assistance in un-earthing this beautiful Tempranillo.

Vineyard: Teurong, Mornington Peninsula

Planted: 1996

Soil type: Brown clay loams

Picking date: March 18.

Picking method: Hand harvested. Minimal vineyard sorting required.

Processing: Whole bunch pressed.

Fermentation: Natural Fermentation in steel (50%), and old French oak (50%).

Pressing: Moderate pressings included with added tannin support.

Filtration: Yes

Alc: 12.5%

2020 Syrah Nouveau

Anise, toasted cloves, red fruits and soft seductive tannins.

The 2020 harvest was sourced from further afield with the help of good friends. Barney Flanders (Garagiste wines), thank you for your assistance in un-earthing this beautiful Syrah.

Vineyard: Teurong, Mornington Peninsula

Planted: 1996

Soil type: Brown clay loams

Picking date: March 25

Picking method: Hand harvested.

Fermentation: 100% Carbonic Maceration. Indigenous yeast.

Maturation: 50% neutral French oak, 50% ceramic.

Filtration: No

Alc: 13.0%

Quick Pick Mixed MADA Selection

A mixed six pack from our cellar. Hand selected current releases and previous vintage wines that are worth revisiting!

Currently we’re offering the following selection:

• Mada 2019 Shiraz
• Mada 2019 Rouge
• Mada 2016 Riesling
• Mada 2020 Rosé
• Mada 2018 Pinot Gris
• Mada 2020 Blanc

2019 Rouge (Sold Out)

Pretty and juicy. Succulence of dark cherries with baking spice and dried roses.

Growers: Richard Parker, Murrumbateman, NSW
Nathan Brown, Murrumbateman, NSW

Planted: 1997-2002

Soil type: Mostly clay loam over Granite. Some shale.

Picking dates:  March 10 & 18.

Picking method: Hand harvested with minimal vineyard sorting.

Processing: Syrah co-fermented with approximately 4% Gewürztraminer. Sangiovese 70% Whole Bunches retained for fermentation.

Fermentation: Moderate fermentation work through pigéage and remontagé, with extended post ferment maceration on the Sangiovese.

Maturation: 12 months in neutral French oak of varying capacity.

Alc: 13.0%

2019 Chardonnay (Sold Out)

Quince paste over lemon curd with savoury, nutty texture.

Grower: The Johansen Family

Planted: 1994

Soil type: Red Podzolic Granite

Picking date:  March 5

Picking method: Hand harvested with minimal vineyard sorting required

Processing: Whole-bunch pressed to new French oak (40%) and Concrete (60%).

Fermentation: High solids. Natural yeast. Minimal post-ferment batonage. Partial malolactic fermentation.

Filtration: Yes

Alc: 13.0%

2019 Shiraz (Sold Out)

Red fruits, violets and spice, wild game charcuterie over camp fire ash.

Growers: Neil McGregor, Murrumbateman, NSW
Will Bruce, Murrumbateman, NSW

Planted: 1995-1998

Soil type: Mostly clay loam over Granite. Some shale.

Picking dates:  March 8-17.

Picking method: Hand harvested with minimal vineyard sorting.

Processing: Approximately 40-50% Whole Bunches retained for fermentation.

Fermentation: Each vineyard fermented separately, incorporating 40-50% whole bunches. Moderate fermentation work through pigéage and remontagé.

Maturation: 10 months in French oak of varying capacity. 25% New.

Filtration: Coarse

Alc: 13.5%

2019 Prosecco (Sold Out)

Green apples, lemon sherbet. Crunchy and vivacious.

Vineyard: Freeman Vineyards, Hilltops, NSW.

Planted: 2016

Soil type: Granite, clay and red sands.

Picking date: March 19.

Picking method: Machine.

Processing: 12 hours soak before pressing to steel with light pressings.

Fermentation: Fermentation in steel, 3 months extended time on lees. Secondary fermentation via charmat method.

Pressing: Free run and light pressings for enhanced texture.

Filtration: Yes

Alc: 11.9%

Production: 350 dozen

2018 Sauvignon Blanc (Sold Out)

Dried herbs, savory and jam packed with succulent texture.

Vineyard: William Bruce, Murrumbateman, NSW.

Planted: 1996

Soil type: Clay loam over Granite.

Picking date: March 8

Picking method: Hand harvested and sorted in vineyard

Processing: Whole bunch pressed. 15% bunches retained and destemmed for fermentation in concrete.

Fermentation: Natural Fermentation in concrete (50%), and French Oak (50%)

Pressing: Free run only.

Filtration: Yes

Alc: 12.5%

2019 Riesling (Sold Out)

Riesling with skins – Bright, energetic. Some flesh and exotic spice.

Vineyard: Lambert Family, Murrumbateman, NSW.

Planted: 1997

Soil type: Granite, shale, quartz.

Picking date: March 16

Picking method: Hand harvested and sorted in vineyard

Processing: Whole Bunch Pressed. 15% destemmed for ceramic

Fermentation: Fermentation in steel, and ceramic. One ceramic of whole berries on skins for 4 weeks. One ceramic of high solids, matured on lees for two months.

Pressing: Free run only.

Filtration: Yes

Alc: 11.0%

Production: 300 dozen

2019 Syrah Nouveau (Sold Out)

Summer loving red. Mixed berry roulade with soft seductive tannins.

Grower: Richard Cottam, Murrumbateman, NSW

Planted: 1998

Soil type: Granite, wind swept red sand.

Picking date:  March 13.

Picking method: Hand harvested and sorted in vineyard

Processing: 1/3^rd Whole Bunch for Carbonic Maceration. 2/3^rd destemmed.

Fermentation: 1/3^rd Carbonic Maceration. 2/3^rd whole berry fermentation with Grenache and Mouvedre incorporated.

Maturation: Ceramic and steel for 5 months.

Pressing: Light

Filtration: No

Alc: 13.0%

2019 Nebbiolo Petillant Naturel

Our Sui Generis range is born from a desire to keep exploring. With no Sui Generis wine ever being the same, we’re given an empty canvas to look at new varieties, vineyard sites, and wine styles. With each wine we build new friendships through collaborations with local creatives on labels.

Artwork – Tony Curran, Canberra.

“I wanted to make a label that looked like how the wine tasted, which in this case is spacious, bright and effervescent. The colour, transparency and gradients became the analogies to communicate this flavour and in combination with the wiggles fits how this wine should be enjoyed – playfully, with friends and in golden light.”  

https://www.tonycurran.net/about

LIMITED – 2 PER CUSTOMER.