Sam Vinciullo Sauvignon Blanc 2019

Sam Vinciullo's Sauvignon Blanc comes from his leased farm near the town of Cowaramup, about 15 minutes north of the Margaret River township in Western Australia. The vines are own-rooted and dry-farmed on sandy soils with patches of sandy loam, grown without herbicides or systemic chemicals. Sam conducts multiple separate pickings from the vineyard, which he then assembles into a single wine.

After hand-harvesting, the grapes are destemmed and fermented on skins for approximately one week in sealed open-top plastic vessels. All movement is done by gravity or bucket — no pumps are used. Ferments are hand-plunged. After basket pressing, the wine is bottled from lees with no fining, no filtration, no oak, and no sulfur additions at any stage.

The result is a skin-contact Sauvignon Blanc that sits at the lighter, fresher end of the orange wine spectrum. Expect a saline edge, citrus zest, and a hint of tropical fruit carried by vibrant acidity. It is a wine with texture but not weight — more grip than a conventional white, more freshness than most skin-contact wines.