This a truely a wine that gives you a hug. It’s just so smooth and delicious but has an element of comfort, like your favourite blanket. The story behind these guys is incredible; they’ve battled not only a global pandemic but also the devastating wild fires which destoryed their winery at teh beginning of 2020. However, David and his team were determined to make a come back. A final note, before each wine is released, they open and enjoy it with their close friends. That experience is then condensed in to three words before David’s wife creates the wonderful labels from the experience and the three words. It’s one of Hannah’s favourite wineries.
Langhorne Creek, South Australia.
Organic practice, minimal intervention, wild yeast fermentation, low sulphur- 73mg/l, unfined/unfiltered, vegan/veggie.
Vinteloper are the ring leaders of grown-up fun. The wines are fun on the outisde, thanks to David’s wife Sharon’s eye- popping artistry, and serious inside the bottle, David crafting by hand, and foot, wines that reverberate and are pure . Known as Pinot Professionals, Vinteloper have won the Pinot Palooza People’s Choice award twice [’15 & ’16] and finished runner up twice [’14 & ’17] for the best Pinot Noir in Australia. They have the classics nailed, from the irstupendous pair of Pinots to elegant, cool- climate Shiraz, all while remaining one of Australia’s most experimental producers.
David Bowley created Vinteloper in 2008 and spent a decade sourcing grapes across South Australia and farther afield while renting cellar space and popping up in temporary urban wineries in Adelaide, Melbourne and Sydney (the legendary Urban Winery Project). Firmly established as one of the country’s leading young lights, in 2018 finally Vinteloper found a home of its own in Cudlee Creek, only for the vineyard to be decimated in the December 2019 bushfires. The rebuild has already begun and David and his team including winemaker Alyson Tannenbaum – shortlisted for the 2020 Young Gun of Wine – are determined to return better than ever.
Just 1km from Lake Alexandrina this vineyard is heavily maritime influenced. A 28-year-old single vineyard with a N/S orientation. Alluvial red/brown clay loam soils.
Once picked we de-stemmed and crushed, then allowed indigenous yeast to conduct the fermentation, leaving the skins in contact for 10 days. Bottled without fining or filtration.
So smooth you immediately understand why Touriga is Portugal’s top-dog red grape. Like sucking on a soft salted caramel as you soak up the warm summer sunshine. It’s the low and slow cooked brisket of red wine. The wine leads with ripe plum over the signature lavender, violet, clove and five spice aromatics of Touriga Nacional. On the palate it’s blue and red fruits wrapped in the uniquely rounded tannin profile coming to the fore.
It’ll go with a variety of foods from charcuterie and cheese boards to hearty stews, roast meats (particularly lamb) to chocolate.