Sam Vinciullo, with only a couple vintages under his own label, is already making some of the most exciting wines in Australia. After working in California and then in Italy for years—including vintages spent working alongside Frank Cornelisson—Sam returned to home to Margaret River in Western Australia to work on his own in 2014, purchasing small amounts of fruit from Sarah and Iwo of Si Vintners and living on a tent on their property, rain or shine.
Introducing Sam Vinciullio
Recently, Sam began leasing a property of his own complete with a small winery and seven hectares of planted vines: dry farmed Cabernet and Shiraz, Sauvignon Blanc 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 what he calls “progressive farming,” including practices like replacing sulfur sprays in the vineyard with seaweed and compost spray and building small chicken coops that can be moved around the vineyard for compost and insect management.
These wines are Natural under any definition: organic fruit, hand harvesting, gentle pressings, wild yeast ferments and no sulfur or preservatives are ever used.