Vintage
2023
ABV
13.2%
Wine Type
Red
Wine Style
Still
Wine Description
This wine is a blend of three vineyard sites, two in Tarrawarra and one in Gruyere. All are planted with the MV6 clone with vines ranging from 5 to 15 years old.
Crops were picked across the middle 2 weeks of March. One parcel was hand-picked and destemmed into a static tank, the other two selectively harvested and sent straight to large format stainless steel. All parcels received the same gentle approach of short pump overs twice daily to manage the caps and the ferment temperatures.
All ferments had extended skin contact of 14 days before being pressed. Post fermentation each of the parcels spent 6 months in oak before being blended and bottled.
Bright concentrated berries dominate the wine with a complex array of spices, dark cherries and blood plums. The palate is lifted and fine with great length.
Accolades
Gold' Halliday Wine Companion 95 Pts, Wine Front 91pts, Real Review 91 Pts
Winemaker
William Downie and Jason Searle
Winemaker's Bio
William and Jason’s shared vision for creating exceptional wines began at one of Australia's most prestigious vineyards, Bass Philip, where a bond formed based on quality, loyalty, and commitment. Jason’s journey into wine began in 1990 in Margaret River, before taking him to the London Wine Trade, where he refined his understanding of what makes wine exceptional. He returned to Australia to help plant vineyards, learning from industry leaders. A vintage in Italy and experimental wine projects while studying at Charles Sturt University sparked his ambition to create his own wine. William (Bill) started his wine career early at Bass Philip before moving to Burgundy and the Yarra Valley with De Bortoli. During this time, he launched his own eponymous label, and eventually bought a property to start his vineyard. He has since become a world-renowned producer of fine Pinot Noir. A chance meeting between Jason and William led to a shared vision: to challenge Australia’s everyday wine landscape and create something new—blending natural and traditional methods for everyday drinking. Their focus is on making wines with fewer additives, including sulphur dioxide, and minimal filtration. This approach guided the style of SOS wines
