ABV
13.5%
Wine Type
Red
Wine Style
Still
Wine Description
From a vineyard at 350m in the King Valley planted with Mat 6 clones. Fermented in a large static tanks (that provide good CO2 cover) the must had an initial 48 hour cold soak. Every day we gave the wine a gentle pump over until 6Bé and then left it on skins (total of 14 days). After pressing, the wine completed Malolactic conversion on gross lees where it sat for 8 months prior to racking and storage.
Savoury and earthy, a delicate blend of rose petal, violets and red cherry. A fine and subtle balance of fruit and tannin.
Accolades
'Silver' Halliday Wine Companion 91 Pts, Wine Front 91pts, 'Top Rank' Real Review 92 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
