four 2021 wines from each of our producers here at the summertown aristologist.
the perfect pack for people who can’t decide which flavour they like best or as a starter pack to begin to understand minimal intervention, natural wines. In this pack you will get a little taste of everything!
(SHIPPING INCLUDED. PLEASE NOTE: DUE TO ONGOING COVID RELATED ISSUES, SHIPPING TIMES HAVE BEEN IMPACTED)
this pack includes:
*tasting notes from the producers*
commune of buttons 2021 good life
commune estate vineyard, basket range
pinot noir & chardonnay
during a particularly fruitful harvest in 2021 we had the opportunity to experiment with a few long discussed projects. one of these was a field blend of the estate fruit. during harvest and beyond we added parcels of direct pressed and skin-contact ferments of both whites and reds to a tank to make a wine that was uniquely commune. we blended on taste with the idea being to make something bright and full of texture for ‘the good life’ drinking! aged in stainless steel the wine is full of energy - an early release that is to be consumed with friends.
commune of buttons 2021 riesling
dave freschi vineyard, piccadilly valley
this is dave freschi’s own vineyard with rare clones of riesling savi 1,2,5,6,10 selected for this high- density vineyard of 10,000 vines to a hectare. the site sits at 600m altitude in ashton at the top of the piccadilly valley and as a result, the fruit ripens much later with picking taking place on the 15th of april.
this small parcel of fruit was the last of the whites to come into the winery. it was destemmed into 1 tonne flowerpots and macerated pre-fermentation for 4 days. fermentation took place in a combination of seasoned barriques and stainless steel. the wine was racked off gross lees and elevage was in 100% stainless steel for 6 months.
the wine is varietal in nature with pithy lime and lemon curd. it has a nice roundness in its mouthfeel due to the time on skins pre-ferment. the acid is balanced and approachable with a nice lingering saline minerality from the site. a very limited and exclusive release with only 600 bottles produced.
commune of buttons syrah
kars sluiter vineyard, mylor
this is the first year we have sourced fruit from this vineyard with the intention to replace the sparrows vineyard which had been pulled out. the sluiter vineyard is 3⁄4 of a hectare of syrah with 3 different clones 1164, 1127 and 1125. the soil is sand over light clay, and the site is cool under the shadow of a large hill, with ripening taking place towards the end of april.
the fruit for 2021 was harvested on the 12th of april at 11.5% potential alcohol. whole bunches were chilled for 3 days pre-fermentation with 3 tonne jarrah fermenters filled, leaving 80% of the fruit as whole bunch. at the end of fermentation, bunches were jumped on just before pressing to extract colour and tannin.
the wine is soft and distinctly syrah with powerful violets and blueberries. the fruit is grounded thought by the early tannins and acidy resulting in a wine that’s light with great depth, and very drinkable.
2021 day for night
sparrows vineyard, mount torrens
syrah & nero d’avola
parcels of syrah and nero d’avola grapes were harvested in late march on the same day, with the nero a little way behind the syrah in its ripeness.
the grapes were direct pressed and settled overnight with the juice transferred into two 1800L foudres for fermentation. the wine was racked off gross lees and returned to the foudres for 6-month elevage with some stirring of fine lees.
the day for night is a ripe rose with bright rose hips and savoury peaches. the fermentation and aging in foudres gives a textural mouthfeel and complexity while the nero d’avola component lingers with zippy acidity.
2021 lucy m... le vilain gris pétillant naturel
production: 640 cases (6 bottles/case)
variety: 100% pinot gris
the farm: robert surmann’s vineyard in totness with 30 y/o vines grown on black sandy soil overlying petrified schist, it is V.S.P. trained and spur pruned.
how the wine was made: the grapes are destemmed and left to rest for 4 days allowing juice to soak up the flavour, colour and a little tannin from the skins. it is then pressed into a 680L ceramic eggs and fermented for two weeks until there is the perfect amount of sugar to finish in bottle with a good level of spritz. then it is aged on lees in bottle for five months and then disgorged.
notes: a salmon colour with gentle crystal water flowing over gravel pebbles bubbling over your tongue. it has a delicate palate of fresh strawberries and white peach. sooo fun!
8.5 std. drinks
2021 lucy m... vino bianco
production: 320 cases (6 bottles/case)
varieties: pinot gris 50%, sémillon 50%
the farms: the gris is from robert surmann’s vineyard in totness with 30 y/o
pinot gris grown on black sandy soil overlying petrified schist, it is V.S.P. trained and spur pruned.
the sémillon is from magpie springs farm in the hope forest. it has sand soil and is at the top of a hill near the ocean with strong ocean breezes sometimes. the vines are 25 years old, unmanicured and wild farmed.
how the wine was made: the sémillon was destemmed and sealed for one month in a stainless enox. the gris was the saignée of destemmed fruit. this light pretty clear juice was added to the sémillon and then pressed and the free run juice was sealed in enox until bottling.
notes: a slightly cloudy golden hue with a rustic textured beauty. It is a simple peasant wine, but not from poverty, but from honest hard work to be drunk on hand made timber table from trees you felled on your own farm through ceramic cups made in the same light. purity and honesty does not always come from refinement!
7.4 std. drinks
2021 lucy m... light red - syrah
production: 360 cases (6 bottles/case)
varieties: syrah 88%, gamay 12%
the farms: the syrah fruit comes from a farm on the hills of mclaren vale and is sees the ocean, the soils are heavy red clay.
the gamay is from robert surmann’s vineyard in totness with 30 y/o vines grown on black sandy soil overlying petrified schist, it is V.S.P. trained and spur pruned.
how the wine was made: 100% whole bunch carbonic fermented for 5 days, then pressed to aged in old 500L oak barrels.
notes: if you are not caught drinking this wine riding down the avenue on a bicycle with your lover on the handle bars, both nude, drinking from the bottle, then you obviously don’t own a bicycle! magenta translucent vibrance jumps on you. sumptuous crunchy fun flirts with happiness, drink my plush flesh as the air rushes past us as we free-wheel in the morning light.
7.1 std. drinks
2021 lucy m... sangiovese fesco
production: 406 cases (6 bottles/case)
variety’s: sangiovese 100%
the farms: the sangiovese is from robert surmann’s vineyard in totness with 30 y/o vines grown on black sandy soil overlying petrified schist, it is V.S.P. trained and spur pruned.
how the wine was made: the sangiovese was carbonically fermented for 4 days in a 2400L wooden barrel ,then aged in enox.
notes: the youthful vibrance of blood plums, dark electric neon excitement, red velvet silk lined walls, acid jazz vibraphone, sharp jackets, rabbit furred hats with guinea foul feathers, string ties and neck scarves, winklepickers with silver buckles. If you have the groove then this is your juice!
6.5 std. drinks
château comme ci come ça vin blanc
12.3% alc & 1120 bottles made
vineyard: magpie springs farm in hope valley on the southern range of the adelaide hills and is farmed by steve thomas. surrounded by big gum trees, afternoon sea breezes come over willunga hill straight into the vineyard which sits on sandy loam, clay & ironstone.
winemaking: whole bunch pressed, fermented in fibre glass, racked, settled for a month and bottled.
tasting feeling: bright acid drop and light sabres!
château comme ci come ça vin rosé
12.7% alc & 538 bottles made
grapes: chardonnay, shiraz and gamay
vineyards: magpie springs farm in hope valley on the southern range of the adelaide hills and is farmed by steve thomas. surrounded by big gum trees, afternoon sea breezes come over willunga hill straight into the vineyard which sits on sandy loam, clay & ironstone.
pooks hill vineyard from robert surmann’s farm just outside of hahndorf. the vines are 26 years old and grown on black sandy soil which lays onto of petrified schist. rob has been farming organically for the last eight years. vines are planted with a south to south west aspect.
winemaking: direct pressed chardonnay, shiraz destemmed for 24hrs & pressed,
blended after finishing fermentation and a fair decent slug of gamy for good luck.
tasting feeling: i wish i bottled all of this in magnums, next year!
château comme ci come ça merlove
10% alc & 603 bottles made
vneyard: magpie springs farm in hope valley on the southern range of the adelaide hills and is farmed by steve thomas. surrounded by big gum trees, afternoon sea breezes come over willunga hill straight into the vineyard which sits on sandy loam, clay & ironstone.
winemaking:100% destemmed merlot fermented in a large 3000L oak fermenter.
this wine is 500L of saignée juice after two days on skins.
tasting feeling: needs saucisson & deck chairs.
château comme ci come ça gamay
9.3% alc & 750 bottles made
vineyard: pooks hill vineyard from robert surmann’s farm just outside of hahndorf. the vines are 26 years old and grown on black sandy soil which lays onto of petrified schist. Rob has been farming organically for the last eight years. vines are planted with a south to south west aspect.
winemaking: 50% carbonic and 50% destemmed and crushed for seven days, all pressed together.
tasting feeling: disco wine… but classy.