The upcoming 2018 releases are all grown by myself at the vineyard in Cowaramup, about 15 minutes north of the Margaret River township. The winery and my home is also here. The vineyard is separated into 3 large blocks and a small winery block. The vines are on their own roots and range in age from 21 years to 34 years. Shiraz (Syrah), Cabernet Sauvignon, Sauvignon Blanc. Chenin Blanc and Chardonnay are the varieties planted. Unirrigated from 1 year before I started growing. No herbicides or systemic chemicals from when I’ve taken over. The majority of the plantings are on predominantly sandy soils with varying amounts of gravel. More gravel/ ironstone rocks towards the top of the slopes. There are patches of sandy loam in the lower parts of the Sauvignon Blanc and Chenin Blanc.
I finished studying winemaking in Adelaide in 2005 and then worked in wineries all over the world for a few years. It was on Mount Etna in 2010 where my understanding of farming/growing grapevines and working with your environment really started. In 2013 I grew grapes, made the wine in my garage and created my first wines under my own label “SRC” (this stood for Sam, Rori and Cinzia). Unfortunately my financial business partner, a powerful Sicilian businessman, forced me out with nothing to show for almost 2 years of work.
I returned to Australia just before the 2015 harvest which would be my first under the “Sam Vinciullo” label in Margaret River, Western Australia. For the first 3 vintages I purchased grapes grown the same way as I farm currently. The aim was always to get back to farming 100% myself.
I pride myself on not compromising my values and having integrity and honesty with everything I do.