Baw Baw Shire Waterskin 2018
A Wine That
takes the lines between "white" and "orange" wine and erases them. This doesn't fall into a singular category of wine, but it does taste like a day at the beach in a bottle. With crisp melon, white peach and a touch of seasalt, it's the kind of wine that disappears before your eyes.
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- Delivery: Delivery and gift wrapping options available at checkout.
- Winemaker: Patrick Sullivan
Where & How?
This is a blend of dry-farmed Sémillon, Riesling and Sauvignon Blanc from the Bullswamp Vineyard in the Baw Baw Shire region of Gippsland, farmed biodynamically by Patrick and Bill Downie on the volcanic soils of Gippsland.
From a single vineyard, this is a nod to a field blend wine that Patrick used to make. The idea is to create a wine that is utterly unique, with no reference point and that speaks solely of that one place.
The Riesling was direct pressed onto whole bunch Sémillon and Sauvignon for natural fermentation to commence. After seven days of cofermentation and maceration, the berries were pressed and the wine finished its fermentation and ageing in old barrels.
By the time he was 22, Patrick had worked several stints in vineyards and wine shops (including 18 months on the floor at London’s Selfridges), commenced a degree in winemaking - which he promptly changed to viticulture, and even studied actuarial science for a while.
When he was 24, thanks to a government tax rebate scheme for small winemakers, he set up his own brand on a shoestring budget. Shortly after, he developed an international reputation for making unprecedented bottles of fun: with naturally fluorescent colours, blended from grape varieties that traditionalists would say “aren’t meant to be blended together.”
His cuvée "Haggis" graces natural wine bars’ lists across the globe. It’s a co-fermentation of Moscato, Pinot Noir, Sauvignon Blanc, Semillon and Malbec, because, why not? It became the flower child of wine: a liquid that tipped everything people thought they knew about wine on its head, and undoubtedly left many winemakers pissed off because it most certainly didn’t follow the rulebooks they'd so dutifully been following. And why should it?
These days, however, there are winds of change for Patrick. He still loves those wines, but there’s a new direction on the Sullivan compass: fine Pinot Noir and Chardonnay, planted by himself, farmed by himself, on his own land. Here, in the middle of nowhere in Gippsland, he has laid roots with his wife and kids. Surrounded by forest, the task at hand is no longer one of rebellion or experimentation. Rather, it’s about creating something lasting, leaving as gentle an environmental footprint as possible, for the next generation.