DORMILONA PAST WINES
2021 BLANCO
This wine is made from Semillon grown Yungarra vineyard in Yallingup. Located at the northern edge of Margaret River, this site benefits its proximity to the water (nearly surrounded on two sides) and its position on the hillside. The grapes are whole cluster pressed early in the morning when everything is still cool. The juice ferments on full lees in tank. After a quick four-month élevage, the wine is racked and bottled with minimal SO2.
2021 YOKEL GRENACHE
These bush vines were planted in the 1950’s in the middle Swan River Valley and are dry farmed. The grapes are destemmed into open top tank for fermentation with minimal cap manipulation for up to seven days. It is then pressed off into tank for élevage on lees before racking and bottling with minimal SO2.
2021 YOKEL VERDELHO
Surprisingly, Verdelho is the classic grape of the Swan River Valley. These 80-year-old dry farmed vines reside in the Lamonts Vineyard in the upper valley. The grapes were crushed and macerated on skins briefly before being pressed off into large format oak and tank for cool fermentation. After élevage on full lees the wine is racked and bottled with minimal SO2.
2021 YOKEL ROSÉ
This wine is made from Grenache grown in Vino Italia Vineyard in the Swan River Valley. The grapes were crushed and macerated on skins for one day before being pressed off into amphora and neutral barrel for fermentation. The wine is then racked into concrete for élevage. It was bottled with judicious SO2.
2021 CABERNET SAUVIGNON
This wine is made from Cabernet Sauvignon grown in Yallingup. They foot stomp the grapes before fermentation in open-top tank. The wine undergoes an anaerobic three-month post fermentation maceration before being basket pressed into old oak. It sees one single racking before bottling, and only a minute addition of Sulphur.
2021 CHARDONNAY
This Chardonnay comes from Burnside Farm, an impeccable biodynamic farm. They have a small avocado orchard and raise animals making this a true permaculture. Dry farming results in highly concentrated grapes. Whole clusters were pressed directly into a combination of large format neutral barrel and amphora for both fermentation and élevage on full lees. After a slightly longer élevage the wine is racked and bottled on a fruit day.
2021 TINTO
Jo wanted to make a Nouveau style Shiraz from organic grapes from Willyabrup. She harvests the grapes early in the morning, fermented whole-cluster in open-top tank, the basket-pressed before full dryness. After malolactic conversion in tank, and a quick settling period, the wine is bottled, unfined, unfiltered, and with minimal SO2.
2021 ORENJI
This wine is made from a blend of organic Semillon and Sauvignon Blanc. Some of the grapes are fermented on skins in open-top tank for two weeks while a second component ferments on skins in concrete egg for eight weeks. The wine undergoes élevage in a combination of concrete and neutral barrel before bottling with minimal SO2.
2021 PINKU
This wine is made from Shiraz and Merlot from Osmington and Willyabrup. The grapes are crushed and macerate for a short time before being pressed into tank for fermentation. Jo performs occasional bâtonnage to add even more texture. The wine is eventually racked and bottled with minimal SO2.
2021 Teachers pet
This wine was made from Tempranillo that is directly pressed into neutral barrel. When the wine is nearly done fermentation, it is racked and bottled without sulphur. Fermentation continues in bottle resulting in a modestly sparkling wine rosé.
2021 Crum Pet
This new cuvée is made from Semillon. The grapes are whole cluster pressed into stainless steel for fermentation. The wine is bottled while still fermenting resulting in a naturally sparkling wine.
2021 HOUSE PET
This new cuvée is made from Grenache grown in the Burnside Vineyard in Wallcliffe. This beautiful site is certified biodynamic and is dry-farmed. The grapes are whole cluster pressed into stainless steel for fermentation. The wine is bottled while still fermenting resulting in a naturally sparkling wine. It is released without additional SO2.
2021 PARTY PET
This wine was made for their beloved family dog Humphrey. Sauvignon Blanc was fermented on skins for three weeks with a couple clusters of Tempranillo (1%) just for fun. The wine is then basket pressed into tank to settle for a couple days before being bottled. Fermentation continues in bottle resulting in a modestly sparkling wine orange/rosé.
2021 YOKEL PEACHES
This wine is a blend of Chenin Blanc and Verdelho grown on the Pinelli & Lamonts Family Vineyard is the middle Swan Valley. The grapes are destemmed and fermented on skins for two weeks in open top vat. The wine is then pressed off into large format neutral barrels for élevage on full lees. The wine is then racked and bottled without fining, filtration, or SO2.
2020 CHARDONNAY
This Chardonnay comes from Burnside Farm, an impeccable biodynamic farm. They have a small avocado orchard and raise animals making this a true permaculture. Dry farming results in highly concentrated grapes. Whole clusters were pressed directly into a combination of large format neutral barrel and amphora for both fermentation and élevage on full lees. After a slightly longer élevage the wine is racked and bottled on a fruit day.
2020 CLAYFACE CHARDONNAY
This is Josephine’s top Chardonnay Cuvée. The grapes were basket pressed into a small Italian amphora for fermentation and malolactic conversion. After resting on full lees, the wine is racked and bottled directly from clay. Only 45 cases were produced; each bottle is hand numbered.
2020 CLAYFACE CABERNET SAUVIGNON
This is Josephine’s top Cabernet Sauvignon Cuvée. The grapes were destemmed into Italian amphora where the wine macerated with the skins for five months. The cap was plunged by hand daily to be as delicate as possible. The wine is eventually pressed off back into amphora for élevage on lees before bottling. Only 45 cases were produced; each bottle is hand numbered.
2020 BLANCO
This wine is made from Semillon grown in Wallcilffe, a sub-region of Margaret River. Some of the grapes are crushed and left to macerate for a short time, the rest is whole-cluster basket-pressed. The wine rests in tank for a short period with occasional lees stirring to impart texture. The wine is bottled unfined, unfiltered, and with minimal Sulphur.
2020 TINTO
Jo wanted to make a Nouveau style Shiraz from organic grapes from Willyabrup. She harvests the grapes early in the morning, fermented whole-cluster in open-top tank, the basket-pressed before full dryness. After malolactic conversion in tank, and a quick settling period, the wine is bottled, unfined, unfiltered, and with minimal Sulphur.
2020 ORENJI
This wine is made from a blend of organic Semillon and Sauvignon Blanc. The grapes are destemmed and fermented on skins for six weeks in tank. The wine is then pressed off into neutral barrel for malolactic conversion, and élevage. After a short period of time, the wine is racked and bottled with minimal Sulphur.
2020 PINKU
Merlot & Shiraz from Willyabrup, a sub-region of Margaret River, are the base for this wine. The grapes are crushed, and after a couple hours on skins, are pressed off into tank for fermentation. During élevage, Jo stirs the lees often to add weight and texture. After malolactic conversion the wine is racked, settled, and then bottled with minimal Sulphur.
2019 CABERNET SAUVIGNON
This wine is made from Cabernet Sauvignon grown in Yallingup. They foot stomp the grapes before fermentation in open-top tank. The wine undergoes an anaerobic three-month post fermentation maceration before being basket pressed into old oak. It sees one single racking before bottling, and only a minute addition of Sulphur.
2019 CHARDONNAY
This Chardonnay comes from one of Jo’s favorite blocks in Wallcliffe. It is organically farmed and sees no watering. Whole-bunches are directly pressed into a combination of demi-muid, barrique, and terracotta. The wine goes through malolactic conversion before being racked and bottled with minimal Sulphur.
2020 YOKEL PETNAT
These Trebbiano grapes were dry farmed in the Swan River Valley at Vino Italia Vineyard. The grapes are crushed and macerated on skins for three days before being pressed off into stainless steel for cool fermentation. Before the wine is fully dry, it is bottled. Fermentation continues in bottle until dryness resulting in a modestly sparkling wine. No sulphur was added.
2020 PARTY PET
This wine was made for their beloved family dog Humphrey. Sauvignon Blanc was fermented on skins for three weeks with a couple clusters of Tempranillo (1%) just for fun. The wine is then basket pressed into tank to settle for a couple days before being bottled. Fermentation continues in bottle resulting in a modestly sparkling wine orange/rosé.
2020 TEACHERS PET
This wine was made from Tempranillo that is directly pressed into neutral barrel. When the wine is nearly done fermentation, it is racked and bottled without sulphur. Fermentation continues in bottle resulting in a modestly sparkling wine rosé. No sulphur was added.
2020 YOKEL PEACHES
This wine is a blend of Chenin Blanc and Verdelho fermented on skins for three weeks in open top vat. The wine is then pressed off into large format neutral barrels for élevage on full lees. The wine is then racked and bottled without fining nor filtration.
2020 YOKEL VERDELHO
Surprisingly, Verdelho is the classic grape of the Swan River Valley. These 80-year-old dry farmed vines reside in the Lamonts Vineyard in the upper valley. The grapes were crushed and macerated on skins briefly before being pressed off into large format oak and tank for cool fermentation. After élevage on full lees the wine is racked and bottled with minimal sulphur.
2020 YOKEL ROSÉ
This wine is made from Grenache grown in Vino Italia Vineyard in the Swan River Valley. The grapes were crushed and macerated on skins for one day before being pressed off into concrete egg for a cool fermentation. The wine is then racked and bottled with minimal sulphur.
2020 YOKEL GRENACHE
These bush vines were planted in the 1950’s in the middle Swan River Valley and are dry farmed. The grapes are destemmed into open top tank for fermentation with minimal cap manipulation for up to ten days. It is then pressed off into tank for élevage on lees before racking and bottling with minimal sulphur.
2018 CLAYFACE CABERNET SAUVIGNON
This is Josephine’s top Cabernet Sauvignon Cuvée. The grapes were destemmed into Italian amphora where the wine macerated with the skins for five months. The cap was plunged by hand daily to be as delicate as possible. The wine is eventually pressed off back into amphora for élevage on lees before bottling (‘on a bright sunny fruit day’).
2018 CLAYFACE CHARDONNAY
This is Josephine’s top Chardonnay Cuvée. The grapes were basket pressed into a small Italian amphora for fermentation and malolactic conversion. After resting on full lees, the wine is racked and bottled directly from clay.
2019 BLANCO
This wine is made from Semillon grown in Wallcilffe, a sub-region of Margaret River. Some of the grapes are crushed and left to macerate for a short time, the rest is whole-cluster basket-pressed. The wine rests in tank for a short period with occasional lees stirring to impart texture. The wine is bottled unfined, unfiltered, and with minimal Sulphur.
2019 TINTO
Jo wanted to make a Nouveau style Shiraz from organic grapes from Willyabrup. She harvests the grapes early in the morning, fermented whole-cluster in open-top tank, the basket-pressed before full dryness. After malolactic conversion in tank, and a quick settling period, the wine is bottled, unfined, unfiltered, and with minimal Sulphur.
2019 PINKU
Merlot & Shiraz from Willyabrup, a sub-region of Margaret River, are the base for this wine. The grapes are crushed, and after a couple hours on skins, are pressed off into tank for fermentation. During élevage, Jo stirs the lees often to add weight and texture. After malolactic conversion the wine is racked, settled, and then bottled with minimal Sulphur.
2019 ORENJI
This wine is made from a blend of organic Semillon and Sauvignon Blanc. The grapes are destemmed and fermented on skins for six weeks in tank. The wine is then pressed off into neutral barrel for malolactic conversion, and élevage. After a short period of time, the wine is racked and bottled with minimal Sulphur.
2018 SKINNIE
This cuvée is made from dry-farmed organic Sauvignon Blanc. The grapes are crushed directly into amphora and open bins. Maceration takes place for 6-20 weeks depending on the vessel, with daily hand plunging to aid in extraction and limit volatile acidity. The wine is racked only once, and is bottled without fining nor filtration.
2018 CHARDONNAY
This Chardonnay comes from one of Jo’s favorite blocks in Wallcliffe. It is organically farmed and sees no watering. Whole-bunches are directly pressed into a combination of demi-muid, barrique, and terracotta. The wine goes through malolactic conversion before being racked and bottled with minimal Sulphur.
2018 CABERNET SAUVIGNON
This wine is made from Cabernet Sauvignon grown in Yallingup. They foot stomp the grapes before fermentation in open-top tank. The wine undergoes an anaerobic three-month post fermentation maceration before being basket pressed into old oak. It sees one single racking before bottling, and only a minute addition of Sulphur.