GENTLE FOLK PAST WINES
2021 VILLAGE PINOT NOIR
This wine features Pinot Noir from four vineyards: Monomeith, Little Creek, Wilsmore, and Scary Gully. These sites feature a staggering range of clones: MV6, D5V12, Pommard, 114, 115, 777, Wadensville, and Martini. The grapes are dominantly destemmed and fermented on skins for three weeks, although a minor component is fermented as whole clusters for a shorter period. The wine is then aged in French oak barrels for eight months, 10% of which are new. 766 cases were produced. 12.9% ABV, 3.7 pH, 5.3g/L TA
2021 VILLAGE BLANC
This new cuvée features a blend of Sauvignon Blanc (~70%, Summertown and Ashton), Riesling (25%, Scary Gully), and Chardonnay (~5%, Ashton). The grapes were whole cluster pressed into stainless steel where the must settles overnight. The juice is then racked into neutral barrel for fermentation and an eight-month élevage. 389 cases were produced. 12.6% ABV, 3.2 pH, 6.7 g/L TA
2021 VILLAGE CHARDONNAY
This wine comes from three vineyards: Scary Gully (50%), Piccadilly (40%), and Ashton (10%). The grapes were whole-cluster pressed into tank, and after a night of settling, the juice is racked off into a variety of barrels (10% new) for fermentation and élevage. 566 cases were produced this vintage. 13.1% ABV, 3.4 pH, 5.8 g/L TA
2021 VILLAGE SHIRAZ
The Shiraz for this wine comes equally from three distinct sites in the Adelaide Hills: Ngeringa in Mount Baker, Murdoch Hill in Oakbank, and Turnbull in Charleston. These sites are between 360-460m above sea level, which mediates summer heat and increases the diurnal shift helping the grapes retain acidity. The young vines (3-23 years old) are comprised of various clones: R6WV28, 1125, 1654, 470, SARDI7, BVRC12, and 2626. Roughly 80% of the grapes were destemmed before fermentation in open top vat, but some whole cluster components were also blended in. After an eight-month elevation in barriques and puncheons (10% new wood), the wine is bottled. 833 cases were produced. 13.1% ABV, 3.7 pH, 5.3 g/L TA
2021 VILLAGE SANGIOVESE
The grapes for this new project come from Turnbull Vineyard in Charleston. The 23-year-old vines are on a north-facing slope comprised of sandy loam over siltstone and sandstone. The grapes were destemmed and fermented in tank for three weeks. The tank is then sealed for a three-week post-fermentation maceration. The wine is pressed off into puncheon for an eight-month élevage. 240 cases were produced. 13.5% ABV, 3.5 pH, 5.5 g/L TA
2021 RAINBOW JUICE
This wine is a made from a blend of undisclosed grapes of all colors. After a short period of maceration, the wine is pressed into barrels to complete fermentation. The wine is bottled without any additions.
2021 VIN DE SOFA
This wine is made from Pinot Noir and Pinot Gris from Scary Gully Vineyard. The grapes undergo semi-carbonic maceration as whole clusters to tame the intensity of the site. After a modest élevage the wine is bottled.
2020 RAINBOW JUICE
This wine is a made from a blend of undisclosed grapes of all colors. After a short period of maceration, the wine is pressed into barrels to complete fermentation. The wine is bottled without any additions.
2020 VIN DE SOFA
This wine is made from Pinot Noir and Pinot Gris from Scary Gully Vineyard. The grapes undergo semi-carbonic maceration as whole clusters to tame the intensity of the site. After a modest élevage the wine is bottled.
2019 VILLAGE CHARDONNAY
This wine is an assemblage of Gareth’s Chardonnay vineyards: Scary Gully, Ashton, and Piccadilly. The grapes are direct pressed into tank for settling before being racked into a combination of barriques, puncheons, and foudre. After fermentation the wine undergoes a ten-month élevage. 250 cases produced.
2019 SCARY GULLY CHARDONNAY
Scary Gully is located in the Forest Range at 620m above sea level. This site was plantings in 1994 and 1997 to the i10v1 and Entav 84 clones of Chardonnay. Soils here are light loamy clay over sandstone with schist and quartz. The south-east facing plot is farmed biodynamically. The grapes were whole-bunch pressed into tank for a quick settling period. The juice is then racked into a second fill Austrian foudre. 100 cases produced.
2019 ASHTON CHARDONNAY
Planted in 1996, this block contains the i10v1 clone of Chardonnay. According to the Australian Wine Research Institute, this biotype tends to produce richer fruit flavours similar to those found in the Mendoza clone. Older vines and earlier picking are essential to maintain freshness, but growers are often rewarded with a supple texture. Here, at 500m above sea level, soils are light loamy clay over sandstone with smatterings of schist and quartz. The biodynamically farmed grapes are whole-bunch pressed into tank for settling before being racked to barrel for fermentation and élevage. After eleven months in French and Austrian oak (one quarter new barrels) the wine is bottled. 100 cases produced. 13% ABV
2019 scary gully pinot noir
2019 PICCADILLY CHARDONNAY
Udy’s Road is located in Piccadilly at 520m elevation twenty minutes south of Scary Gully. Planted in 1983, these biodynamic vines sit in the typical loamy clay over sandstone you see in much of the region. The grapes were whole-bunch pressed into tank for a quick settling period. The juice is then racked into a French oak barrel (25% new). After eleven months, the wine is bottled. 100 cases produced.
