48 | T HE B A R OSSA M AG
It marked the start of an
experimental journey with
Michael and Susan developing a
wonderfully symbiotic relationship
with their growers, who supply up
to 90 per cent of their fruit – quite
often delivered with a sunflower
on top!
Michael says varieties like
Vermentino, Roussanne and
Grenache are well-suited to the
local climate and the fruit is picked
earlier – “more European-like” –
to use the natural acid in the grapes
for balance.
Michael also uses whole bunches
in the ferment, a technique that
continues to divide opinion, but
has been the making of their wine.
“The 2011 vintage opened up our
eyes to how we could make wines
by picking earlier and getting
savoury and spice flavours into
the wine,” he says.
“In 2012 we started using the whole
bunches to make the wines prettier
and brighter, showcasing a lighter
side of Barossa wine.”
Susan believes their timing
is perfect, as wine drinkers
become more discerning and
seek alternative wine styles that
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