Sam Vinciullo
Sam Vinciullo is a talented winemaker who has quickly established himself as one of the most interesting producers in Margaret River, a wine region in Western Australia. After completing his oenology studies in Adelaide in 2005, Sam accumulates a series of experiences around the world that leads him, in 2010, to work on Etna with Frank Cornelissen. Fascinated by the volcanic soils, he starts his first winemaking project in 2013, partnering with a powerful Sicilian businessman, who however does not continue the collaboration. Vinciullo then decides to return home, founding his small artisanal winery in 2015 in Cowaramup, immediately managed with a truly sustainable production spirit.
The soils, predominantly sandy with varying amounts of gravel, nourish vines aged between 23 and 36 years, planted with Shiraz, Cabernet Sauvignon, Sauvignon Blanc, Chenin Blanc, and Chardonnay. Sam Vinciullo firmly pursues the production philosophy “less is more”, both in the vineyard and in the cellar, rejecting the use of any synthetic chemical products and excluding additions of selected yeasts, sulfur, and enological aids. Furthermore, Sam does not perform any clarification or filtration of the wines and does not use wood for aging, thus offering pure and uncontaminated territorial and varietal interpretations. The harvests are carried out strictly by hand with careful selections of the bunches, which are usually then destemmed. Even the white grape varieties are macerated on the skins for varying periods of time.
Vinciullo mainly offers monovarietal expressions, in order to highlight the noble qualities that the different grape varieties take on in this slice of land in Western Australia. Whether they are red or white macerated wines, Sam's are always bottles of great character and deep complexity, characterized at the same time by a surprising longevity. Fascinating labels capable of fully expressing the vocation of the beautiful oceanic area of Margaret River, the most famous wine region of Western Australia.
Sam Vinciullo is a talented winemaker who has quickly established himself as one of the most interesting producers in Margaret River, a wine region in Western Australia. After completing his oenology studies in Adelaide in 2005, Sam accumulates a series of experiences around the world that leads him, in 2010, to work on Etna with Frank Cornelissen. Fascinated by the volcanic soils, he starts his first winemaking project in 2013, partnering with a powerful Sicilian businessman, who however does not continue the collaboration. Vinciullo then decides to return home, founding his small artisanal winery in 2015 in Cowaramup, immediately managed with a truly sustainable production spirit.
The soils, predominantly sandy with varying amounts of gravel, nourish vines aged between 23 and 36 years, planted with Shiraz, Cabernet Sauvignon, Sauvignon Blanc, Chenin Blanc, and Chardonnay. Sam Vinciullo firmly pursues the production philosophy “less is more”, both in the vineyard and in the cellar, rejecting the use of any synthetic chemical products and excluding additions of selected yeasts, sulfur, and enological aids. Furthermore, Sam does not perform any clarification or filtration of the wines and does not use wood for aging, thus offering pure and uncontaminated territorial and varietal interpretations. The harvests are carried out strictly by hand with careful selections of the bunches, which are usually then destemmed. Even the white grape varieties are macerated on the skins for varying periods of time.
Vinciullo mainly offers monovarietal expressions, in order to highlight the noble qualities that the different grape varieties take on in this slice of land in Western Australia. Whether they are red or white macerated wines, Sam's are always bottles of great character and deep complexity, characterized at the same time by a surprising longevity. Fascinating labels capable of fully expressing the vocation of the beautiful oceanic area of Margaret River, the most famous wine region of Western Australia.
