Skip to content

Lucy M 'Gamay Nuovo' 2022

$39.60 in mix 6+ $44.00 per bottle
Availability: Translation missing: en.general.icons.icon_check_circle icon 13 in stock, ready to be shipped
icon 146 tag Created with Sketch. Offer: Mixed 6+ Wine Pricing

icon 146 tag Created with Sketch. In any six wines

Choose ‘any six’ wines on our website and receive 10% discount pricing on any mix six bottles of wine.

This means you can get six different bottles of wine from completely different vineyards at a discounted rate.

Notify me when back in stock

The Wine

100% Cabernet Franc from Robert Surmann’s vineyard in Totness, which has 30 y/o vines grown on black sandy soil overlying petrified schist, it is V.S.P.-trained, and spur pruned. The fruit was 100% whole bunch carbonic fermented for 4 days, then pressed to age in ceramic egg. This wine is a delicacy, light cassis ribbons floating on a breeze of fairly floss chalk. If there as a heaven it would taste like this.  Lucy M


The Details
Variety - Gamay
Country - Australia
Region - South Australia
Sub Region
 - Adelaide Hills
Extra - Cork
Year - 2022
Volume - 750ml

About the Wine Maker

Anton van Klopper’s commitment to making wines without any additions and his unwavering, unapologetic attitude have made him a pinup boy of natural wine—not just in Australia, but internationally. His craft of natural wine is a straightforward exercise: it involves vinifying grapes, and grapes alone, without any additions whatsoever. Few debates in wine have been so charged or divisive but Anton’s approach remains on course.

Despite Anton’s wide renown, this is a super-small operation. The Lucy M vineyard and winery sit in the Basket Range, a picturesque pocket of the Adelaide Hills, where Anton also grows vegetables for The Summertown Aristologist—his nearby restaurant and cellar door (run together with Commune of Buttons). Anton also sources fruit from vineyards both in and around the Basket Range, which are rented and tended by him and his friend Jasper Button (all have gradually been converted to organic viticulture.)

Anton’s formal wine education has taught him to understand what he doesn’t want to do. He admits that it has taken time and plenty of practice to make completely unadulterated wines, but the risk is worthwhile. These are complex, raw and mind-bending wines to taste. They are the product of a multitude of techniques, with natural ferments including some that are aged in large-format oak and concrete eggs. All preceding to bottling without fining or filtering. They are unapologetic for what they are and that’s exactly how Anton intends it to be.