Lucy M 'Vino Rosato' 2022
The Chardonnay (50%) is from the Cemetery Block at the base of the Piccadilly Valley. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block. The syrah is from Quartet vineyard in at Dingabledinga, at the top of a hill near the ocean with strong ocean breezes sometimes. This as an assemblage of lost children, the pressing component of our best chardonnay aged in oak, the syrah is whole bunch pressed into ceramic. Lucy M
Intriguing. A blend of white and red grapes. Really enjoyed draining this one. Some Roses feel a little forced, like they're a little uncomfortable not being either white or red. This one not so. Pop pop! TC
Variety - Chardonnay, Shiraz
Country - Australia
Region - South Australia
Sub Region - Adelaide Hills
Extra - Cork
Year - 2022
Volume - 750ml
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.