Si Vintners started when Iwo Jakimowicz & Sarah Morris purchased an established vineyard in Rosa Glen, about 11km south-west of Margaret River in Western Australia. 12ha planted in 1978 to Semillon, Chardonnay, Pinot Noir and Cabernet Sauvignon. They immediately converted the farming to organics and this has evolved into biodynamics. Leasing two vineyards both run biodynamically add to their range. Dry growing, together with cover crops, drive the root system deep into the soil. All Si Vintners wines ferment with indigenous yeast, they are never filtered or fined and the only additions they receive is minimal sulphites at blending or bottling when required. They use a variety of vessels for maturation; concrete eggs, large format oak barrels, as well as stainless steel where necessary. New oak only makes a small portion of total oak.
This is as simple as winemaking can be. Small batches of healthy Cabernet Sauvignon and Petit Verdot go through gentle extraction. Gently pressed and allowed to ferment in stainless steel. Bottling occurs as soon as the wine has settled after the completion of malolactic fermentation. The only addition to this wine was S02, 30ppm at blending. The wine is amazing. Red fruits, clean finishing, floral notes. There is an understated but obvious savouriness throughout the wine. What I really love, is that the palate is rich and giving from front to back. I would rate this highly as a versatile food wine. It is definitely in a drink soon style. But if you were to find a bottle at 5 years old, I bet it’d still be a fun drink.
Three hours South of Perth is this land of Cabernet and Chardonnay. Right on the ocean the climate allows the grapes to mature slowly on the vine. The wine are more powerful in the North and more elegant in the south. The best wines are world-class.
The noble variety of Bordeaux’s left bank. Firm tannins, a streak of acidity and punctuated by flavours of cassis, violets, spice and leather. The best examples can age for the long-term. Often blending with Merlot, Cabernet Franc or Shiraz will fix the hole Cabernet has in its middle palate.
Often the fifth wine on the depth chart of Bordeaux’s magical quintet. In the great years it is an amazing variety to work with, but often in the great years it is not needed. It can add body, structure and acidity but lacks some charm for a single variety wine. But in the hands of a skillful blender it can really lift a wine or in some cases, a particular site can make Petit Verdot sing a song like no other.