Lucy M Out of Control Le Mélanger (3000ml)
VARIETAL: Chardonnay, Sauvignon Blanc, Merlot, Pinot Blanc, Sangiovese, Cabernet Franc, Pinot noir, Gamay, Pinot Gris
REGION: Basket Range, Adelaide Hills, SA
VITICULTURE: Organic/Biodynamic
WINEMAKER: Anton Von Klopper
NOW IN VERY VERY BIG BOT!
The gamay, pinot gris, pinot blanc and cabernet franc is from Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The sauvignon blanc and merlot is grown at the Magpie Springs farm in the Hope Valley. It has sandy soil and is at the top of a hill near the ocean with strong ocean breezes sometimes. The pinot noir and sangiovese is from Deanery vineyard in the heart of the Picadilly valley with its red clay over sandstone on an eastern facing aspect at the bottom of a cold deep valley,. The vines are V.S.P. trellis and spur pruned. The chardonnay ‘Cemetery Block’ is at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block.
The is an assemblage of lost children (wines that don’t fit into the blends) and cosmic wines (wine drawn from settled lees). A light red that is radiant from its interracial mix. Her crimson hue and fresh hubby characters are captivating in every way. It’s a playful wine with summer berries dancing in the cool mist over the forested hills. How can so many wrongs be so right?
"The 2021 vintage was really good for us. It started with a wet spring which also benefited our new plantings of Trousseau, Grenache Blanc, Gamay, Garganega, Sangiovese….. (a mixed bag) with sunny windless days around flowering which led to good fruit set.. This was followed by a cool summer which keep the vines calm with even slow ripening. Thank you for your kindness Demeter for the bountiful harvest."
"We are proud of being among the first natural winemakers in Australia with the first vintage in 2007 and now to have achieved making wines that are chemical free. But our commitment to human health has led us to trying to make wines with lowers alcohols by picking early and changing of winemaking techniques because we feel that a wine at 11.5-12% or lower is better for you and more enjoyable socially. In the last couple of years we have worked on reducing VA, mousiness and lacticobacillis fermentation in bottle, common challenges in making natural wine. Making natural wines that are sound is an art and a skill but there is no better wine to drink!"