{"title":"Sam Vinciullo","description":"\u003cp\u003eSam Vinciullo grew up in Perth, trained in Adelaide, and then spent a decade chasing great farming from Australia to California to Sicily. It was on Mount Etna, working alongside Frank Cornelissen, that the pieces clicked into place: the connection between volcanic soil, patient farming, and wine of rare purity. He came home to Margaret River in 2015 and has not looked back.\u003c\/p\u003e\u003cp\u003eSam graduated from wine school in Adelaide in 2005 and immediately began traveling, working harvests in Australia, California, and across Europe. His transformative experience came in 2010 on Mount Etna, where the relationship between terroir and minimal winemaking became clear. He returned to Western Australia for the 2015 harvest and produced his first wines under the Sam Vinciullo label. In 2017 he took over a 6.5-hectare leased property in Cowaramup, where he has farmed organically ever since.\u003c\/p\u003e\u003cp\u003eMore on how they farm and work in the cellar in our \u003ca href=\"\/blogs\/natural-wine-producers-primal-wine\/sam-vinciullo\"\u003eSam Vinciullo producer profile\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"warner-glen-red-white-sam-vinciullo-merlot-semillion-australia","title":"Sam Vinciullo Warner Glen Red\/White 2017","description":"\u003cp\u003eThis wine is a co-fermentation of 55% Merlot and 45% Semillon sourced from the Warner Glen vineyard in the southern reaches of Margaret River, Western Australia. The Merlot was de-stemmed and basket-pressed while the Semillon was macerated on its skins, then the two were brought together to finish fermentation. Grapes were organically grown on gravelly loam soils with north-facing slopes, situated just 6 kilometres from the Southern Ocean and 4 kilometres from the Indian Ocean.\u003c\/p\u003e\u003cp\u003eSam Vinciullo made this wine without pumps, temperature control, oak, fining, filtration, or added sulfites of any kind. All movement in the cellar was done by gravity or bucket. The wine was bottled directly from the lees with trapped CO2 to preserve freshness, a technique Vinciullo picked up working on Mount Etna.\u003c\/p\u003e\u003cp\u003eThe result is a wine that behaves more like a white in structure — light body, piercing acidity, minimal tannin — while expressing red fruit character from the Merlot. At 11.2% ABV it sits well below the regional norm. This was one of Sam's early purchased-fruit vintages, before he acquired his own estate in Cowaramup.\u003c\/p\u003e","brand":"Sam Vinciullo","offers":[{"title":"Default Title","offer_id":12896255868983,"sku":"SAMVREWH17C","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/sam-vinciullo-red-white-natural-wine-primal-wine-natural-wine-primal-wine-copyright.png?v=1781131633"},{"product_id":"margaret-river-red-white-sam-vinciullo-natural-wine","title":"Sam Vinciullo Cowaramup Red\/White 2019","description":"\u003cp\u003eCowaramup Red\/White is a 55% Shiraz and 45% Sauvignon Blanc co-fermentation from Sam Vinciullo's 6.5-hectare farm in Cowaramup, a small town about 15 minutes north of the Margaret River township in Western Australia. The vines are own-rooted, dry-farmed, and range in age from roughly 21 to 35 years old. Soils are predominantly sandy with varying amounts of gravel and ironstone, with patches of sandy loam in lower parts of the Sauvignon Blanc blocks.\u003c\/p\u003e\u003cp\u003eEach variety is fermented separately in open-topped plastic fermenters, then pressed off the skins halfway through fermentation. The two juices are blended together to finish fermenting as one. No pumps are used at any stage — all movement is by gravity or bucket. After pressing with a basket press, the wine is bottled directly from the lees with no racking, fining, filtration, oak aging, or added sulfites of any kind.\u003c\/p\u003e\u003cp\u003eThe result leans toward chillable red territory: bright raspberry fruit and faint herb character from the Sauvignon Blanc, with a thread of pepper and minerality that carries through to the finish. It drinks like a light-to-medium red but has more texture and energy than the category usually delivers.\u003c\/p\u003e","brand":"Sam Vinciullo","offers":[{"title":"Default Title","offer_id":39361809645767,"sku":"VINCREWI19C","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/vinciullo-warner-glen-natural-wine-primal-wine.jpg?v=1781133170"},{"product_id":"sauvignon-blanc-sam-vinciullo-natural-wine","title":"Sam Vinciullo Sauvignon Blanc 2019","description":"\u003cp\u003eSam Vinciullo's Sauvignon Blanc comes from his leased farm near the town of Cowaramup, about 15 minutes north of the Margaret River township in Western Australia. The vines are own-rooted and dry-farmed on sandy soils with patches of sandy loam, grown without herbicides or systemic chemicals. Sam conducts multiple separate pickings from the vineyard, which he then assembles into a single wine.\u003c\/p\u003e\u003cp\u003eAfter hand-harvesting, the grapes are destemmed and fermented on skins for approximately one week in sealed open-top plastic vessels. All movement is done by gravity or bucket — no pumps are used. Ferments are hand-plunged. After basket pressing, the wine is bottled from lees with no fining, no filtration, no oak, and no sulfur additions at any stage.\u003c\/p\u003e\u003cp\u003eThe result is a skin-contact Sauvignon Blanc that sits at the lighter, fresher end of the orange wine spectrum. Expect a saline edge, citrus zest, and a hint of tropical fruit carried by vibrant acidity. It is a wine with texture but not weight — more grip than a conventional white, more freshness than most skin-contact wines.\u003c\/p\u003e","brand":"Sam Vinciullo","offers":[{"title":"Default Title","offer_id":40431447310535,"sku":"VINCSAUV19C","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/sam-vinciullo-sauvignon-blanc-australian-natural-wine-primal-wine-natural-wine-primal-wine-copyright.png?v=1781131054"},{"product_id":"chardonnay-sam-vinciullo-natural-wine","title":"Sam Vinciullo Chardonnay 2019","description":"\u003cp\u003eSam Vinciullo's 2019 Chardonnay comes from his vineyard near Cowaramup, a small town in Western Australia's Margaret River region. The Chardonnay vines sit on the lower reaches of the Valley plot, on sandier soils. 2019 was a cooler vintage, which shaped the wine's lean profile and elevated acidity.\u003c\/p\u003e\u003cp\u003eSam handles every aspect of farming himself. The vineyard is dry-grown and own-rooted, with rye grass and clover cut for green compost to retain soil moisture. No copper is used in treatments. Grapes are hand-selected in the vineyard before harvest.\u003c\/p\u003e\u003cp\u003eThe winemaking is as minimal as it gets: no oak, no filtration, no added sulfites, no fining. Grapes are destemmed and fermented in sealed open-top plastic vessels with native yeasts. Nothing is added, nothing is taken away. The result is a pure, unmanipulated expression of Chardonnay from one of Australia's most maritime-influenced wine regions.\u003c\/p\u003e","brand":"Sam Vinciullo","offers":[{"title":"Default Title","offer_id":40431499706567,"sku":"1088","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/chardonnay-sam-vinciullo-natural-wine-deslop.png?v=1784583753"}],"url":"https:\/\/primalwine.com\/collections\/sam-vinciullo.oembed","provider":"Primal Wine","version":"1.0","type":"link"}