Winery of the month 




Minimal intervention. Single vineyard. Small ferments. Big interest.



2020 Somos Biodynamically Farmed Vermentino -

McLaren Vale, South Australia

Texture City

SUB REGION: McLaren Vale

VINEYARD: Hiltop/Paxton

WINEMAKING: Fruit was hand-picked and was gently basket pressed straight into old French barriques, and it fermented wild. 10% was destemmed and left on skins, it fully fermented on skins and was pressed after 10 days. We let the wine age on gross lees for 9 months to develop mineral sur-lie aromatics. It was kept in bottle for 3 months before release. 

Alc.%: 13.2


2019 Somos Cabernet Franc -

Leafy & Juicy

SUB REGION: Willunga

​VINEYARD: Slate Creek

WINEMAKING: A little vineyard in Willunga, picked in two waves, one early and herbaceous, one later for generosity, blended to make one complete wine. Wild fermented, pressed early to old oak and then bottled after 9 months.

Alc.%: 13.6

2020 Somos Tintito - 


WINEMAKING: An intriguing blend of 26% Grenache, 24% Pinot Meunier, 17% Nero d’Avola, 14% Trincadeira, 10% Mataro, 9% Parraleta from multiple regions. It is a collection of small parcels with different winemaking techniques. Vin de soif, made for easy drinking with interest.

Alc.%: 13.5


2020 Somos Blanquito - 


WINEMAKING: An intriguing blend of Vermentino (88%), Cortese (6%), Chardonnay (4%), Pinot Gris (2%). From vineyards across the Riverland and the Adelaide Hills. Fresh, textural, green apples and minerality, perfect for summer and seafood. Think Muscadet or Soave, easy drinking, approachable and fun.

Alc.%: 12.8




2018 Somos Aglianico - 

McLaren Vale, South Australia

Spice & Lift

SUB REGION: McLaren Flat

VINEYARD: Leask Sand Rd

WINEMAKING: A very late variety, this variety is picked in April, long after the rest of the wines are made. 50% whole bunch, a carbonic maceration to get a little cherry fruit lift, and pressed early at 5 baume to keep it light and bright, avoiding the varietal aggressive aglianico tannin.

Alc.%: 13.4

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