Patrick Sullivan

Patrick Sullivan grew up in the countryside of Victoria in Australia.  When he was 19 years old he went to London to explore the world and ended up with a job working in wine. It was here that he discovered the wonder of wines made from organically and biodynamically made grapes. He then returned home to Australia, determined to discover what made these wines taste so different. He worked for various projects in the Yarra Valley, including most importantly, Bill Downie, with whom he learned the real value of serious, hardworking viticulture. When a property nearby in Gippsland became available, he pounced on the opportunity and in 2016  he and his wife Megan planted their first vines. Patrick makes wine with very careful viticulture and minimal intervention in the cellar. 

Rain — Back to the top

Age of Vines: 30-40 years

Soil: Volcanic

Varieties: Pinot Gris (from Millstream and Bull Swamp Vineyards), Cabernet Franc (from Bull Swamp Vineyard)

Vinification Method: Grapes are picked by hand and fermented separately as whole bunches. The pinot gris is on the skins for one month in stainless steel and the cabernet franc is fermented carbonically. The finished wines are transferred to puncheons to settle. The wine is bottled unfined, unfiltered, and with a small addition of sulfur.

 


Waterskin — Back to the top

Age of Vines: 30 years

Soil: Volcanic

Varieties: Semillon, Sauvignon Blanc, Cabernet Sauvignon (all from Bull Swamp Vineyard)

Vinification Method: Grapes are hand harvested  and the Semillon and Sauvignon Blanc are picked on the same day and ferment whole cluster together for about four weeks. The Cabernet is harvested two weeks earlier and pressed directly to ceramic egg until it is ready to combined with the rest of the wine. This results in a lightly orange wine due to the skin contact. The wine is bottled unfined, unfiltered, and with a small addition of sulfur.

 


Pairing: Baw Baw Shire Chardonnay — Back to the top

Age of Vines: 30 years

Soil: Volcaninc

Varieties: Chardonnay (Bull Swamp Vineyard)

Vinification Method: Grapes are picked by hand and destemmed. The wine ferments in 225 liter used oak barrels. The wine is bottled unfined, unfiltered, and with a small addition of sulfur.`

 


Haggis Wine — Back to the top

The Haggis wine is a mix of all the grapes Patrick works with. Red Grapes are direct pressed as rosé and white grapes are made with skin contact, to make a sort of rosé skin contact wine. The wine is aged in ceramic egg for the last 6 months and is bottled unfined and unfiltered, with a small addition of sulfur.