Story
Sam Vinciullo
Margaret River · Western Australia · Australia
After completing his studies in oenology in Adelaide, Sam Vinciullo gained experience in cellars around the world. His fascination with soil science led him to the slopes of Etna in 2010, where he worked with Frank Cornelissen, delving into the complexities of volcanic terroirs. In 2013, Sam began producing wine, creating his first batch under the "SRC" label, a collaborative effort with Rori and Cinzia. However, a setback halted this project, and Sam returned to Australia in 2015, founding his own winery in Cowaramup, in the Margaret River region.
“The initial vintages were produced from grapes sourced from friends, but in 2017 Sam acquired his own 3-hectare farm, which later expanded to 6 hectares.”
He remained faithful to his "Less is More" approach: no systemic chemicals, no added sulfites, no filtration, no additives, and no use of wood. Sam's vineyards, planted with Shiraz, Cabernet Sauvignon, Sauvignon Blanc, Chenin Blanc, and Chardonnay, are situated on predominantly sandy soils with gravel dispersion and range in age from 21 to 34 years. His wines are a true testament to the terroir of Margaret River. Each bottle embodies the unique characteristics of the region, showcasing the craftsmanship and sensitivity of a winemaker dedicated to expressing the land in its purest form.
