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Vendor
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Patrick Sullivan
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Regular price
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$53
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Sale price
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$53
Sale
Tax included.
Shipping calculated at checkout.
- FILTERED
No
- FINED
No
- SKIN CONTACT
Yes
- SULPHITES(MG/L)
Minimal
- VINEYARD HEALTH
Biodynamic
- YEAST
Wild
View Metric Info +
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VINEYARD HEALTH
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic or biodynamic practices.
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SKIN CONTACT
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
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FILTERING
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
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FINING
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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SULPHUR
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
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YEAST
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.
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About the maker
Patrick Sullivan's wines are those inspired by emotion, a moment in time and a sense of place.
Having had a very nomadic childhood, Patrick was exploring a part of the Baw Baw Shire which his parents once owned, when he stumbled upon the art of winemaking that would then become his lifeblood. Living in London and staring down the barrel of becoming a paediatrician, Patrick discovered some special wines whilst working at Selfridges. He then took off back to Australia to enrol himself in wine school. Fast forward many years, Patrick's wines are hot property across restaurants and bars around Australia, not to mention the world.
See the Patrick Sullivan collection here
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