Patrick Sullivan 'Baw Baw Shire' Chardonnay at Natural History

Patrick Sullivan has wine in his blood. Since he was young he’s been working in vineyards doing summer “desuckering and shoot thinning” at St Anne’s in Moama, to working at Selfridges in London selling premium wine, studying viticulture and now to planting his own vineyards with his wife Megan in Ellinbank, West Gippsland.  

Despite early discouragement from family, Patrick has become a cult producer of natural wines in Victoria – Working with another iconic winemaker, William Downie whom he met during Viticulture school, on the original Thousand Candles project in the Yarra Valley – then producing his own wines out of Downie’s winery from a number of different sites across Victoria to make iconic wild wines such as Breakfast Wine and Britannia Creek under his own label.

The ‘Baw Baw Shire’ Chardonnay is sourced from two organically managed vineyards -  ‘Wild Dog and Neerim South’ with an average vine age of 40 years, about 400 meters above sea level on northerly facing slopes. The low yielding vines give elegant minerality and zesty fruit characters. A ceramic egg is used for the ferment and aging process to maintain freshness and not mask the unique signature of the terrior with malolactic fermentation and oak and whilst the wine is unfined and unfiltered lending a little cloudiness in the glass, the wine feels clean and vibrant with juicy citrus, seashell and fennel stem.

 Like drinking clouds, light fresh but strong. The palate weight lets you know it is serious but the acidity gives the wine its energy. It runs and runs and you drink and drink.
— Patrick Sullivan
Pat-Sullivan-Apr-18-430.jpg