2025 Assyrtiko Wild Ferment

Our parents, Peter and Sue, first discovered Assyrtiko in 2006 while holidaying on the Greek island of Santorini, the birthplace of the variety. Its crisp acidity immediately reminded them of Clare Valley Riesling. Inspired, dad began the ambitious process of importing cuttings into Australia – a 6-year journey that culminated in planting Australia’s first Assyrtiko at our Spring Farm Vineyard in 2012. This special site, long treasured by our family, has proven perfectly suited to the variety.

We began exploring with wild fermentation and barrel maturation in 2020, gradually incorporating these techniques into our Assyrtiko philosophy. In 2025, fruit was fermented in a neutral 3,000-litre foudre barrel and matured on gross lees for 12 months prior to bottling. This enhanced the wine’s natural texture and complexity, offering a distinctive expression of Clare Valley Assyrtiko.