Susan & Michael’s aim from the start was a fresh approach to the classic varieties that have made the Barossa famous across the world.
Wild yeasts, whole bunch fermentation, older, large-format oak barrels and no fining or filtration allows a little more light into the wines and in turn, the increased clarity and detail allow the wines to express their sense of place or ‘terroir’ more clearly.
Skin-contact is employed in a selection of the white and red wines, building in texture and complexity and Yelland & Papps have championed alternative varieties in the Barossa such as Vermentino and Roussanne.
The final wines are only as good as the fruit coming into the winery and Susan & Michael have built long-standing relationships with some of the Barossa Valley’s best wine growers, renown for the quality of their old-vine fruit and their excellent farming practices.
Each growing season throws up its own individual challenges and delights. This is all part of the magic and it is why winemakers do what they do.
The aim is a simple one. Guide beautifully farmed grapes to the bottle with the least amount of intervention, accurately representing each individual growing season, the subtleties of the land on which the grapes were grown and capturing the inherent characteristics of the grapes in the delicious alcoholic beverage we call wine.