PassionWe are involved in every step of the business, from hand tending the vines through to crafting the wines in our onsite winery, and ultimately assisting in distributing the finished product, through our cellar door.
Sinapius is located in the heart of the Pipers Brook wine region in Northern Tasmania, above the banks of the Pipers Brook.
We are not winemakers at Sinapius – we are wine growers as for us, there is no separation between vineyard and winery.
Our winemaking philosophy
- Natural ferments
- Minimal additions
Our winemaking philosophy is very simple……we aim to craft wines that reflect our site, ancient soils and each season. Essentially all the hard work is done in the vines which allows us to intervene very little in the winery. This ensures a true expression of our terroir.
All our wines are fermented using natural yeasts derived from the vineyard and winery. No enzymes or tannins are added to either juice or wine at any stage, and sulfur is kept to a minimum.
The white varieties are pressed in our small pneumatic press and settled in tank for 12-24hrs without enzymes. Depending on the varieties, some skin contact may be encouraged. The then still-cloudy juice is racked to various oak barrels of different size and age, depending on the style of wine. Ferment begins with natural yeasts, and proceeds un-assisted to dryness, usually within 3-6 weeks. All white wines go through malolactic fermentation and remain on lees for up to 9 months for aromatic varieties and 12 months for Chardonnay. The Chardonnay spends a further 6 months blended in tank to allow for further integration and natural clarification prior to bottling.
Our Gamay is made using traditional techniques – 100% whole bunch carbonic maceration for up to 18 days, before pressing and finishing primary fermentation in tank or barrel. The wine is then matured without any additions in foudré and old oak for 9 months before blending and bottling with a small sulfur addition (less than 20ppm) at bottling.
The Pinot Noir is meticulously managed in the vineyard to ensure each grape is perfect. It is sorted again during harvest before arriving in the winery. The Pinot Noir is gently de-stemmed to ensure all berries remain intact and natural fermentation occurs. Pressing generally occurs after 21 days on skins. The wine is matured in French oak and undergoes natural malolactic fermentation in the spring time. A long elevage on full lees is preferred for 12-15 months, with additional time blended in tank to allow for natural clarification and integration.
All wines are bottled onsite with our own bottling line when they are ready to be bottled, at our own discretion. In other words, if they need more time, we give them more time. If they’re ready, then we bottle.
1,518 Bottle limited release
Wines produced by Vaughn Dell and Linda Morice from Sinapius have an intensity that transcends the norm...
Jancis Robinson, MW, February 2012.
Choose your own half-dozen
Free shipping Australia wide, minimum 6 or 12 bottles per order