Low Intervention Locals Sydney Tasting 2026

The Nikau Farms wines are from Dane and Hannah's Gippsland vineyards.  100% Pinot Noir was hand sorted & hand destemmed, then cold soaked for 48 hours so as to start fermentation very slowly. It spent 10 days in that state where it began ferment and received one light pump-over per day. It was then pressed to a small stainless steel tank to finish ferment as juice. This is where it sat un-disturbed for the next 9 months until bottling. It was bottled by hand and received an s02 addition of 10ppm at this time to protect from oxygen ingress.

The Pinot blanc is from a vineyard that Anton  leases in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is cane pruned. The grapes were whole bunch pressed with the free run fraction going into large format oak (this wine is 100% free run) where it fermented and aged, until it was bottled.
This is a magic wine where you can get sour lemon candy drop

This lively Gamay comes from the Pooks Hill vineyard in Totness where 30-year-old vines grow on sandy black soils over petrified schist. This site houses 6 different Gamay clones that go into the blend, including some Gamay de Bouze, a red-fleshed mutation. In the winery, Anton pays a proper homage to what he calls “a more nouveau style.” This means whole bunches and semi-carbonic maceration in a fibreglass fermenter for two weeks before pressing into a ceramic egg for maturation. “

Sourced from an organically farmed site in Mclaren Vale. This Sauvignon Blanc shows James Erskin's fascination with texture and gentle extraction. Rather than the overtly aromatic, grassy style many may associate with this variety.

Medium-bodied but concentrated, with present yet fine tannic structure and balanced acidity, this is red-fruited and layered with spice, with lots of savoury earthen complexity being expressed from the deeply-rooted old vines. A gorgeous and very distinctly Australian expression of the variety, and the product of a beautiful collaboration between some of the country’s brightest farming and winemaking talents

Pystopia is Brave New Wine’s idea of summer in a bottle - bright, aromatic, and just the right amount of wild. A blend of Gewürztraminer, Pinot Gris and Riesling from Frankland River, it’s co-fermented naturally with a touch of skin contact for colour and texture. It shows as a little hazy, tangerine-hued wine bursting with mandarin, rose petals and a little ginger spice, balanced by zesty acidity and a powdery softness.

Small Town is Brave New Wine at its most fun - a bright, juicy Great Southern blend that blurs the line between red and rosé. It’s made for the esky, the backyard, and any time you want something refreshing that still has a bit of grip and flavour. This year’s blend of Shiraz, Viognier and Cabernet Franc was picked early and given the lightest possible touch in the winery. Some carbonic maceration, some co-fermenting - all designed to keep the wine fresh, crunchy and full of life. The result is a pale cherry-red drop with loads of red fruit, pomegranate, and a twist of peppery spice. It’s bright, savoury, and ridiculously drinkable.

The 2024 Nord-Sud Pinot Noir is a minimal-intervention, organic wine from the Adelaide Hills, created by Anna Martens and Eric Narioo (Vino di Anna). This light-medium-bodied, cool-climate red features aromas of strawberries and flowers, offering a delicate, fresh, and mineral-driven palate with fine tannins and no additives.