{"page_id":6566,"is_owner":false,"has_previously_ordered_from_owner":false,"is_published":true,"can_access_v2_rollout":null,"can_access_custom_pages_rollout":null,"is_custom_pages_rollout_complete":true,"can_toggle_publish":null,"is_global_site":true,"account_applications_disabled":false,"single_component_component_collection_names":["cta","text_and_left_image","text_and_right_image","header_and_text","product_list","banner"],"marketing_materials_name":"Trade Assets","owner_id":2718,"owner_name":"Vine Street Imports","owner_class":"SupplierCompany","owner_class_display_name":"Supplier","can_manage":false,"page_name":"About","component_collections":[{"type":"header","company_logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/supplier_company_profiles/logos/original/54/VSI_Primary_RGB_Black-Large.png?1617901454","header_image_url":"//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/banner_1-3332bb0533953745f06a84c2d49e80287b400e74dc7ff666bed56c8d80a97fd5.jpg","marketing_hub_pages":[{"url":"/sc/vsiwine/about","name":"About","id":6566,"active":true,"is_published":true,"placement_position":0,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/sc/vsiwine/trade-assets","name":"Trade Assets","id":6567,"active":false,"is_published":true,"placement_position":1,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/search?all_vendors=true\u0026searched_from=marketplace-storefronts\u0026supplier_company_profile=54","name":"Portfolio","id":18294,"active":false,"is_published":true,"placement_position":2,"customizable":false,"is_custom_link":false,"is_external_link":false}],"customizable_pages":[],"core_pages":[{"url":"/sc/vsiwine/about","name":"About","id":6566,"active":true,"is_published":true,"placement_position":0,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/sc/vsiwine/trade-assets","name":"Trade Assets","id":6567,"active":false,"is_published":true,"placement_position":1,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/search?all_vendors=true\u0026searched_from=marketplace-storefronts\u0026supplier_company_profile=54","name":"Portfolio","id":18294,"active":false,"is_published":true,"placement_position":2,"customizable":false,"is_custom_link":false,"is_external_link":false}],"sign_in_path":"/users/sign_in","sign_out_path":"/users/sign_out","super_user_id_present":false},{"id":6729,"name":"Company Info","header":null,"type":"company_info","components":[{"id":54,"supplier_company_id":2718,"slug":"vsiwine","description":"\u003cp\u003eVine Street Imports is dedicated to bringing the most exciting boutique and artisan wines from around the globe to the US market. Our wines garner critical acclaim from major wine reviewers and can be found in prestigious retail shops and restaurants around the country.  What started as an handful of Australian wines in 1999 has evolved into one of the most eclectic and established importers of wines from throughout the world. We cover the vast majority of the United States with our long term distribution partners and suppliers.\u003c/p\u003e\n\n\u003cp\u003eThe short of it is that no stone will be left unturned if there is a story to be told vinously. Vine Street Imports represents many of the most talented winemakers and their craft from Australia, England, Italy, New Zealand, Slovenia, and South Africa. Personality and open-mindedness are at the core of our mantra, this is expressed with the labels, styles and varieties that we champion. \u003c/p\u003e\n","email":"meeker@vsimports.com","website":"http://www.vsimports.com","facebook_id":"VineStImports","twitter_id":"@vsiwine","instagram_id":"@vsiwine","logo_file_name":"VSI_Primary_RGB_Black-Large.png","logo_content_type":"image/png","logo_file_size":41025,"logo_updated_at":"2021-04-08T13:04:14.858-04:00","phone":"856-830-8388","google_geocode_id":2003366,"supplier_company_category_key":"importer","annual_case_volume":null,"created_at":"2018-09-04T15:55:56.397-04:00","updated_at":"2025-07-28T14:50:59.682-04:00","logo_processing":false,"linkedin_url":null,"owner_type":"SupplierCompany","category":{"id":2,"key":"importer","name":"Importer"},"public_url":"https://buyer.sevenfifty.com/sc/vsiwine","location":"Mount Laurel, NJ, USA","location_url":"https://maps.google.com/?q=Mt+Laurel+Township,+NJ,+USA\u0026ftid=0x89c1358348cce9f5:0xfa02e26f02ceb97b"}],"default_images":null,"products":null},{"id":6803,"name":"Brand profiles","header":null,"type":"brand_profiles","components":[{"brand_profiles":[{"name":"Agricola Vintners","description":"To say Callum Powell grew up around wine is an understatement. His first memory is when he was three years old, chasing mice around the small shed where his parents used to make wines for a little start-up called Torbreck. If the Powell last name sounds familiar, it’s because Callum is the son of Dave Powell, the larger-than-life personality who launched and used to own Torbreck. Callum was raised on that brand. He saw it from its infancy to its days of international acclaim and worked many of those vintages as they grew from 10 tons to 1500 in the span of 15 years.\r\n\r\nAfter spending the first year out of high school working for the family business, Callum saved up enough money to do some classic Aussie hemisphere hopping. First stop: Jean-Louis Chave, a family friend in the Rhône Valley. “All of a sudden everything’s just this ridiculous slope and you can’t get a tractor up there. And you’re up at five, six in the morning with a backpack spraying sulfur and it’s very, very hard work,” he remembers. Besides the twisted ankles walking up those sloped vineyards, Callum has a distinct memory of learning about provenance, and the care that Jean-Louis took to “carry the weight of Hermitage on his shoulders.”\r\n\r\nCallum took that ethos with him back to the Barossa and spent a few years working for folks who worked with those same principles: Tyrrell’s, Paul Osicka, Jasper Hill, and Wild Duck Creek. He eventually went back into business with his dad under the Powell \u0026 Son label for about five years and made wine from a handful of ex-Torbreck sites. That ended in 2018 when Callum decided to leave Powell \u0026 Son and go it alone.\r\n\r\nAgricola Vintners started as just three barrels of Shiraz. While that number has grown today, Callum remains committed to working with just that one variety. His two wines are named after the towns from which the fruit is sourced, which harkens back to his time working with site-specific wines in Hermitage. Callum makes another parallel to Hermitage when describing the profile of his wines. He likens the Flaxman wine to Les Bessards, which has the bones (think savory, aromatic, lean tannins), and the Ebenezer wine to Le Meal, which has the flesh (think darker fruits, rounder, more gliding tannins). In 2022, he added two more wines to the lineup: K’ Sands and Theel’s Handfibel, both from the Barossa Valley. 2023 saw the addition of ‘DWxHV’, another Barossa Valley gem made with up to 135-year-old fruit. In the cellar, Callum is light-handed, but he’s not dogmatic. He will add an organic yeast nutrient if he needs it, and he adds sulfur just before bottling. “I think what’s much more important than making something that is ‘natural’ is making something that is delicious and has this traceability of place,” Callum says when asked if he’d call himself a ‘natural winemaker.’ Bingo. This kid gets it. And the wines? Well, they’re nothing short of spectacular.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5575/Agricola_logo_transparent.png?1751979871","profile_url":"/marketing_hubs/8062"},{"name":"Ann Faure Wines","description":"Ann Faure is the latest venture by Mick and Jeanine Craven of Craven Wines. The label name combines their children’s middle names, Ann and Faure, while also alluding to ‘amphorae,’ hinting at their use of concrete in aging. For nearly fifteen years now, the Cravens have been honing their craft, getting deeply familiar with their wind-swept vineyards, and building long-term relationships with growers in Stellenbosch. It was time for something new – new varieties, new packaging, and new aromas in the cellar. The idea behind starting the Ann Faure label was to branch out from the Craven lineup in terms of varieties, vineyards, and price points. However, the ethos remains the same: honest wines from honest growers.\r\n\r\nThe first wine to be released in the Ann Faure lineup is Pinot Noir, a grape that Mick and Jeanine used to have in their Craven line. It’s a variety they’ve always enjoyed drinking, and when an offer of fruit came their way, they couldn’t say no. They were drawn to the idea of creating an accessible Pinot, both in terms of style and price, yet that lacks nothing in dimension—a challenging rubric for Pinot from anywhere these days. In this sense, Ann Faure is a gateway, not just to the Craven’s wines, but to Stellenbosch, to South Africa even more broadly, and to soulful Pinot Noir that speaks of its terroir.\r\n\r\nIn the Cravens’ warehouse cellar where Ann Faure is made, Mick and Jeanine like to keep things simple. They seek ripe flavors but at lower alcohol levels and with plenty of acidity. There is no use of industrial yeasts throughout the winemaking process, and the wines are bottled with just a small dosage of sulfur. As time unfolds, we hope to see more wines joining the Ann Faure range. Our sources tell us we might see some blends of vineyards, grapes, and maybe even regions in the future. For now, we begin with the thin-skinned prince of reds, spreading its gospel from the ancient soils of Stellenbosch.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5576/Ann_Faure_Logo.png?1751981192","profile_url":"/marketing_hubs/8063"},{"name":"Anysbos","description":"Anysbos  (äh-nays-bōs)  – n. Wild anise bush/plant found along the Cape South Coast where it is known as Agathosma Cerefolium\r\nThe genus name Agathosma is derived from the Greek word agathos which means good, and osme which refers to the distinctive fragrance which is so characteristic of the genus. The oil glands on the leaves and fruit normally release an aromatic fragrance when crushed. The specific epithet, cerefolium, refers to the waxy leaves of the species.\r\n\r\nAnysbos is more than a plant, wine, winery or even vineyard...it is a place, and a special one at that.  Johan and Sue Heyns founded Anybos in 2008 through happenstance and a near tragic event.  Johan was in the film business in Johannesburg and had a very unfortunate run-in with a home invasion being shot twice.  His brother Bernhard Heyns owns the vineyard just down the road from what is now Anysbos, called Gabriëlskloof, and pleaded with Johan to move to a more stress-free life in the country. \r\n\r\nJohan completed the purchase of 70ha the land in 2008 and planted the first olive groves.  The following year Johan planted Sauvignon Blanc and Pinot Noir as his brother said he would purchase it all for Gabriëlskloof.  Four years later they collectively realized this wasn't the ideal place for said varieties and ripped them out to replant better suited varieties and hired a top viticulturist to analyze the soils, water tables, aspect, climate, etc. and the recommendation was to plant Rhône varieties and a bit of Chenin Blanc.  In late 2012 the 10ha vineyard was replanted to bushvine varieties and has been organically dry-farmed since its inception.\r\n\r\nJohan was searching for the right winemaker and he found her right down the road with his brother's winemaker (and son-in-law), Peter-Allan Finlayson,  giving a huge recommendation to recent arrival Marelise Niemann.  Marelise had just joined Gabriëlskloof as an assistant in 2014 following seven years at Beaumont.  Johan and Marelise met and immediately Johan knew he found not only his winemaker but the perfect embodiment of Anysbos.  It was Marelise's suggestion that Johan travel to the Rhône and gain a better understanding of his vision, thus he did in 2014 and came back with the understanding that Grenache is what would make him happiest and reflect the terroir of Anysbos.\r\n\r\nMarelise takes no salary from her position at Anysbos as it was agreed that she would be able to make her own wines there, under the brand Momento Wines.  \"I don't think I would make wine for anybody else,\" says Marelise, referencing her connection to Johan, Sue and Anysbos.  \"When I met Johan I realized this is someone I can build something with and every time we drive around the farm we come up with new ideas all of the time.  He is 70-years-old but he is like an 18-year-old with big plans and always dreaming.\"  Marelise has been instrumental in the direction of Anysbos and is more than a winemaker, she is the caretaker.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2740/Anysbos_Logo.png?1598466100","profile_url":"/b/anysbos"},{"name":"Auntsfield","description":"Auntsfield Estate is the home of Marlborough's first colonial vineyard and winery. The original vineyard was established in 1873 and made highly regarded wine for over 50 years. The dramatic hillside vineyard with its unique variety of soils is again producing premium wines under the guidance of the Cowley family. The proud heritage of the land is the inspiration to produce exciting handcrafted wines of balance and individuality that display the special terroir of this historic Marlborough vineyard.\r\n\r\nThey planted blocks of the property with Sauvignon Blanc, Chardonnay and Pinot Noir, taking real care to select the best plots for each. They now have around 100 acres planted on north-facing slopes on Greywacke rock overlaid with fine clay soil which is wind-blown over many thousands of years from the valley floor. This fantastic terroir gives the wine a fine minerality with wonderful texture and definition.\r\n\r\nIn the early 2000s both sons became interested in the project. Ben gave up his career as a film camera man, retraining in viticulture and moving his young family from Auckland to the property and then Luc completed his training in oenology. The family decided to release some wine under the original label, Auntsfield Estate. In addition, the Cowley's sell fruit to a handful of high quality producers such as Pyramid Valley.\r\n\r\nToday the Cowley's farm everything organically (certified) and utilize native yeast fermentation for most of their ferments.  The wines are regarded in the highest echelon of Marlborough producers and continue to grow from strength to strength.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1805/Auntsfield_Estate_Logo.png?1585756939","profile_url":"/b/auntsfield"},{"name":"Bideona","description":"Bideona, from the Basque bide ona meaning “the good way,” represents the next generation of Rioja. Founded in 2018 by Andreas Kubach, a passionate MW raised in Brazil and Spain by German parents, and his partner Sam Harrop MW, a New Zealander, Bideona views Rioja’s capabilities through an international lens. Based in Rioja Alavesa, the smallest and northernmost of Rioja’s three sub-regions located just north of the Ebro River, Bideona defies the narrative that oak-aged Rioja is the sole tradition. In the past few decades, big, oaky Tempranillo has been the calling card of Rioja. Bideona’s focus is different, and mirrors that of a few other key, terroir-focused producers leading the charge towards (or perhaps, back to) pre-industrialization winemaking in Rioja, like Abel Mendoza, Arizcuren, and Artuke. Bideona’s model is to vinify tiny plots of land, about three quarters of an acre or one third the size of a soccer pitch, prioritizing place over process. This philosophy that is taking hold in northern Rioja is the same one that we saw in Piedmont 15 years ago or Burgundy 40 years ago.\r\n\r\nAndreas believes that we rarely see terroir in a glass of Rioja because producers have largely prioritized wines of style, focusing on winemaking and aging, rather than wines of place. This creates what he calls a “ceiling of interest” for terroir. Inspired to change this narrative, he and his partners purchased 300 parcels of land in the villages of Villabuena de Álava, Samaniego, Laguardia, Leza, Baños de Ebro, Navaridas, Lanciego and Elciego averaging 0.3 hectares each, with vines averaging over 50-years-old. They were drawn to Rioja Alavesa for its high proportion of historic vineyards planted on hillside terraces, and for its cooler, higher elevation climate and limestone-clay soils that differ from the alluvial, iron-rich soils of Rioja Alta and Oriental. Currently, one third of their vineyards are owned by the winery or their shareholders, another third by the historic suppliers of the winery purchased in 2018, and the last third they have recently incorporated in villages where they did not have a presence. Bideona manages each plot independently according to its quality potential, regardless of its owner.\r\n\r\nIn 2018, Andreas and his team acquired the winery and built a custom cellar to vinify all 300 parcels, equating to 100 vinifications each year, 60 wines, and 40 SKUs. The brand has grown at over 50% each year, reflecting an appetite in the market for fresh, food-friendly, mineral wines. “People are understanding it quicker than we dared to hope,” says Andreas. “Freshness, minerality, and drinkability are terms that didn’t even exist for winemakers in the 90s.”\r\n\r\nThe Bideona range includes single vineyard wines, village wines, and regional wines.  The single vineyard wines, ‘Cofradas’ (a old-vine Tempranillo field-blend) and ‘Galtzada’ (an old-vine Garnacha), show the wealth of old-vine material to be found in Rioja Alavesa. The village wine series is intended to showcase the differences in character among the great, historic wine villages of Rioja Alavesa. This series also highlights a senseless regulation of the Denominación de Origen, which allows the use of a village name by the location of the winery – the building – and not the vineyards. Despite having full traceability of each vineyard parcel, Bideona cannot legally use village names on the labels. As a clever workaround, they have substituted all village names with acronyms that they have registered as brands. Thus, Samaniego becomes S4MG0, Laguardia becomes L4GD4, and Villabuena becomes V1BN4. Finally, the regional wines come from various vineyards of different villages, yet still showing a distinctive Rioja Alavesa personality, with the region’s limestone soils manifested through a tense and mineral finish.\r\n\r\nWhen we look back on Rioja in 20 years, it will be names like Bideona credited as having fundamentally changed the direction of the wine industry. Now is a critical and fascinating moment for Rioja, when the region is finally starting to articulate its diversity and offer not only excellent wines of style, but also wines of place, capable of expressing its landscapes, villages and vineyards in the glass.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5577/Bideona_Logo.png?1751986262","profile_url":"/marketing_hubs/8064"},{"name":"Bink Wines (AUS)","description":"Bink Wines is the vision of Belgian born, Koen Janssens.  Koen spent his early and formiddable years in a small Flemish town called Turnhout, where the locals are known as 'Bink.'  'Koko' as Koen is better known studied viticulture back home in Belgium but his knowledge of Australian wine was pretty much YellowTail and that was about all.  He wanted to travel to Australia to see what was happening in the Adelaide Hills as he had heard a great deal about it in 'natural wine circles.'\r\n\r\nHe met up with James Erskine of Jauma and worked harvest there in 2012 while working on the floor as a sommelier at Press* Food \u0026 Wine in Adelaide.  It was there he got to know Dave Geyer, who had his own brand (Geyer Wines) while also managing the cellar at Spinifex in the Barossa.  He and Dave discussed starting a project together in 2015 and thus begot the minimal-intervention label, 'Yetti \u0026 The Kokonut'.\r\n\r\nTo differentiate 'Bink' from 'Yetti', Koen wanted to work with varieties he loves and many of which are red in color.  Yetti \u0026 the Kokonut will always be white and rosé wines and that's where Bink comes in.  Koen's first release was with the 2017 vintage and featured a Riesling, Pinot Meunier, Cabernet Franc and the often blended Cabernet Franc with Pinot Meunier!  The style stays pretty close to the 'Yetti' vest with easy wines that can go down in '20 minutes,' according to Koen.  “For me, I like making beach wines – easy, sleazy wines, and that’s what this is.” he says.\r\n\r\nThe wines are distinctly Australian and Koen would have it no other way but with the label he wanted it to speak of his Belgian heritage.  He drew out the Cold War Belgian license place on a napkin and that was his first label.  The packaging is catchy enough to hold up in the cool-kid's natural wine shop but also showcasing a bit of the more restrained Central European vibe.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1551/Bink_Wines_Logo.png?1577731583","profile_url":"/b/bink-wines-aus"},{"name":"Blicks Lane","description":"Blicks Lane Vineyards is the vision of the two brothers behind Walnut Block Wines – Clyde and Nigel Sowman. Walnut Block has grown to a very sustainable business with the regional line of wines, the estate line and the single block line.  They saw the need for another single vineyard bottling showcasing the unique site of Walnut Block but unfortunately none of their neighbors were looking to sell vineyards.  Therefore the Sowlands went back to the drawing board and negotiated a long term lease controlling the farming entirely of a neighboring vineyard and aptly named the brand 'Blicks Lane' as that is the road that is shared between Walnut Block Estate and this adjacent vineyard.\r\n\r\nThe farming mirrors that of Walnut Block as it is entirely organic (Walnut Block has been certified since 2009) with the feeling that the Sowland boys could grow grapes with a higher quality than those grown using conventional methods. As the vines have become more self-sufficient and naturally balanced they have seen a greater depth of flavor and improved mouthfeel in the wines.  The vines themselves can adapt to seasonal variations, which result in consistently healthy, and well-balanced grapes.\r\n\r\nThe winemaking is very similar to Walnut Block with balanced crop loads, a mixture of native and inoculated ferments, primarily stainless steel with a few barrels tossed in for texture and classic Marlborough delineated flavors. The Wairau Valley reflects a combination of alluvial soils, deposited over thousands of years from an ancient river bed that flowed between the mountainous borders of this valley, the region’s high sunshine hours and the temperate New Zealand climate.\r\n\r\n\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1222/Blicks_Lane_Logo.png?1565198672","profile_url":"/b/blicks-lane-vineyards"},{"name":"Bodega Los Dragones","description":"In 2018, the tale of Los Dragones unfolded when three enterprising brothers embarked on a familial winemaking project in Barreal, nestled within the captivating Calingasta Valley. The eldest, Andrés Biscaisaque, an avid mountaineer with over two decades of experience climbing the local Andes mountains, ventured into winemaking back in 2014. He named the project ‘Los Dragones’ after a peak in the Andes that he named, as he was the first person on earth to reach its summit. (In mountaineering etiquette, if you are the first person to summit a mountain, the naming rights are all yours.) And he didn’t stop there… Andrés has earned the honor of naming seven peaks above 16,400 feet in San Juan! Evidently drawn to the heights of San Juan for his mountaineering pursuits, Andrés seamlessly merged his zeal for sustainable agriculture and wine, laying the foundation for Los Dragones. Presently residing in Barreal, Andrés spearheads the viticulture and enology aspects of the winery, while his brothers, Martín and Fernando Biscaisaque, live in Buenos Aires and oversee the commercial side of the business.\r\n\r\nNestled at an altitude of 5,400 feet in the heart of Barreal, the Los Dragones farm rests at the base of the majestic Andes mountain range, adjacent to the right bank of the Los Patos River. The soil, primarily alluvial, receives enrichments from the main rivers and is characterized by igneous rocks from the mountain range. Falling within the Winkler IV zone, this region experiences over 350 days of annual sunshine, minimal rainfall (between 1-4 inches annually), and boasts the most significant thermal amplitude among Argentine wine-growing areas, averaging 73.8 °F from September to April. The farm, spanning 12 acres, hosts Malbec, Garnacha, Criolla Chica, Bonarda, Torrontés, and Muscat Blanco vines. Devoted to ecological practices, Los Dragones maintains biological corridors amid the vineyards, fostering biodiversity and ecological equilibrium.\r\n\r\nDevoted to crafting wines that authentically reflect the region’s character, Los Dragones meticulously selects grapes not only from their Barreal vineyards but also from chosen plots owned by small producers in diverse areas of the valley, including Puchuzún, Hilario, and Sorocayense. Harvests are always manual, and grapes are gravity fed to concrete vessels where fermentations occur naturally with native yeasts. This approach is tailored to capture the distinctiveness of the region with the utmost precision. For aging, Los Dragones employs an eclectic mix of petite tanks, concrete eggs, and French barrels of varying sizes and ages, ensuring a nuanced and refined expression of their wines.\r\n\r\nThe Los Dragones portfolio includes three ranges, all named after different peaks in the Andes: Los Dragones, Alfil, and Maida. Los Dragones is the flagship range, and includes a Malbec and Torrontes from the Calingasta Valley vineyards. Alfil, meaning ‘bishop,’ is comprised of a claret and tinto, both from co-ferments made from the fruit of 80-year-old vines in the most charming zone of Calingasta: Paraje Hilario. Finally, Maida is the experimental range that includes a Malbec and Tinto de Corte. With Maida, Andrés allows himself to experiment with different regions, grape varieties, harvesting points and winemaking methods, all of which may change vintage to vintage.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5585/Los_Dragones_Logo.png?1753727967","profile_url":"/b/los-dragones"},{"name":"Boschkloof Wines","description":"Boschkloof was purchased in 1995 and named after the natural ravine or ‘kloof’ on the farm. The land consists of rolling hills and picturesque mountain backdrops. The soil consists mostly of decomposed granite and koffieklip. The original vineyards on the farm consisted mostly of Cape Riesling, but Jacques decided to remove it and plant better-suited cultivars like Syrah, Cabernet Sauvignon, and Chardonnay. Today Boschkloof is most renowned for their Syrah, especially the single vineyard bottling called Epilogue. It was the first red wine of South Africa to score 98 points by an internationally acclaimed critic.\r\n\r\nToday Jacque's son Reenen is at the helm, with Jacques still putting his foot down when needed.  Reenen has brought a young and fresh perspective to an already ascending estate.  His studies in university and work in the Rhône have impacted his stance greatly but it is his relationships with the 'new wave' of South African winemakers and the sharing of ideals that has impacted him as much.\r\n\r\nThe Borman's farming methods are approached as sustainably as possible.  All the grapes are handpicked to secure the quality of fruit before they enter the cellar.  A hands-off approach towards vinification takes place in the cellar, with only ambient yeast fermentations being used, showcasing the terroir and to expose a sense of place in the wines.  Reenen has dialed back the amount of new oak greatly and added alternative fermentation and aging vessels (concrete, terra cotta, etc).  The aim is to make timeless wines that tell a story and have a great personality within a quality bracket.  \r\n\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2762/Boschkloof_vector_logo.png?1598541624","profile_url":"/b/boschkloof"},{"name":"Boxhead","description":"Research suggests a collaboration between square shaped skulls and the production of the finest produce. The squarer the head, the better the wine. But why so many boxhead wine makers in the wine growing regions of South Australia? A defective gene has mutated over the generations, pumping brain-altering chemicals into the air for pure government global domination. We may never know, but what we do is this; these wines are delicious and represent great value!\r\n\r\nThe aim is to produce a range of wines from South Australia that display all of the flavors the region can deliver at a price that won't break the bank. Former Red Heads Wine Studio captain in charge, Steve Grimley left Red Heads a few years back and started Loom Wines. Here he has access to more toys and vines than he had at Red Heads and still gets to be the big kid in the sandbox throwing his weight (figuratively) around obtaining prime sites throughout SA.\r\n\r\nAfter 12 years, it was time for Boxhead to get a facelift, literally and figuratively. The new packaging may be the first thing you notice though don't forget what's in the bottle. New look...same great flavor (or flavour with an 'u' if you will). Über-value alert!\r\n\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/538/Boxhead_Logo.png?1536117429","profile_url":"/b/boxhead"},{"name":"Craven","description":"Craven Wines is a winemaking collaboration between husband-and-wife team Mick and Jeanine Craven.  Mick is an Aussie currently working as lead winemaker at Mulderbosch during the day;  Jeanine is South African, and they met in California 'dragging hoses' in Sonoma for harvest in 2007.  After both having taken to the text books at their respective universities, they decided to hit the road, see lots of things, work in lots of places and try and learn as much as possible from this massive wine world.  After travelling across the world together for four years and learning about wines in Australia, Europe, the States and South America, the couple returned to South Africa in late 2011.  They feel Stellenbosch has such an amazing array of sites and terroir, and that it is perfect for what they want to do, which is making site-specific, honest wines.\r\n\r\n\"We chose South Africa, as we think there is a lot of potential here to make amazing wines. We live in Stellenbosch and our hearts are here in this town, which is why we only make wines from the Stellenbosch region as we want to be within a heartbeat of the vines.  We want to make wines which are interesting, both stylistically and by varietal, but also wines which have a sense of place and express where they come from. We have isolated particular vineyard sites, for their unique soils and micro-climates, where we work with the growers to ensure that we get the best results from the particular sites. All our wines will come from single vineyards around Stellenbosch.\"\r\n- Mick Craven\r\n \r\nIn the vineyard the 'less is more' attitude is implemented.  They are 'working toward organics' but that term, according to Mick, makes him want to vomit as it is completely overused and rarely implemented.  If he were to label their farming it would be “fucking rad ass farming.” \r\n\r\nIn terms of ‘winemaking’ Mick likes to keep things as simple as possible as well; He feels the best methods are being hands off, while still being very hands on.  In other words, paying serious attention to the wine but not manipulating it.  There is no use of cultured yeasts, enzymes, fining agents, etc. throughout the winemaking process.  They only use older, larger, oak barrels.  Essentially a minimal amount of SO2 (which is a dear friend) is the only additive.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/693/Craven_Wines_Logo.png?1542284035","profile_url":"/b/craven-wines"},{"name":"Dandelion Vineyards","description":"At Dandelion Vineyards, it really starts and ends in the vineyard. Why the lonely dandelion as the sit in mascot of the winery? Because the belief is that this pesky little weed is the heart and soul of the vineyard. They sprout with the first site of life in the soil and air and they are eventually refolded back into the earth to become food for the vines.\r\n\r\nDandelion Vineyards was started by Bulgarian born winemaker Elena Brooks and her husband Zar. They grow their own grapes as well as source fabulous old vine fruit from some of the finest family vineyards in Barossa, McLaren Vale, and Eden Valley. \r\n\r\nSerious stuff, certainly. Proper fun, absolutely. The lifelong search to appreciate and understand the essence of wine, its terroir, leads Zar \u0026 Elena on a vinous treasure hunt, following the Dandelion's Wishing Clock if you will, that always inspires. \r\n\r\nDandelion Vineyards are proven plantings that have stood the test of time. They grow our own grapes and source from the best of family vineyards. The wish is to nurture the unique character of these vineyards and express their terroir in through fermented grape juice. \r\n\r\nThe belief is that in order to variety, vintage and vineyard highlights requires an enlightened approach. Separating single sites, and even single soil types, vine by vine if need be. Dandelion Vineyards is a unique fusion of vineyards and vignerons. Their wines represent decades of experience, blending the fruit of heirloom vineyards with the finest traditions of artisan winemaking. It is the combination of old vineyards and young winemaker and a couple of mates to help out in between that makes for the ideal winery.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/885/Dandelion.png?1546887464","profile_url":"/b/dandelion-vineyards"},{"name":"Deep Rooted Wines","description":"Deep Rooted Wines was started by Mark Stephens, a deep thinker and regenerative viticulturist with a focused, intentional approach to winemaking. Mark has a long resumé in the wine world, including stints in the Swartland with Adi Badenhorst, in the Loire Valley with Domaine du Closel, in Sonoma working with Enterprise Vineyards, and in Constantia with Eagles Nest. Mark’s foray into wine is thanks to his mom, who encouraged him to take a gap year after high-school after he announced he wanted to go into engineering. Mark spent several months working at a regenerative, wholistic farm in Sonoma, which was his first introduction to grape growing. Back home in South Africa, he ditched those career plans and dove into wine. Mothers really do know best…\r\n\r\nBut soon, despite his love for his new career choice, Mark began to feel a similar discomfort while working in cellars. Mark writes, “We were making low intervention wines with the catchphrase ‘Sulphur is your friend.’ This powerful antioxidant and antimicrobial was used intelligently, but freely, and the wines produced were indeed superb. However, I was running around the cellar for 16 hours a day with a permanent headache (a sign of runaway inflammation), which tripled the effort required for every action.”\r\n\r\nFast forward a few years to a job in the Loire Valley. Mark was in a region dominated by natural wine producers, and he soon realized the connection between lack of sulfur and lack of headache. He’s quick to note that not everyone feels this sensitivity that he does; just like with gluten, peoples’ reactions to sulfur can range from nothing to mild sensitivity to allergy. “Personally,” Mark says, “I don’t want my sensitivity to end my sensual exploration of this fine nectar from the Gods.”\r\n\r\nAnd thus, Deep Rooted Wines was born. As a result, Mark has joined the new wave of Cape South Coasters, along with names like Natasha Williams, Paul Hoogwerf, and Doug Mylrea, who are realizing the potential of the cooler, maritime regions of South Africa’s winelands. Mark’s wines, from Walker Bay, are bright, zippy, textural, clean, and always sulfur-free. He makes a textural Verdelho with a suggestive name (‘Touch Me’) and provocative label,  as well as a savory Sauvignon Blanc called ‘Centre of the Universe.’ They showcase the best things about natural wine: lack of additives, terroir-focused, small-scale viticulture. Mark’s wines are a reminder of what natural wine can, and should, be. When applied with level-headed intention, dogma isn’t always a dirty word.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5584/Deep_Rooted_Logo.png?1753727460","profile_url":"/b/deep-rooted-wines"},{"name":"Ellena Giuseppe","description":"Agricola Ellena Giuseppe is located in the prized commune of La Morra. The property is 15 hectares with five under vine and eight hectares of hazelnuts. From 1966 through the mid-2000s the Ellenas sold fruit to local co-ops. That all changed with the changing of the guard when young Mateo took over the property with his father in 2009.\r\n\r\nToday, three generations work side by side weaving tradition and innovation. Mateo worked for both Elio Altare of La Morra and Giacoma Bologna of Rocchetta Tanaro, bringing a bit of style from both of these producers and fusing modernity with classic.The viticulture is quite traditional and was the first thing Mateo went to work on. They have converted the vineyard to practicing organic viticulture, with manual weed management and practicing sexual confusion in the vineyard, curtailing savage moths from destroying the vineyard.  Low yields are obtained through multiple shoot thinnings, intensifying the fruit when necessary. In the cellar everything is vinified the way it should be.  The younger wines are given soft handling with higher temperature ferments and shorter time in oak, if it sees wood at all. The Baroli are macerated for 60+ days on the skins and held traditionally in botti with a bit of barrique. Primary and malolactic ferments are carried out with indigenous yeasts and the rackings are limited in order to lessen the use of sulfur dioxide.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1483/Ellena_Giuseppe_Logo.png?1572636824","profile_url":"/b/ellena-giuseppe"},{"name":"Frederick Stevenson","description":"Frederick Stevenson is the winemaking alias of Steve Crawford. He started the project as an antidote to the industrial scale and trophy winemaking that he felt had overwhelmed the Aussie wine scene. Travelling around Europe Steve was inspired by the fresh drinkable wines and the merger of wine into daily life. When he returned home he decided that he wanted to show an elegant side to south Australian wines, and prove that structure and balance can be achieved without the addition of acid, tannin, enzymes and new oak. Working out of a small warehouse in Adelaide Steve focuses on texture, interest and creativity. The vineyards are by far the most important part of his production tending to focus on tannin and acid, and he will pick according to this. Steve always felt ‘weirdly anxious about recipe winemaking in Australia’, so instead he has taken a low intervention approach in the winery, varying what he does depending on the vintage. He adds a small amount of sulphur to the wine just prior to bottling - to eliminate bottle variation and protect the wines from exposure to oxygen on its first racking.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2818/Frederick_Stevenson_Logo.png?1600106654","profile_url":"/b/frederick-stevenson"},{"name":"Harkham Wines","description":"Richie Harkham is one of the most colorful characters in the wine business. Besides harvest time, he always seems to be escapading around the world, whether it be building schools in some of the poorest communities on earth or playing with sea turtles in Hawaii. Richie sees the ‘big’ picture of life via a very glass-full lens, and his goal with Harkham Wines is to make the ‘best kosher wine in the world,’ a lofty but not so unassailable ambition considering most kosher wines offered today.\r\n\r\nThere is a spiritual connection to Harkham that binds not only the kosher wine drawcard for his wines, but also a closeness to fruit that sees ‘less alteration from how God brings fruit to life and then to bottle’. In 1951 the Harkham Family were amongst the first pioneers of Israel’s renowned wine region, Zichron Yackov, where they lived for 16 years. Aziza Harkham, matriarch of the Harkham family, with no electricity and scarce running water, used to make natural food and wine for the family from fresh produce and grapes that she had grown. In 2005 Terry, Efrem and Richie Harkham decided to buy Windarra Estate and winery in the Hunter Valley in an effort to get back to their roots.\r\n\r\nRichie works with local growers very closely to ensure direct access to top grade fruit and pays the premium required for this to be possible. In the cellar, the ethos is minimal intervention. All their fruit is carefully handpicked and sorted to eliminate rot, unripe fruit and any other diseases. They focus on very small batches (20-25 tonnes per year) of fruit with extremely high quality, and don’t use any additives including sulfur in the cellar. The wine is certified non-mevushal, which means it is kosher for Passover and does not go through pasteurization. Additionally, there is a strong inclination towards giving back at Harkham Wines; each month a portion of proceeds from wine sales go to a different charity.","logo_url":"/assets/logos/medium/missing.jpg","profile_url":"/marketing_hubs/8073"},{"name":"Harrow \u0026 Hope","description":"Harrow \u0026 Hope is truly a labor of love. A very small, family team with a belief that – with hard work and good fortune – the flint laden slopes of Marlow will yield a sparkling wine to rival the world’s greatest. Henry and Kaye Laithwaite have literally poured their lives into this hope and making it reality.\r\n\r\nOver half a million years, this part of the Chiltern Hills has been shaped by the retreating Thames, leaving behind an environment ideal for creating world-class sparkling wine. Alas, the same flint rocks that make the single vineyard estate a dream for Chardonnay, Pinot Noir and Pinot Meunier, also make it a nightmare to work and cultivate – as two broken harrows testify. But then nothing worth treasuring ever came easy.\r\n\r\nGrown, picked and expertly blended by the same team on the same site, each glass of Harrow \u0026 Hope is a tribute to traditional method viticulture and winemaking, to the unique characteristics of Marlow and to the spirit of adventure.\r\n\r\nHenry comes from a family obsessed with wine for 50 years. All he has ever known thanks to his parents is vineyards and wineries, from staggering around Chablis Grand Cru vineyards as a toddler to making his first wine (albeit from pineapples) at age 13. He met his wife Kaye at Durham University, a girl who stuck with me for years whilst he disappeared to Australia and France to do harvest for months on end. Marrying in 2008 they headed off to rural France to set up their first vineyard project at Château Verniotte in Castillon, Bordeaux. Although they still love the place, they wanted to start a family in England. And just at that time it had become clear, thanks to the work of others, that the chalk hills of England were capable of producing Sparkling Wines that were more than just good; that were world-class.\r\n\r\nThey decided to begin a sparkling wine project. They searched for some time and eventually found the perfect site on the rolling hills behind Marlow. Vines planted, two kids born, winery built and 7 years later they are ready to delight the world with their fizz. \r\n\r\nTerroir is a French term, it has no equivalent English translation. It simply means all the natural elements that contribute to a wine’s taste. Soil, rocks, climate, exposure to the elements etc. The most important factor for Henry, is the soil. Seeing as the soil is his greatest asset he makes sure to look after it. Organic nutrition and not using herbicides is an absolute must. If the goal is to extract unique flavors from these vines then they have to be in a healthy, well-structured and balanced state to do so. It is certainly more work than conventional viticulture but if it will make a sparkling wine that has true character and individuality, which it has, then it is certainly worth it.\r\n\r\nThe vineyard sits on an ancient Thames gravel terrace, where water flowed about 450,000 years ago. For thousands of years the Thames cut down into the gravels and chalk, and left a terrace with steep slopes with large deposits of flint gravel, mixed into thick orange clay lying on top of the chalk. This is classic ‘Thames Terroir’ and exists all around the valley at various heights above sea level. Being quite central and away from the coast the site experiences high summer day temperatures with cooler nights that preserve the precious acidity. \r\n\r\nAll of the unique blocks and varieites are fermented separately, in small stainless steel tanks. Henry ferments about 30% of the wines in aged oak ‘Bordelaise’ barrels to give extra character and complexity to the final wines. The winemaking process is like “Tetris,” as Henry puts it, “nature gives us different shaped blocks every year and we have to arrange them to have a ‘complete’ wine.”\r\n\r\n“I am astounded by the quality Henry has achieved from such young vines. The future at Harrow \u0026 Hope looks bright.” – Dr. Tony Jordan, founder of Domaine Chandon, Australia\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/597/Harrow___Hope_Logo.png?1537403997","profile_url":"/b/harrow-hope"},{"name":"Heirloom Vineyards","description":"Heirloom Vineyards was conceived in vintage 2000, when a young winemaking student (Elena Brooks) caught the eye of a silly old wine judge (Zar Brooks). A love story ensued inspired by two vows: To preserve the best of tradition, the old world of wine and our unique old vineyards and to champion the best clones of each variety planted in the most appropriate sites embracing the principals of organic and biodynamic farming. Seven long vintages of trial and error passed before Heirloom Vineyards could make a wine that was fine enough to pass on to future generations. That is this wine.\r\n\r\nIconic Australian wine critic James Halliday named Heirloom as one of the best new vineyards in Australia in 2011, saying the quality of the new wines is outstanding.\r\n\r\n\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1553/Heirloom_Vineyards_Logo.png?1577812881","profile_url":"/b/heirloom-vineyards"},{"name":"Intellego","description":"Intellego Wines started off in 2009 as funds from winemaker/founder, Jurgen Gouws' Russian harvest trip as well as selling second hand barrels getting the project of its feet. Intellego translates “to understand” in Latin and is aptly named as Jurgen is just beginning to understand more than the potential of this incredible region. Gouws is one of Swartland’s young guns, a laidback guy with a surfer’s tan and a wry smile. He currently owns no vineyards and no cellar of his own, but developed his own brand Intellego while working at Lammershoek with Craig 'El Bandito' Hawkins. His wall of old barrels in the rented space at Annexkloof bears the names of favorite musicians, DJs… and women. \r\n\r\nJurgen notes that “Craig was one of the first to start making fresher wines, from around 2010”, as he explains that fashion rather than “terroir” is to blame for the alcohol and oak bombs of old. He’s not a fan of what he terms “the Robert Parker way” – serious extraction, new oak and over-ripe fruit. This style became popular post-1994, leading to “hugely endowed”, soft, early-maturing wines that have not always held up well in middle age.\r\n\r\nGouws has a range of techniques up his sleeve to achieve these styles – his preference is for bush vine Chenin (“There’s no competition with trellised vines – The fruit intensity is really exciting”), and a strict adherence to organic farming without irrigation. Whole bunch fermentation is key to preserving freshness during vinification, especially for red grapes. \r\n \r\nIntellego doesn’t exist in a vacuum – Jurgen is part of a new wave of Cape winemakers all moving in a similar direction. Common themes are organic or biodynamic farming, minimal intervention in the cellar, and the desire to make pure, thirst-quenching wines that aren’t screaming for trophies or 100 point ratings.\r\n\r\nThe grapes are sourced from different sites and he works closely with the farmers ensuring the fruit is expressive of this region. Jurgen has a particular affinity for some of the older Chenin Blanc bush vines in South Africa and not afraid to push the boundaries of texture. \r\n\r\nIntellego’s true passion is the real work that happens in the vineyard with a hands-on approach, understanding seasonal influences and adjusting based on constant observation of the terroir. A big aim is to create optimum soil conditions through organic practices where the vines will be nurtured for an indefinite period of time, creating conditions for each block to have their own individual character. He and his farmers grow grapes in an environment that is beneficial to the plant and its roots in a Mediterranean like climate.\r\n\r\n“As humans we strive towards an ideal life in order to fulfil our destiny and our everyday life is part of this exciting process.  We are very fortunate to be part of this cycle through our work in vineyards and its continuity in the cellar. The final product in bottle is a true celebration of what happens in the vineyard.” – Jurgen Gouws\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1083/Intellego_Logo.png?1556637440","profile_url":"/b/intellego"},{"name":"Joshua Cooper","description":"It’s fascinating to observe winemaking skills being passed down to a new generation. Especially when the younger generation reinterprets and advances the knowledge they’ve inherited. A special kind of progression so to speak is in full force with Joshua Cooper Wines.  \r\n\r\nBorn and raised at Cobaw Ridge winery, which was founded by his parents Alan and Nelly Cooper, Joshua was truly destined to make wine, and at under thirty years of age he is well on his way to establishing himself as a leader amongst the next generation of Australian winemakers.\r\n\r\nSourcing fruit from central and western Victoria, Josh is evolving his wines and creating Natural Wine with classic characteristics. Currently he works around the Macedon Ranges and in order to make enough money to buy the fruit for his wines, which luckily he can make for free at his parents winery (where he still lives), he bases his wine operation around a Négociant system – sourcing grapes locally from growers sensitive to environmentally sustainable practices from great sites in the Heathcote and Macedon Ranges regions.\r\n\r\nHis first vintage was in 2012, with a single barrel of wine made from fruit his parents grew in the Cobaw Ridge vineyard. His label has since expanded to a more varied range, including historic styles as well as the more experimental and esoteric.\r\n\r\nAs well as working further with his family, Josh has ambition in the coming years to transition to his own vineyard supplementing the current fruit with what he has grown himself. Having spent his life watching his parents drive organic and biodynamic grape growing in Australia, he has a clear idea of how he wants his own label to grow. Fruit quality and provenance being an overriding imperative when looking to buy, and biodynamic principles when looking to grow his own fruit. Unaltered wines that do not conform to some pre-existing established ideal are the hallmark by which Joshua Cooper and his contemporaries have set themselves apart from stock standard winemaking that seems prevalent today on the Australian wine landscape.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/876/Joshua_Cooper_Wines_Logo_2.png?1546883861","profile_url":"/b/joshua-cooper"},{"name":"Konpira Maru","description":"Konpira Maru started, as many great ideas do, as an idea born from two mates having a beer at the pub., now meet Sam Cook and Alastair Reed.\r\n\r\nSam was studying viticulture and wine making at Melbournes NMIT and happened upon one Dr. Alastair Reed (yes, he prefers everyone knows he is a doctor).  Doc Al was Sam's newest lecturer in the wildly entertaining Entymology course, a new breed of lecturer for the course with youth, enthusiasm and knowledge on his side. After spending time as a lecturer Alastair moved on to take over the role as head of course and took on the bureaucratic education system in search of a more practical and experienced based degree. An ideaology which was eventually shut down and after years of trying, the old guard finally defeated him in his quest for change and he decided to leave his post of mentoring some of Australias best new wave producers.  \r\n\r\nSam finished the degree years before Alastair left the picture at NMIT and was lucky enough to get Al in his prime with some wild field trips, afternoon de-briefs in his office over a few beers (yes he had a well stocked beer fridge under his desk), winery BBQ's, house parties, bar crawls, etc; needless to say, a really strong teacher student relationship was built. \r\n\r\nAfter finishing university, Sam moved to London to work in the retail and sales trade, expanding his knowledge and palate. It was really a great experience, though he missed the vineyards and weather.  Sam returned home and caught up with Alastair over a beer. At the time Sam was working retail in Melbourne and Alastair was still in charge of the degree course. They were both shocked at how little wine was available in the style they enjoyed drinking and as important at a reasonable price. It was that simple really, right then and there they decided to make a wine to fill this gap in the market. Minimal intervention wines, characterful, unique, drinkable and at an accessible price point.\r\n\r\nThe first two vintages were made at NMIT's winery facility, buying tiny quantities of fruit from Chalmers in Merbien, playing with varieties like Garganega, Malvasia and Nosiola. The first vintage was a whopping 600, 500ml hand grenades of fun skin contact whites with pretty much some of the first releases of these varieties in Australia. They had no idea where this would take them but were content at the time as it was great fun, not at all serious and just another excuse to drink booze with like minded people.\r\n\r\nSince the experiment time, they have been growing organically, almost doubling in production each and every year and now finding themselves as full time wine makers and grape growers. It is a tribute to achieving all dreams, especially when it was accomplished without any financial assistance, with no family ties to the industry, built purely on passion and love for a product and process.\r\n\r\nToday they make wine from the South Burnett and Granite Belt regions in Queensland as well as Kilmore in Victoria, with the help of a crew of amazing growers. In 2016, Al \u0026 Sam took on our purchasing their own vineyard in Whitlands,  sitting high above the King Valley. Here they farm Pinot Noir, Chardonnay, Pinot Meunier and Pinot Gris organically on beautiful red soil, surrounded by stunning sub-alpine Eucalypt forest. The mentality towards the end product has never changed, still striving for the same goals with each wine, the most important being, it has to be delicious value.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1568/Konpira_Maru_Logo.png?1578948889","profile_url":"/b/konpira-maru-wines"},{"name":"Koomilya","description":"At only 15-years-old, Stephen Pannell had wandered off from his family and found himself meandering across the diving end of the Busselton Jetty, standing on the tipping point of the rolling Margaret River. It was there where Steve, full of youth and wonder, plucked an old blemished bell from the sea whilst scuba diving; instantly drawn to it’s curiosity as if it called to him. In a different time, the bell would reveal itself as an object belonging to a ship from the early 1900’s, the SS Koomilya. A wood-lugger that journeyed regularly between Western Australia and South Australia, and was put to good use in the dark times of World War II. Steve liked that bell, took it home, and cleaned it up.\r\n\r\nFor Steve, time and his attention to detail was the essence that solidified his winemaking journey; a well-documented origin story spanning across his own family history from the Margaret River. During his time as Chief Winemaker at Hardys, Steve was exposed to many and varied vineyards from across the country, applying his craft to thousands of wines. There, a particular vineyard captured his palate; a good sized vineyard on Amery Rd, established in the late 1800s. Nurturing this plot, Steve won his first Jimmy Watson with an Eileen Hardy Shiraz from that vineyard, and Steve was determined to own that property.\r\n\r\nAfter hassling owners Don and Jill Cant for the good part of the next two decades for that property on Amery Rd, he finally wore them down, and both he and his passionate wife Fiona became the new custodians. “Steve is fulfilling both the potential of that vineyard”, breathed original owner Don as he was hand delivered one of the first cases of Koomilya DC Block Shiraz that Steve had crafted, “and my personal dreams that I wasn’t able to fulfil myself.” The rest is history and Steve’s love for wine goes on.\r\n\r\nKoomilya means ‘Woman’ in Port Lincoln Aboriginal dialect. Quite serendipitous in many ways, as it resonated with Steve given his love affair with the idea of ‘Mother Earth’; to grow something from the ground up and turn it into something amazing. Grateful to the land and it’s gifts, recognizing the privilege of calling it home, he founded Koomilya in pursuit of ensuring each and every wine has a sense of place while connecting to it’s birthland. Just like the bell, Koomilya is mystical and curious: from the old house, right to the central soaring gum tree which seems to reach the clouds. It’s a vineyard full of history and character, a site that encapsulates not only elements from Steve’s journey, both past and present, but the unquenchable history of Australian Winemaking as a whole.\r\n\r\n“These wines have strength, intensity and glorious grape tannins that wind the palate together, almost like a double helix,” says Steve. “The complex structure pulls you straight through. On the nose they have a unique characteristic which can’t be clearly identified, but can only be described as Koomilya. They illustrate what I’m hoping modern McLaren Vale Shiraz will be, which harks back to a tradition of what McLaren Vale Shiraz was, without all the artifice of winemaking.”\r\n\r\nThe Koomilya wines are made in a classical style. They don’t see any new oak, or any small oak for that matter, and are aged in 2,700 litre foudres. These are serious, old-school wines with incredible potential for development. Many have compared these wines to that of a very famous winery north of Koomilya in Clare Valley, Wendouree. Wendouree has always remained quite 'old school' in its approach and the wines have shown over the years that nothing needs to chance. Just as with Wendouree, they are not wines to crack in their youth, but instead need cellaring. \r\n\r\nThe Koomilya vineyard is wedged between the original Upper Tintara vineyard which was planted by the famous Doctor Kelly in 1862, and the Hope Farm or Seaview vineyard which was established in the early 1850s by George Manning. It is hidden away at the dead end of Amery Road and includes 13 hectares of vineyards and over 15 hectares of native bush and scrub; with a creek line that flows through the heart of the property. It’s an old vineyard, but its history is poorly documented. The oldest vines here likely date back 120 years: a block of gnarly old Mourvèdre. The Shiraz is pretty old, too, and there are two blocks that he makes separate wines from, which he’s called JC and DC, after the growers he bought from.  The scrub and creek line have a moderating influence on the microclimate of the property. The cool air from the 161 hectare Hardy scrub which sits above the property flows down the creek line in the evenings; keeping the nights cooler. The native bush hills to the north and west protect the vineyards from the strong and often hot winds in summer.\r\n\r\nIn 2016, Steve released the first two wines from this vineyard: the 2013 Koomilya DC Block Shiraz, and 2014 Koomilya Shiraz. With the endless love and support from his family, especially his wife Fiona, Steve’s legacy has only just begun.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/689/Koomilya_Logo.png?1542119788","profile_url":"/b/koomilya"},{"name":"La Brune","description":"La Brune makes cool-climate wines in the Elgin Valley with a “Burgundian philosophy,” focusing primarily on selective parcels of Chardonnay and Pinot Noir. They’re Vine Street’s only producer entirely based in the Elgin Valley, a Cape South Coast district known for its cooler temperatures and apple orchards. There is a certain seriousness and elegance that marks La Brune wines. In the same way a dog resembles its owner, these wines make sense coming from Nico and Christelle Grobler, a down-to-earth husband/wife team. Nico, the winemaker, is a man who takes his craft very seriously – though not without a dash of South African gaiety.\r\n\r\nNico and Christelle are convinced that the Elgin Valley is the closest thing South Africa has to a Burgundian climate. The obsession with Burgundy comes from plenty of time spent there. Nico has done regular harvests in Mercurey at Domaine Bruno Lorenzon and considers Bruno a close friend. To Nico, being of a “Burgundian philosophy” means letting the land be the guide. It means choosing the best sites for the varieties he wants to work with (Chardonnay, Sauvignon Blanc, and Pinot Noir) and being meticulous about clonal material to find the acme of terroir + clone + farmer. The Burgundian philosophy also extends into the cellar in the form of small-batches, careful management of spontaneous fermentations, and aging in used French oak to complement rather than dominate the wine.\r\n\r\nLa Brune has been a side project for Nico since 2011 while he was working full time at Eikendal in Stellenbosch; a decade later, he and Christelle and their two daughters moved to Elgin to focus on making Chardonnay and Pinot Noir full time under the La Brune label. They were able to acquire a 40-acre property on Viljoenshoop Rd, and it is here that they planted a small, high density, multi-clone vineyard of Pinot Noir. Chardonnay followed suit. The Valley wines (Sauvignon Blanc, Chardonnay, and Pinot Noir) are sourced from a variety of vineyards throughout the Elgin Valley, and there is a strong emphasis on blending not just sites, but clones.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5532/La_Brune_Logo.png?1730918525","profile_url":"/b/la-brune"},{"name":"Lambert","description":"In the liner notes to A Tribute to Jack Johnson, Miles Davis refers to guitarist John McLaughlin's playing as \"far in.\" Those familiar with this record will know what Davis was alluding to; McLaughlin's playing was so natural that it had become indistinguishable from the music he was playing. If you know Luke Lambert and his wines then you will recognize this analogy. Refusing to slavishly follow the conventions and rituals of by-the-book winemaking, Luke Lambert crafts the kind of wine that his vineyards would want him to make; deep, wholesome and \"far in\".  \r\n\r\nLambert is obviously inspired by his experience making wine in Piemonte and Australia yet firmly believes that \"...the shape of a wine should be governed by what soil you’re on, the aspect, the amount of sunshine and rain.\" In other words, the personality of a wine will be dictated by its “place”. Lambert’s source vineyards (in poor, rocky and elevated pockets of the Yarra Valley) are therefore managed in order to bring out their unique geographic signature in the final wines.\r\n\r\nAll Luke Lambert wines are handpicked and of single-vineyard origin. They are wildly perfumed with moderate alcohol, fresh acidities, powdery tannins, and limited oak influence. These are wines made as if the industrial revolution (in wine) was a figment of collective imagination. Luke’s methodology includes wild ferments without the aid of temperature control, hand plunging, long macerations (with plenty of whole-bunch for the Syrahs), basket-pressing, gravity rather than pumping, old oak, and no fining or filtration. Lambert’s belief that \"..the best wines have always been made by feel and are always sourced from unique and interesting vineyards that have natural balance and grow grapes full of character...\" comes through strongly in the remarkable complexity and placeness of these wines.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1130/Luke_Lambert_Logo.png?1594758468","profile_url":"/b/lambert"},{"name":"Lourens Family Wines","description":"At what point does the pupil begin to educate the teacher?  It is a relevant question to Franco Lourens, who has spent the past few years as the prodigious Chris Alheit's right hand, is putting more and more of his time into his eponymous wines.  Butch, as Chris is better known, and Franco share a winemaking space in the Hemel-en-Aarde valley and Franco is quick to thank Butch for guidance in vineyard selection as well as winemaking practices.  \r\n\r\nFranco grew up surrounded by vines in Paarl, but not in a farming or winemaking family.  Early on he thought it would be ideal to have 'free' and 'unlimited' wine at his disposal...idealism at its core.  He would ride his bicycle by vineyards and see countless trucks full of grapes driving down the road and this is what generated that winemaking desire from within.  While at the University of Stellenbosch he really fell in love with Rhône varieties but it wasn't until after his travels in Margaret River working at Vasse Felix and in Sonoma working alongside David Ramey that he truly found the style of wine he wanted to make.  Franco worked in many cellars back home in South Africa getting a better appreciation for the vastness of the Cape as well as immense diversity of grapes, soils and climate.\r\n\r\nThe future is incredibly bright for Franco and his family.  In a short, but sustainable time, he has crafted some of South Africa's most exciting and in-demand wines.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1650/Lourens_Wines_Logo.png?1583796885","profile_url":"/b/lourens-family-wines"},{"name":"Magna Montis","description":"Magna Montis was the first Argentinian producer to seriously draw Ronnie’s attention. These wines, made by Martin Dicuzzo, are so unlike the cliché of this country’s rich, syrupy wines that have bombarded the US market for some time now. Instead, Martin is doing things with a more measured hand to showcase high altitude freshness and elegance. Magna Montis means “big mountain” in Latin and refers to The Andes, the largest continental range in the world. Against a towering, mountainous backdrop that looks like a Windows screen saver from the early 2000s, the grapes for this project are grown at 3300-5500 feet above sea level in the Uco Valley, about 40 miles southwest as the crow flies from the city of Mendoza. That’s easily the highest elevation of any producer in our book. With that elevation comes high sun exposure during the days, dry winds, and cool nights. In addition, the Andes create a rain shadow effect over Martin’s vineyards; they only receive 12 inches of rain per year. It is this rugged terrain that drew Martin back after many years away.\r\n\r\nMartin started his wine career in 2012, studying to be a sommelier and founding Gea Vinos, a wine importer and distribution company in Argentina, at the same time. In 2016 he decided to settle in Shanghai and lived there for four years, working as an Asian Export Manager for Bodega Norton, one of the most prestigious wineries and 5th largest exporter in Argentina. For Bodega Norton, Martin developed more than fifteen markets all around the Asian continent, and based on that experience, he is a strong believer that Argentina has begun to make world class wines in the last decade.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5586/Magna_Montis_Logo.png?1753728175","profile_url":"/b/magna-montis"},{"name":"Mother Rock","description":"Johan Meyer, AKA “Stompie”, has made a name for himself in the ever-emerging South African wine industry in a very short time. While his namesake ‘Signature’ wines reflect his love of Chardonnay and Pinot Noir, Stompie is not one to limit himself and thus created the Mother Rock Wines wines in collaboration with his UK importer Ben Henshaw of Indigo Wines.\r\n\r\nAfter seeing market quickly drink up the initial Force Majeure (Celeste in the U.S.) wines, they expanded the offerings to include a label called ‘Mother Rock,’ focused on discovering exceptional parcels of sustainably-farmed vines grown on a variety of soil types. The identity of these two ‘brands’ is rooted deep in the South African wine industry with Chenin Blanc at the root of the whites and field blends of the reds. These are terroir-focused wines made to offer drinkability and enjoyment, and it doesn’t hurt that the labels are beautiful.\r\n\r\nMuch like the ‘Signature’ wines, he has long-term contracts with some of the best growers in the Southern Cape determined to farm their sites organically. In the winery there is no SO2 added before or during fermentation but it’s a natural element that comes from the vines and you will always end up with some SO2 in the wines. That being said the wines are lightly sulfured before bottling for preservation and stability. Ultimately ‘Mother Rock’ is about showcasing the best and purest expression of South Africa’s diverse terroir.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1815/Mother_Rock_Logo.png?1585774964","profile_url":"/b/mother-rock"},{"name":"Paso A Paso Wines","description":"Paso, a captivating low-intervention wine project rooted in the picturesque Tupungato Valley of Argentina, emerged from the enduring friendship and shared vision of Norberto Páez and Sebastián Bisole. Childhood friends since the age of 12, Norberto and Sebastián not only shared the halls of the Liceo Agrícola Enológico but also ventured into the Facultad de Ciencias Agrarias at the Universidad de Cuyo together.\r\n\r\nEverything started in the Experimental Winery of the Agricultural School of Universidad de Cuyo in 2007-2008. For their classes, they carried out oenological trials for different wineries and quickly fell in love with the winemaking process. They began by producing Malbec and Bonarda in a garage and carried out the fermentations in old barrels that they rebuilt. The production from three barrels was a mere 700 bottles, but it was enough to get them hooked. In 2015, they began drafting up the idea for Paso, and in the spring of 2016, they launched their first vintage for sale in Mendoza.\r\n\r\nDifferent in their personalities but similar in their convictions, Norberto and Sebastián created Paso to celebrate the place they call home and the art of crafting wine slowly, methodically, step by step (paso a paso). The lineup today includes their original ‘Garage’ Malbec and Bonarda, plus white, clarete, and orange wines. The latter three are focused on Criolla grapes, which Norberto and Sebastián have steadfastly worked to revive in Mendoza. ‘Criolla’ is the name given to a grape variety resulting from the cross-breeding of Vitis vinifera species introduced to the area by Spanish conquistadores in the 16th century. They are unique to South America, and often times, they are lost in abandoned vineyards. By working with the original growers of these varieties, Norberto and Sebastián are pioneers in the revival of the Criolla grapes in Mendoza. The Bonarda and Malbec come from certified organic vineyards in the Uco Valley. In the cellar, the winemaking is in either stainless steel or concrete; oak is avoided to showcase typicity and varietal character. The resulting wines are a delight to drink – zippy, energetic, and deeply rich in flavor despite their lighter frames. Paso is an Argentine project to watch for anyone who cares about low intervention, soulful wines of place.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5587/Paso_a_Paso_Logo.png?1753728317","profile_url":"/b/paso-a-paso"},{"name":"Paulus Wine Co.","description":"When winemaker Paul Jordaan is asked why he makes wine, he responds first with a full-belly laugh. “That’s a trick question,” he declares. But as he pauses to let the question marinate, his eyes start to glow as a grin escapes from the corners of his mouth. “It gives me a platform to tell the story of a place,” he says. “And hopefully my bottle is the first one empty on the table.”\r\n\r\nPaul Jordaan has been able to tell many stories over the years, working alongside Eben Sadie as the winemaker for Eben’s company, Sadie Family Wines. In 2016, he met his business partner, Pauline Roux, who worked at Lammershoek, did a stint in Italy working with Adi Badenhorst, and also worked with Andrea Mullineux at Roundstone. They quickly discovered they shared the same winemaking vision, and in 2018, they started Paulus Wine Co. together. The duo’s first wine, Bosberaad, is an Afrikaans word that loosely translates to ‘a meeting or encounter in nature.’ “Wine is like the record of the meeting that took place the previous year, where everything comes together” says Paul. The aim is to produce a wine that finds and maintains that natural balance between all the controllable and uncontrollable, the visible and invisible elements involved.\r\n\r\nSearching for the right vineyard to grow Chenin Blanc was quite easy, as Paul lives adjacent to the in-demand Schreiber’s Waterval Farm in the Siebritskloof Valley of the Paardeberg.  The organically farmed, bush vines were planted in 1980 on pure granite with granitic sand overlaid at 700 feet in elevation on an east facing ridge, limiting potent sunshine. Neal Martin of Vinous called the 2019 Bosberaad “one of the best Chenin Blanc wines that I have tasted in a long time.”  Pretty nice credentials for tasting the wine for the first time.\r\n\r\nIn 2021, the duo added Bartàs, another single vineyard Chenin Blanc but this time from the Rustenhof farm in Stellenbosch. Bartàs is a French (Occitan) slang word for ‘walking/struggling in the bush/vineyard to find your way to the cliff.’ It’s a beautiful metaphor of Paul Jordaan and Pauline Roux’s wine journey, and a nice homage to Pauline’s French heritage. They found their way, struggling along the cliff, and finally jumped to start a new wine adventure. We’re hopeful for more gems like these two from Paul \u0026 Pauline.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2763/Paulus_Wine_Co_Logo.png?1598544722","profile_url":"/b/paulus-wine-co"},{"name":"Poggio Anima","description":"Calling its creations “weeknight wines” belies the pedigree, power and panache behind Poggio Anima.  Poggio Anima is a collection of seven wines representing four regions typifying the cultural heartbeat of each area.  Poggio Anima, translated as 'Hill of Soul,' personifies the individual vineyards cultivated for each bottle.  Many wines have vitality and a soul though few exemplify this trait, especially priced for weekday consumption.\r\n\r\nPoggio Anima is a joint venture between one of Tuscany's rising stars, Riccardo Campinoti of Le Ragnaie in Montalcino and his U.S.A. importer Ronnie Sanders of Vine Street Imports.  The idea is straightforward: to source great vineyards from existing relationships and produce a real wine that conveys a place and a grape.  These wines are not bulk wines, nor leftover juice from a winery, but long term contracts that have signed with reputable growers.\r\n\r\nWhy the ancient pagan labels?\r\n\r\nThere is an everyday dichotomy between good and bad in the world. Looking for balance in all things (including wine) is a vital quest for many. The Eastern ideology of Yin Yang is the core of this ‘balance’ in the Poggio Anima concept. Fusing this Eastern belief with Western philosophy is apparent when you look at the contradiction of red and white (wines), good vs evil (demons vs angels) and modern ideas with old world winemaking practices (catchy, fun packaging with classic old world wine).\r\n\r\nThe white wines are named after religious archangels while the reds are named after fallen angels. Each wine was specifically named for the persona of the grape, region or style of the wine. Each wine hails from one variety, a single-vineyard and representing its indigenous place of origin.\r\n\r\nThis is real wine, from a real place, made by real people.\r\n\r\nThis is Poggio Anima. \r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/542/Poggio_Anima_Logo.png?1536625691","profile_url":"/b/poggio-anima"},{"name":"Prōterō","description":"Stephen Pannell has been a trailblazer in the Australian wine industry since his earlier days at Hardy’s and Tintara. He launched S.C. Pannell in 2004 and the Pannell Enoteca umbrella has since grown to include Koomilya in 2012, and the newest addition of Protero in 2019. Having made Protero wines for Gumeracha vineyard owners Rose and Frank Baldasso for many years, Steve was poised to buy the site as soon as it came for sale in 2019; the name Protero was retained out of respect for the great stewards of the land that Rose and Frank were.\r\n\r\nSteve and his wife Fiona were initially attracted by the five clones of Nebbiolo planted in 1999, which they have been working with since 2005 under their S.C. Pannell label. Nebbiolo has always been an obsession of Steve’s, and the goal of Protero is to show what is possible in Australia with this grape. The rest of the Protero vineyard was planted to Chardonnay, Pinot Noir, Merlot and Viognier, which were of little consequence to Steve. He ripped those out, opting instead for Gewurztraminer, Pinot Gris, Pinot Blanc, Riesling, Barbera, Dolcetto and a lot more Nebbiolo. These are the varieties that Steve and Fiona love to drink and, they feel, have a better affinity to region and site.\r\n\r\nWe have worked with Steve since 2018, and we’ve consistently been in awe of his winemaking acumen. There is a constant theme of experimentation with Steve’s wines. His S.C. Pannell line explores how the Mediterranean climate of McLaren Vale and a complex mosaic of ancient geology can foster a palate of varieties (Grenache, Tempranillo, Touriga Nacional, Aglianico, Nero d’Avola and Fiano, among others) with the potential to become future signatures. Protero maintains that spirit of seeing what’s possible, but instead focuses on Northern Italian styles in the cool climate of Adelaide Hills. Besides Nebbiolo, the grapes are sourced from various sites around the Adelaide Hills, as the newly planted vineyards need time to mature to quality fruit-bearing age. The winemaking remains of the same ethos as S.C. Pannell: fruit grown in the right climate and with the right attention requires little cellar intervention. Steve is on a mission with Protero to showcase distinctly Australian renditions of some of his favorite wines, but, as he says, “Ultimately, it will be Protero that decides which varieties it most faithfully expresses.”","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5589/Square_photo_2.png?1753728770","profile_url":"/b/protero"},{"name":"Sami-Odi","description":"The Barossa is the home of Shiraz in Australia, and is the place that has seen most of the country’s famous Shiraz come to life. A lot of truly spectacular wines have emerged from this region. However, more recently there has been one man who is doing his own thing, pushing for ever-more pure and balanced wines: Fraser McKinley.\r\n\r\nIn the past, Fraser worked with the Standish Wine Company and Torbreck Vintners, but in 2006 he embarked on a totally new project. He started a small winery that goes by the curious name of Sami-Odi, producing minuscule quantities of Syrah (he doesn’t say Shiraz!) of the highest order. He doesn’t  just doesn’t make generic wines of the Barossa, but he carefully selects plots in some of the valley’s finest vineyards and vinifies them separately to create a cuvée, thus combining their strengths.\r\n\r\nWhat’s fascinating is that the wines he produces are already approachable in their youth, straight from the bottle. Since they are bottled with minimal sulfur added, you might think that the wines would be shaky or fragile. While they might need a bit more attention when cellared, you will not miss some sulfur when the bottle is open. Immediately you are drawn into the glass by a never-ending wave of perfume that jumps straight at you. Trying to single some of them out is not easy; Fraser’s wine are certainly unique expressions of the Barossa.\r\n\r\nMcKinley’s motivation is to make wines without acid additions and with a very steady eye on picking based on pH.  Fraser says, “This is so much more important for me, and it’s based on a stylistic choice. pH for me is the most important part – it gives me a rough idea where I will end up.”  The wines are picked earlier than most in the Barossa, often in February, which sounds extraordinary, but it seems to work from this site. After that, there is a small sulfur addition, but everything else is done by foot (gentle pigeage) and gravity.  Sadly for all of us, Fraser produces so little wine that we import bottles – not cases and certainly not pallets.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5590/Sami-Odi_Logo.png?1753728906","profile_url":"/b/sami-odi"},{"name":"S.C. Pannell","description":"Stephen Pannell’s reputation was cemented with his time at Hardy’s as Chief Winemaker, earning him a Jimmy Watson trophy in his first year with Tintara, as well as Decanter Magazine’s Top 50 “faces to watch” in the international wine industry. Stephen’s new venture has seen him secure exquisite parcels of old-vine Grenache and Shiraz from Mclaren Vale.\r\n\r\nLow yielding fruit sources, from old vines, both dry grown and biodynamically managed contribute to the status of these new releases. Stephen uses open fermenters, natural yeasts, limited new oak and the wines are naturally bottled unfined and unfiltered.\r\n\r\nThe portfolio extends to Sauvignon Blanc from Kuitpo in the Adelaide Hills as well as a miniscule production of Nebbiolo from Gumeracha. In the words of James Halliday: “This is a label which is quite certain to become thoroughly iconic in the years ahead.”\r\n\r\nHe grew up surrounded by wine: his parents established the Moss Wood vineyard in Margaret River in the late 1960s, part of a group of wine-mad doctors pioneering grape-growing in the region at the time. Having spent a decade working as chief red wine maker at Hardys before striking out on his own in 2004. He has worked all over the world, including in Italy with Aldo Vajra in Barolo and in France for Chateau Mouton Rothschild, Domaine Dujac, Domaine Comte Lafon and Pousse d'Or. His broad experience has helped shape his approach to winemaking and his wines are true expressions of the grapes and vineyards of McLaren Vale. \r\n\r\nStephen Pannell has gone from being one of the best and brightest of the new generation of Australian winemakers to being one of the most lauded of all Australian winemakers in a very short space of time. In 2014, he won the fabled Jimmy Watson trophy, the most prestigious wine award in Australia, given annually to the producer of the best one-year-old dry red wine in the Royal Melbourne Wine Show, the top gong at the Alternative Varietals Wine Show and had one of his wines named 'Financial Review' wine of the year. Please note this was his second Jimmy Watson but the first under his epynomous label.\r\n\r\n2014 also saw him move into his own winery in McLaren Vale, as well as further refine his style. Steve's star is shining so brightly because of the way in which his style has evolved in the few years. He now owns 36 hectares of vineyard, and this control over his fruit has enabled him to take quality to an even higher level. The move into the new winery brought yet again more awards being named 'Winemaker of the Year' by the lauded wine magazine, Gourmet Traveller Wine.\r\n\r\nThe pursuit of making wines which express the terrior best and what match best with their food led Pannell to explore alternative, as well, non-mainstream varieties, better suited to McLaren Vale’s warm, dry climate. The new Mediterranean grapes such as Touriga Naçional, Tempranillo and Tinta Cão have infiltrated his portfolio, while Aglianico has infiltrated the vineyard (with Carignan, Nero d’Avola and Xinomavro amongst 30 other varieites). As for regional classics Shiraz and Grenache, in a bid to make the Australian typical big, heavy and sweet ones more drinkable.\r\n\r\nOne of the prime factors behind his success is the freshness in all his wines, something he achieves by picking earlier. \"I can only pick early due to better viticulture\", he says. He is looking for the varietal 'stamp' rather than 'varietal' character in his wines, hence his move to blends such as the Grenache/Shiraz/Touriga, where the sum is greater than the component parts. And because of this fresher 'stamp', he is looking to reduce the oak influence in his wines so has, like many of the best producers, moved to larger, more neutral oak.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/595/SC_Pannell_Logo.png?1537220671","profile_url":"/b/s-c-pannell"},{"name":"Sister's Run","description":"Sister’s Run is serious fun and serious wine. The talented, young winemaker Elena Brooks (of Dandelion Vineyards and Heirloom Vineyards fame) wears steel cap work boots every day of course, but carries a pair of high heels in back of the ute, only for emergencies, like last minute invitations to accept trophies at gala wine show dinners and the like.\r\n\r\nReturning from a ‘knees-up’ at midnight, mid-vintage, she managed to kick off one high heel and slip back into a boot’ just as the cellar crew cried out, ‘Run Sister Run’; and exactly then the winemaker and label took flight! Single sites from throughout South Australia are the heartbeat of this brand. Real vineyards tended to by a real winemaker, with each lot kept separate is a rarity these days, especially for wines that retail sub-$20!\r\n\r\nElena's de facto husband, and business partner, Zar certainly doesn't take himself serious and it has rubbed off on the 'much more serious (read Eastern European) Elena. They do take their wines serious though and the proof is in the proverbial pudding. Elena has always said that all you need to know about wine is the five ‘V’s and remember the best wine is the wine you like.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1147/Sisters_Run_Logo.png?1561586326","profile_url":"/b/sister-s-run"},{"name":"Storm Point","description":"The mid-15th century marked the beginning of the age of exploration. Seafaring expeditions in search of riches of the East and West ignited a battle of ‘first claims.’ The Spanish and Portuguese were the most active during this time. It was the edict of Price Henry the Navigator and later King John II of Portugal that led to the discovery of the sea route to the bounty of spices and silk of India by way of the rounding of the Cape of Good Hope of present day South Africa. Bartolomeu Dias was the first to round the Cape in 1488 though he didn’t make it far. 11 years later Vasco de Gama successfully reached India, though not without grave losses.\r\n\r\nFour ships set sail from Portugal with Vasco de Gama leading this voyage. As the armada reached the Cape, violent storms appeared and de Gama claimed that “an immense shape materialized in the night air, grotesque and enormous stature with heavy jowls, and an unkempt beard.” Two ships and more than half of his men were lost at this point and De Gama cried out to this mythological being, stated his intentions and asked permission to pass. The giant vanished, the storms receded and a clear path of passage appeared.\r\n\r\nIt is believed today that this being, known as the Adamastor, continues to protect the Cape from the unwanted. The Adamastor represents the perilous dangers that explorers have faced trying to abide in an area not wishing to be tamed. The Portuguese aptly named this southerly point - Cabo das Tormentas - or “Cape of Storms.”\r\n\r\nFast forward more than 400 years later and this wild frontier continues to amaze and implore understanding. Winemakers from around the world have flocked to South Africa for its old vines, untapped potential and immense opportunity. One such person is Australian winemaker Mick Craven of Craven Wines. Mick explored vineyards of the Western Cape searching for sites speaking to the soul of this incredible region.\r\n\r\nStorm Point represents the ideal that good things come to those who wait. It was 400 years in the making and the right formula of timing, people and nature helped to create wines meant for all. Wines that define the core of South African wines: Purity, texture and concentrated elegance.  \r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/539/Storm_Point_Logo_%28Orange%29.png?1561585269","profile_url":"/b/storm-point-wines"},{"name":"Testalonga","description":"Craig and Carla Hawkins are two of the most important, pioneering icons of South African wine. Their label, Testalonga, was born in the Swartland in 2008, at a time when the Swartland Revolution put the region on the map and proved it is much more than a land of cheap plonk. Winemakers like Adi Badenhorst, Eben Sadie, and Chris and Andrea Mullineux set the scene for true terroir-based winemaking, and then the young(er) guns like Craig, Carla, Johan Meyer of Mother Rock, and Jurgen Gouws of Intellego came along, pushing boundaries even further. They began playing with skin contact on their whites, earlier picking dates, lower sulfur levels, etc. in a way that their predecessors hadn’t.\r\n\r\nTestalonga was born of that ilk, and today, it is known internationally as an honest producer making single-vineyard, varietal wines. When they started, Craig and Carla were trailblazers in orange wine. At that time, no one was making skin-contact Chenin Blanc with four weeks on skins; it was something of an abomination. But after a trip to Italy, tasting a skin macerated Vermentino from Antonio Perrino, Craig’s curiosity became a compulsion. “It spoke of something that I hadn’t felt before,” says Craig. When he couldn’t find anyone making these kinds of wines back home in South Africa, he took the challenge upon himself, and named his label after Perrino’s nickname, Testalonga, which is also a fabled Italian bandit.\r\n\r\nPrior to releasing his first wine, a novel, skin-contact Chenin Blanc, Craig was the head winemaker at Lammershoek, where he experimented with earlier picking, slight skin maceration, and extended lees contact, though to a lesser degree than his own project. He had also been fortunate to learn under some of the greats: Eben Sadie, Stephane Ogier, Remy Pedreno (Roc d’Anglande), Dorli Muhr in Austria, Dirk Niepoort in Portugal, and Tom Lubbe (Domaine Matassa).\r\n\r\nThe evolution of Testalonga over the past fifteen years has been a story of maturity. As Craig and Carla have become wiser stewards of their land, their wines, too, have become more confident, more serious conduits of their origins. While the ethos is still the same (“a good wine doesn’t need all the props to be held up”), the approach has shifted to tell a truer story of place. “For us,” says Craig, “it’s about the truth and finding the best way to get there.”  Everything they do in the vineyard and cellar is in service of honestly conveying site. In practice, this means taking a firm stance on organic farming, which Craig believes is paramount to the authenticity of his wines, and it means being a little less dogmatic in the cellar. From 2018 onwards, they’ve experimented with filtering their wines, and they won’t shy away from adding sulfur. After all, if the wine can’t last six months in bottle to tell the story, what good is the story itself?\r\n\r\nIn line with telling a truer story of place, Craig and Carla purchased their home estate in 2015, a hamlet at the northern edge of the Swartland where it touches Olifantsriver and Cederberg. Whereas they used to push boundaries with their winemaking, these days it’s more about the viticulture. In 2018, they planted a host of varieties fit for their warm, dry, Mediterranean climate, like Marsanne, Roussanne, Grenache, Carignan, and Macabeo (Viura). While they wait for these vines to mature, they continue to source from their original growers whose farms span from the granitic soils of the Paardeberg to the limestone soils of the West Coast.\r\n\r\nTheir line-up includes the approachable Baby Bandito and more serious, structured El Bandito series. The Baby Bandito wines are each named with phrases one might say to a kid: ‘Keep on Punching’ (Chenin Blanc); ‘Stay Brave’ (skin-fermented Chenin); ‘Chin Up’ (Cinsault), and ‘Follow Your Dreams’ (Carignan). The El Bandito label is reserved for the top vineyards of bought-in fruit. The list has grown over the years to include varieties like Muscat, Tinta Amarela, and even Hárslevelű. Vineyard and cellar practices remove the human imprint to focus on purity of variety and site: organic farming, only irrigating young vines, manual harvest, spontaneous fermentation, and very reasonable sulfur additions. Everything they do is based on a taste – and intuition. “I pick on taste. I press on taste. I blend on taste,” says Craig. “It’s about a feeling in the wine that I’m looking for.”\r\n\r\nIn the fifteen or so years that Craig and Carla have been making Testalonga wines, they’ve played an integral role in developing an innovative wine culture in South Africa. Rather than sticking to blind dogma, they have stepped outside of their egos to allow for adaptation, for an expanded identity, for a truer story.  “There are some producers – not very many –,” writes wine critic Tim James, “whose sudden absence would leave an irreparable hole in the fabric of the South African wine industry, so unique and valuable are they. Craig and Carla Hawkins have over the last decade or so built Testalonga into such a producer, one that brings real integrity into the mix too.”","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5533/Testalonga_Logo.png?1730920885","profile_url":"/b/testalonga-za"},{"name":"Thistle \u0026 Weed","description":"Winemaker + Viticulturist generally is an equation resulting in wine.  Rarely is it 'compelling' wine and certainly not seen that often in a second vintage.   Viticulturist consultant Etienne Terblanche (AKA Dr. Pinotage) and the utterly talented Stephanie Wiid (day job is running ferments and blending at Fairview).  They have sought out various nooks and crannies given their supreme knowledge of the Cape with a common vision of style and growth.\r\n\r\nFarmers often curse Thistles and Weeds; they’re spiny, prickly and a nuisance at the very least.  But, it is their tenacity and uncompromising survival skills in which we can draw parallels with the grapevine – considered by many as the ultimate weed.  The grapevine has a phenomenal ability to adapt to its surroundings and persist in hostile environments.  By the same token it not only survives, but produces fruit that mirrors the trials and tribulations it has endured on a specific site and it is this terroir Etienne \u0026 Stephanie want to showcase.\r\n\r\nThey seek out organic and responsibly farmed vineyards with established and expressive vines.  Chenin Blanc has been the focus, producing two different expressions from two very different terroirs.  They're not afraid to push the boundaries though demonstrating that South Africa is about far more than 'Steen.'  'Nastergal' is a red blend of Alicante Bouschet \u0026 Tempranillo that is neither shy nor explosive. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/690/Thisle___Weed_Logo.png?1542222290","profile_url":"/b/thistle-weed"},{"name":"Thorne \u0026 Daughters","description":"Thorne and Daughters Wines was started in 2012 by John and Tasha Seccombe to produce authentic wines in the beautiful Western Cape where they have made their home.  It has been a long journey that has taken them around the world and back to where they first met.  The couple shares a mutual love for the Cape, and they want to taste its air and sunshine in their wines.\r\n\r\nTo produce their wines, John and Tasha have drawn on the great history of wine growing in the Cape, putting together old vineyard parcels with new grape varieties and making wines with old school simplicity and modern ‘edge.’  Their approach to winemaking is simple and gentle, with the aim of making wines that tell a story, not wines that shout and bang a drum.\r\n\r\nThe project was always focused primarily on white blends, which he does extremely well.  Winemaking is sensitive and pretty natural, and where necessary he’ll do a bit of skin contact.  ‘For me, Clairette and Semillon have the right soft tannins that work well with skin fermentation,’ he says.  But the key is good vineyard sources. The main wine is Rocking Horse, which is now around 1,000 cases a year, and the other lines are 100-350 cases. ‘As we find vineyards that we can work with we open up new ideas,’ says John.  Many of those new ideas are coming to fruition already with a 'second label' Pinot Noir called 'Copper Pot' a red blend called 'Wanderer's Heart' and a few other concepts down the pipeline.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/692/T_D_Logo.png?1542224383","profile_url":"/b/thorne-daughters"},{"name":"Valentina Passalacqua","description":"The iconic, German-focused wine importer Terry Theise once said that the first duty of wine is to be refreshing, the second duty is to be delicious, and the third duty is to be fascinating. If we take Terry’s word, Valentina Passalaqua’s line, Nù Litr, showcases wines as dutiful as they come.\r\n\r\nValentina has made a name for herself as Italy’s natural wine maverick, notably with liter bottles and periodic table branding. Nù Litr is Valentina’s latest iteration on these wines, brought about after a US trademark issue sparked a minor rebrand. While these wines are slightly more grown up versions of Calcarius (softer palate, fruit purity and vibrancy coming more to the forefront), Valentina’s vision has always been the same: to make quaffable, organic wines that speak of her Puglia homeland. “As a mother of two daughters,” Valentina says, “I craft wine to impart to them the kaleidoscope of colors that my land bestows upon me.” In 2010, she left a career in law to start her winery and soon found her niche. Her low ABV wines, elemental labels, gathering-friendly bottle sizes, and approachable price points quickly garnered worldwide attention.\r\n\r\nThe range is made up of four wines: a bianco, an orange, a rosato, and a rosso. They all come from estate vineyards grown on Kimmeridgian limestone soils and calcareous clay subsoils. Showcasing Puglia’s traditional varieties, like Primitivo and Negroamaro, Valentina puts a fresh spin on an area better known for its tannic, full-bodied wines. On the vineyard side, grapes are picked early for lower alcohol levels and zingy acidity, but over the years, the wines have softened away from the kombucha-kick style and more into the easy-drinking, vibrant, drink-this-all-night kind of style. In the cellar, sulfur is the only addition before bottling, and the wines all see a coarse filtration, but no fining.\r\n\r\nNù Litr is Valentina’s next chapter, one that continues to push boundaries with confidence and clarity. It continues her story of home, of coming back to her roots, of finding her stride through simple, organic viticulture and honest winemaking.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5583/VP_Logo.png?1753727288","profile_url":"/b/valentinapassalacqua"},{"name":"Walnut Block","description":"Walnut Block is the vision of two brothers, Clyde and Nigel Sowman, who have joined together to create a range of wines reflecting their collective experience and passions. Situated in the renowned Wairau Valley, Walnut Block Wines takes its name from the landmark walnut tree within the vineyard itself. The 17 hectare vineyard is located on the Wairau Valley plains, a dry ancient river bed which has created a prime growing area for great wines, particularly intense aromatic Sauvignon Blanc.\r\n\r\nThe belief that the vineyard is the key to a great wine is at the core of Walnut Block. Labor intensive vineyard methods produce consistent, exceptional fruit quality; the use of traditional winemaking techniques and attention to preserving delicate flavors result in expressive and balanced wines. Walnut Block sources its grapes from its privately owned vineyard and adjacent sites that they control farming practices, which has been established for at least 10 years. Only the best parcels of grapes are selected to make Walnut Block Wines. The vineyard lies on soils ranging from shallow stony soils to alluvial sand and clay giving a great scope for developing the complexity that Walnut Block wines show. \r\n\r\nSince 2002 Nigel has studied and practiced organics and has become a recognized authority on organic viticulture. Nigel is proud of the exceptional quality of fruit being produced using only organic practices.The decision to farm organically reflected the belief that grapes can be grown with a higher quality than those grown using conventional methods. As the vines have become more self-sufficient and naturally balanced, Nigel has seen a greater depth of flavour and improved mouthfeel in the wines.  The vines themselves can adapt to seasonal variations, which result in consistently healthy, and well balanced grapes.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1803/Walnut_Block_Logo.png?1585756703","profile_url":"/b/walnut-block"},{"name":"Wildman Wine","description":"It all started with a 'hare-brained' (bad pun) idea of making a bit of pét-nat (pétillant naturel). Why pét-nat? Here's the story.\r\n\r\nTim Wildman is a British-born Master of Wine (MW) is a British born MW who runs his own portfolio wine business involving travel, education and film. Tim became an MW in 2008 with a Dissertation on Australian wine, which is his professional speciality. He was awarded the Robert Mondavi Memorial prize for the highest score in Theory and his Dissertation achieved the highest pass mark in his year. One of his many interests/businesses is called the James Busby Travel Company, one that takes a B2B approach bringing business minded wine folks from around the globe down to 'really' experience Australia. His 'hype sessions' are near legendary bringing back changed buyers that officially becomes disciples not just for Tim, but for Australian wine. \r\n\r\nIt was time spent on one of these trips that brought the idea of making wine, and more importantly pét-nat because he wanted to pick the grapes, make the wine and bottle the wine, all while on a month long trip down under. He also produced pét-nat because a number of producers that Tim holds in the highest regard were concerned about the growth of these new 'somm' driven wines with rented equipment, purchased grapes and made up labels. Tim loves 'free market enterprise' but respected these growers/producers with 100+ year business plans and didn't want to compete against them...hence pét-nat.\r\n\r\nBasically it looked like this:\r\nFly to Australia, make a wine on a budget, with a deadline, get on a plane back to England - GO!\r\n\r\n2014 was the inaugural vintage and he knew exactly what he wanted to start with, juicy grenache from Riverland. The vineyard contract, winemaking, bottle sourcing, etc. was the easy part. It was coming up with a name that was driving him mad! He went through countless names that all got his head to nod, then eventually shake. \r\n\r\n\"Naming a wine is fricking hard to do! Honestly, if it was a kid it wouldn’t have been named until it's 18th birthday. There follows below just some of the many ideas and images that were suggested and rejected along the way. I’m not saying the final name is perfect, but its a whole lot better than some of these!\" - Tim Wildman, MW\r\n\r\nWhat were some of these names? How about Tiger Milk (Belle \u0026 Sebastian's debut album name), Kitten Kong, Fireworks Fizz, Punk Pink, Bob's Back Block Blend, and other incomplete marketing thoughts. He had settled in his mind on a name, 'Amuse Bouche,' but needed imagery. Thankfully he was saved from making a catastrophic mistake by driving through the Fitzroy neighborhood of Melbourne and spotted a mural (read, artistic graffiti) with a rabbit riding in a spaceship.\r\n\r\n\"The first thing that struck me was, wow, how much fun is that rabbit having? Flying in a fucking spaceship laughing her big bunny ears off. So on returning to base camp in the Adelaide Hills I spent a few nights on the couch playing with fonts and names while watching Guardians of the Galaxy on repeat, with the idea of the bunny image as the “front label” (but because its just an image legally its the “back label”) and with just the name on the back label. Sorry front label. Either way, the name was still going to be amuse bouche, even with what had now been named Astro Bunny on the front (sorry, back). I sent the photo of the graffiti to ace winemaker and master of the dark arts of Adobe Illustrator Brendan Carter, of Unico Zelo. In the blink of an eye Brendan had transformed the graffiti photo into a line drawing. \r\n\r\nWhile I discussing how to arrange the back label, still with the name “amuse bouche” we kept referring to the label, then the wine as Astro Bunny. I was sitting at my desk looking at a bottle with the images stuck on an empty bottle with sellotape. And it hit me with the all the clarity of something that once you see it, you can never see it another way. The name of the wine had to be Astro Bunny. The act of drinking the wine, with the foaming, candy pink, boozy, fruity bubbles made you feel like that bad bunny in her spaceship and want to yell “Fuck Yea”. So the bunny was born.\" - Tim Wildman, MW\r\n\r\nThus birthed the 'Astro Bunny.'","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/784/Wildman_WInes_Logo.png?1542721916","profile_url":"/b/wildman-wine"},{"name":"Yetti And The Kokonut","description":"The world has given us many dynamic duos, Batman \u0026 Robin, Sonny \u0026 Cher, the adding of Milo to milk...enter Yetti \u0026 The Kokonut. David Geyer (Yetti) and Koen Janssens (Koko) met in 2015 and set forth to experiment with grapes in exciting new ways, think of it as drinking outside of the box. With their feet in the vineyards and their tongues in their cheek, a new breed of wines were created that unlike your sketchy friend, needed minimal intervention. These creations have finally escaped the laboratory and and are now available right here. \r\n\r\nA friendship turned into a balanced wine making partnership, Yetti who manages the winemaking and vineyards and Koko who handles the sales side of the biz plus helps in the cellar. Together they make the wine.  Strongly believing that it all starts in the vineyard, Yetti and the Kokonut always farm, co farm or have a strong input into the vineyards they take fruit from. The name Yetti and the Kokonut comes form our nicknames given during vintage. These wines are colorful, flavorful and a little tongue in cheek. Best served with good friends and plenty of good vibes.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/1942/Yetti_and_the_Kokonut_Logo.png?1586787650","profile_url":"/b/yetti-the-kokonut"}]}],"default_images":null,"products":null},{"type":"footer","social_media":{"website":"http://www.vsimports.com","facebook_url":"https://www.facebook.com/VineStImports","twitter_url":"https://www.twitter.com/@vsiwine","linkedin_url":null,"instagram_url":"https://www.instagram.com/@vsiwine"}}],"portfolio_path":"/search?all_vendors=true\u0026searched_from=marketplace-storefronts\u0026supplier_company_profile=54","possible_buyer_relationship":false,"account_already_confirmed":false,"owner_is_vendor":false,"completed_account_application":false,"account_applications_disabled_and_does_not_use_ians":false,"account_application_cta_json":{"uses_ians":false,"aa_cta_image":"//d2510cgyzu7yiu.cloudfront.net/assets/handshake-icon-e68f660499699ba5f3ca2d74a340d7893143a3b9e77251b33cbbf98c1ef840da.png","aa_modal_application_image":"//d2510cgyzu7yiu.cloudfront.net/assets/application-97279b6cb9ea1f19e20304ddcb59e180f4ad6004248a47ac9caf34c945c1803b.png","aa_modal_success_image":"//d2510cgyzu7yiu.cloudfront.net/assets/check-e1b7bd2cd2f57032eeb99927f927087e46de9e91a74e54b7074c945e541c3cf7.png","aa_cta_link":"","find_account_number_link":null},"in_zone":null,"social_media":{"website":"http://www.vsimports.com","facebook_url":"https://www.facebook.com/VineStImports","twitter_url":"https://www.twitter.com/@vsiwine","linkedin_url":null,"instagram_url":"https://www.instagram.com/@vsiwine"},"marketing_hub_id":3290,"owner_edit_path":"https://www.sevenfifty.com/profile/edit","producers_index_path":"https://www.sevenfifty.com/producers_supplier_companies","supplier_hub":null,"default_image_urls":{"single_component_component_collection":"//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/banner_1-3332bb0533953745f06a84c2d49e80287b400e74dc7ff666bed56c8d80a97fd5.jpg","product_list":["//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/product_list_product_0-52c29517beac094bd171990854d5a49991d7ecee4f3d3dcad8118fccb78e6d88.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/product_list_product_1-9b7d5620230e6debea017c1899533fabde759a0af357c9b9dd657f4e139d27a7.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/product_list_product_2-0e70992c8bb368a910a96e692a45551a398d3f0ac4d8f95f95013c52a47f30a0.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/product_list_product_3-5ddf40688f0a05f64cbb13a4843a50a54e0499ca181b8374be9826113d946512.png"],"multi_component_component_collection":["//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/featured_lists_component_0-de43c0e61e8fba0dc97352a9fdfeb4c7dc49bd5d538207bb8cd208cf4f3d446b.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/featured_lists_component_1-d38677792d627c281b68bcbc9e4b603104cc67ef77d345601dd0e9051f3eecbf.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/featured_lists_component_2-e72d7faac569b5c8a1396b0adc5d98332e80e45202a919e2149ec397241cda34.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/featured_lists_component_3-2b1f0d22042e812733b4302daf8deaeb690b8184045bfb58de78d92731aad9fa.png"]},"template_name_map":{"cta":"Call to action","text_and_left_image":"Text and left image","text_and_right_image":"Text and right image","header_and_text":"Header and text","product_list":"Product list","banner":"Banner","featured_lists":"Featured lists"},"display_add_to_cart_widget":null,"flash_hash":{"alert":null,"notice":null,"success":null},"global_marketing_hub_url":null,"current_market_name":null,"existing_markets_marketing_hubs":[{"marketing_hub_id":3290,"name":"Global Site","url":"https://buyer.sevenfifty.com/marketing_hubs/3290","zones":[]}],"available_marketing_hub_zones":null,"share_url_path":"/sc/vsiwine","can_manage_markets":false,"update_path":"/sc/vsiwine/about","home_page_name":"Home","new_page_name":"New Page","edit_help_button_url":"https://support.provi.com/s/","vendor_contacts":[],"buyer_vendor_edit_path":null}