Small FERMENTS, BIG INTEREST
 
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WINES

Somos: (v) [ 'so mos ]:
1. We are.
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The Biodynamic Vermy

NEW RELEASE!

2020 Somos Biodynamically Farmed Vermentino

McLaren Vale, South Australia

Texture City

SUB REGION: McLaren Vale

VINEYARD: Hiltop/Paxton

WINEMAKING: Fruit was hand-picked and was gently basket pressed straight into old French barriques, and it fermented wild. 10% was destemmed and left on skins, it fully fermented on skins and was pressed after 10 days. We let the wine age on gross lees for 9 months to develop mineral sur-lie aromatics. It was kept in bottle for 3 months before release. 

Alc.%: 13.2

The White
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2019 Somos Cortese

Adelaide Hills, South Australia

Tropical & Fresh

SUB REGION: Basket Range

VINEYARD: Ceravolo

WINEMAKING: 60% was whole bunch pressed to stainless steel, fermented and aged sur lie to retain the fresh and vibrant varietal fruit. 40% was destemmed and taken to 3 open fermenters on skins for 90 days to create texture and complexity. The components were blended together and bottled unfined and unflitered. 

Alc.%: 12.0

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The Rosé
2020 Somos Barbera Rosé

McLaren Vale, South Australia

Textural & Bright

SUB REGION: Willunga

VINEYARD: House Block

WINEMAKING: We basket pressed this one to old french hogsheads, barrel fermented at low temperatures with plenty of stirring. It was then aged in barrel on lees, with occassionaly stirring to temper the naturally high barbera acidity and round out the palate.

Alc.%: 13.1

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The Little White
2020 Somos Blanquito

Multiregional

VINEYARD: ????

WINEMAKING: An intriguing blend of Vermentino (88%), Cortese (6%), Chardonnay (4%), Pinot Gris (2%). From vineyards across the Riverland and the Adelaide Hills. Fresh, textural, green apples and minerality, perfect for summer and seafood. Think Muscadet or Soave, easy drinking, approachable and fun.

Alc.%: 12.8

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ALL GONE!

The Little Orange
2020 Somos Naranjito

McLaren Vale, South Australia

VINEYARD: Sentier

WINEMAKING: An orange wine from 100% Biodynamically farmed Verdelho, from a small vineyard in McLaren Flat. Destemmed and fermented on skins, 50% was pressed to old oak after 1 month and lees stirred fortnightly to build texture, 50% was sealed on skins for 180 days. The resulting orange wine is vibrant orange in colour, unfined and unfiltered so the wine has an appealing cloudiness. Heaps of ginger spice, tangerine, orange peel, baked pears, and hints of toffee apple on the nose, with a compelling full palate, textural and soft with bright orange pith, mandarin crunch, and soft brioche and caramel notes.  

Alc.%: 12.9

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The Little Red
2020 Somos Tintito

Multiregional

VINEYARD: ????

WINEMAKING: An intriguing blend of 26% Grenache, 24% Pinot Meunier, 17% Nero d’Avola, 14% Trincadeira, 10% Mataro, 9% Parraleta from multiple regions. It is a collection of small parcels with different winemaking techniques. Vin de soif, made for easy drinking with interest.

 

Alc.%: 13.5

NEW!

The Iberian Lynx
2020 Somos Mencía

Adelaide Hills, South Australia

Ethereal

SUB REGION: Macclesfield

VINEYARD: Jon O'Connell

WINEMAKING: Single vineyard & handpicked. We did a heap of small wild ferments, some with tons of whole-bunches, some without. Some got pressed early, and others we left on skins for a bit longer. Each got pressed separately and into 2-4th fill Burgundian French Oak for close to a year. Trying to follow the canons in Ribeira Sacra where this variety has restraint and poise to the point of the sublime, this is a really delicate, floral, bunchy expression. 

Alc.%: 13.0

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ALL GONE!

The Agli
2018 Somos Aglianico

McLaren Vale, South Australia

Spice & Lift

SUB REGION: McLaren Flat

VINEYARD: Leask Sand Rd

WINEMAKING: A very late variety, this variety is picked in April, long after the rest of the wines are made. 50% whole bunch, a carbonic maceration to get a little cherry fruit lift, and pressed early at 5 baume to keep it light and bright, avoiding the varietal aggressive aglianico tannin.

Alc.%: 13.4

The Biodynamic Agli
2020 Somos Biodynamically Farmed Aglianico

McLaren Vale, South Australia

Complex & Floral

SUB REGION: McLaren Vale

VINEYARD: Hiltop/Paxton

WINEMAKING: Picked in April it came in quite cold. About 25% was laid into tank as wholebunches.Sealed the tank and chilled for a cold soak and to start carbonic maceration. We let it warm naturally and wild ferment and was plunged daily by hand. We basket pressed before it finished fermentation to avoid extraction of Aglianico’s typical grip.Matured in 3rd and 4th fill oak, and it sat for 10 months before racking and bottling unfined and unfiltered.

Alc.%: 12.8

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The Cab Franc
2019 Somos Cabernet Franc

McLaren Vale, South Australia

Leafy & Juicy

SUB REGION: Willunga

VINEYARD: Slate Creek

WINEMAKING: A little vineyard in Willunga, picked in two waves, one early and herbaceous, one later for generosity, blended to make one complete wine. Wild fermented, pressed early to old oak and then bottled after 9 months.

 

Alc.%: 13.6

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The Mexican
2018 Somos Nebbicholo

Valle de Ojos Negros, Baja California, Mexico

The Mexican Vino
 

VINEYARD: Mauricio's Family Vineyard

WINEMAKING: The Nebbicholo is a co-ferment of Nebbiolo, Shiraz, and Malbec. All varieties were hand-harvested on the same day in late September. All of the Nebbiolo and Malbec were placed into the tank as whole-bunch, and all the Shiraz was destemmed on top. It wild-fermented on low temperatures for 25 days. It spent 6 months on lees, and was bottled unfined and unfiltered.

 

Alc.%: 12.9

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The Little Pet Nat
Somos Espumito!

McLaren Vale / Adelaide Hills

VINEYARD:

Barbera – McLaren Vale - Willunga
Cortese – Adelaide Hills – Basket Range
Chardonnay – Adelaide Hills - Macclesfield

 

WINEMAKING: Espumito is our take on a Pet Nat.

Cortese and Chardonnay from 2019 blended and in a couple of barriques sitting on their own lees for a year, which is the component that brings that brioche, yeasty, nutty, textural autolytic character into the wine. Then we took some of our 2020 barrel-fermented Barbera and blended it with the Cortese and Chardonnay. We froze juice from our Barbera rosé and added once the blend was made and there was still ferment activity happening. Then it went to bottle and voilá! Espumito was born. No added SO2 and vegan friendly.

 

WE ARE

Minimal intervention. Single vineyard. Small ferments. Big interest.

Somos means "we are" in Spanish. These are the wines we love to drink, and in essence they are what we are about. Youthful, juicy, vibrant and textural. Wines made by Ben Caldwell and Mauricio Ruiz Cantú.  

 

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ALL GONE!