Join us this Saturday for an exclusive tasting of Patrick Sullivan's 2024 Single Vineyard Chardonnay release, showcasing the purity and elegance of these remarkable sites.
Saturday 22nd March
2.00pm-5.00pm
Open on the day:
2.00pm-5.00pm
Open on the day:
'24 Patrick Sullivan Limestone Coast Chardonnay $30
'24 Patrick Sullivan Black Sands Chardonnay, Henty $64
'24 Patrick Sullivan Black Sands Chardonnay, Henty $64
'24 Patrick Sullivan Woori Yallock Chardonnay, Yarra Valley $86
'24 Patrick Sullivan Bull Swamp Chardonnay, Gippsland $108
'24 Patrick Sullivan Ada River Chardonnay, Gippsland $126
Enjoy 10% discount when you purchase any three bottles on the day.
Hosted by Melissa Moore of Patrick Sullivan Wines, and free of charge.
Patrick Sullivan
Winemaker Patrick Sullivan is a true Australian treasure, with a strong sense of purity that translates into an infectious passion for agriculture and viticulture. Named in the 2022 Top 52 Wineries by Huon Hooke, Patrick was deemed a “winemaker to watch”.
Born and raised in rural Victoria, Patrick has established himself as one of Australia’s most sought-after and respected producers.
Patrick’s path to winemaking began at the age of 12 when he spent time planting vines during the school break. This initial spark developed into a fascination and focus on the science and intrigue of growing produce.
At the end of high school, Patrick toyed with the idea of pursuing a career as a paediatrician, before spending two years working and travelling in Europe, finally returning to Australia to study botany and complete a post-graduate in actuarial science.
Patrick went on to gain invaluable experience working alongside respected winemakers, William Downie, Anna Martens and Eric Narioo of Vina Di Anna, and was appointed international wine buyer for Les Caves de Pyrene.
In 2010, Patrick launched his own brand Patrick Sullivan Wines, using grapes grown on leased farmland, before purchasing his own farm and winery in 2015 with his wife, located in the Strzelecki Ranges, Gippsland. The brand embodies Patrick’s passion for and commitment to his natural surroundings, with each of his small-batch, boutique wines inspired by an emotion, a moment in time and a sense of place.
Patrick’s approach to the land and its produce is entirely sensory - the bottles at the end of the winemaking process are filled with a pure expression of the fruit that goes into it, with no intervention other than time. He is entirely immersed in the process and a true purveyor of producing acclaimed, intriguing and honest wines.
Over the years, Patrick has been inspired by others who are not necessarily in the same industry, but set a benchmark within their own discipline and are in constant pursuit for sustainability and best practice. He passionately believes that when you speak with, and surround yourself by such individuals you can learn from what they do, and mirror it across to your own specialty, promoting originality and growth.
Patrick Sullivan 2024 Single Vineyard Chardonnay Release
“Patrick Sullivan is one of the country’s most thoughtful winemakers; beneath his mop of unruly hair ticks a brain obsessed with how volcanic-derived soils can shape a wine.” Nick Ryan, The Australian
“Patrick makes beautiful, compelling chardonnay. He has several tiers already, including Bull Swamp and Ada River, from fruit he farms at a property near Warragul.” Jane Faulkner, Halliday Wine Companion
"A meld of fruit intensity and textural detail is the postcard that conveys regionality, according to winemaker Patrick Sullivan.
... Sullivan also believes that an oxidative approach to firstly crushing and then pressing the grapes goes a long way to elevating texture, over gentler whole-bunch pressing, long the Australian norm." Ned Goodwin MW, Decanter
... Sullivan also believes that an oxidative approach to firstly crushing and then pressing the grapes goes a long way to elevating texture, over gentler whole-bunch pressing, long the Australian norm." Ned Goodwin MW, Decanter
The 2024 growing season in the Baw Baw Shire was exceptional, with plentiful rainfall followed by ideal sunshine, creating the perfect conditions for ripening. Characteristic low yields and mature vines resulted in wines with exceptional concentration, body, and complexity, showcasing vibrant acidity and minerality. Yields were significantly down compared to previous vintages, however the 2024 wines are a standout expression of the Patrick Sullivan style, marked by intensity, elegance and refinement.
This year’s release includes:
2024 Patrick Sullivan Ada River Chardonnay, Gippsland
The Ada River vineyard was planted in 1982 by the Kelleher family at Neerim South in the foothills of Mount Baw Baw in Gippsland. The site is comprised of uniform volcanic soils which run deep into basalt rock. Clonal selection is kept to P58 and I10V1 Chardonnay with the total plantings to chardonnay being just on a hectare. The vineyard is situated at 300m in elevation and has the fortune of 360-degree windbreaks which limit the occasional harsh winds pushing from the snowfields. The vineyard is 100% dry grown, evident through the intense fruit concentration.
Complex aromas of white peach, citrus and toasted hazelnuts lead on the nose, with hints of spice and wet stones. The palate is powerful yet refined, with balanced acidity, a smooth texture, and a long and precise finish highlighted by chalky minerality.
WINEMAKING: The fruit was hand harvested into 15kg baskets and transferred to the winery, then whole cluster crushed into the press and drained off into tank for settling. Primary fermentation took place in barrique (30% new) over three weeks followed by complete malolactic fermentation. Lees stirring occurred twice towards the end of primary fermentation then once more at the completion of malolactic fermentation. The wine was then aged in barrique for eleven months.
NOSE: White peach, citrus, toasted hazelnuts, hints of spice, wet stones.
The Ada River vineyard was planted in 1982 by the Kelleher family at Neerim South in the foothills of Mount Baw Baw in Gippsland. The site is comprised of uniform volcanic soils which run deep into basalt rock. Clonal selection is kept to P58 and I10V1 Chardonnay with the total plantings to chardonnay being just on a hectare. The vineyard is situated at 300m in elevation and has the fortune of 360-degree windbreaks which limit the occasional harsh winds pushing from the snowfields. The vineyard is 100% dry grown, evident through the intense fruit concentration.
Complex aromas of white peach, citrus and toasted hazelnuts lead on the nose, with hints of spice and wet stones. The palate is powerful yet refined, with balanced acidity, a smooth texture, and a long and precise finish highlighted by chalky minerality.
WINEMAKING: The fruit was hand harvested into 15kg baskets and transferred to the winery, then whole cluster crushed into the press and drained off into tank for settling. Primary fermentation took place in barrique (30% new) over three weeks followed by complete malolactic fermentation. Lees stirring occurred twice towards the end of primary fermentation then once more at the completion of malolactic fermentation. The wine was then aged in barrique for eleven months.
NOSE: White peach, citrus, toasted hazelnuts, hints of spice, wet stones.
PALATE: Powerful yet graceful, acidity balanced by a smooth texture. The long and precise finish reveals a chalky minerality that adds depth and structure.
2024 Patrick Sullivan Bull Swamp Chardonnay, Gippsland
The Bull Swamp vineyard was planted in 1982 by the Farrington family in the early 1980s on the very edge of the Warragul township. The Bull Swamp Chardonnay comes from the oldest plantings of P58 clone on a north-facing aspect of the site. Deep rich volcanic soils nourish what are dry grown grapevines. Elevation is 100m and this section of the vineyard receives the least amount of airflow relative to our other sites. The northerly aspect provides full sunlight and exposure resulting in powerful, rich fruit.
Layers of white blossom with apple, tropical feijoa and hazelnuts and cream grace the nose, while pristine citrus and orchard fruits balance a weighty yet vibrant texture on the palate. A long, saline mineral finish adds refined complexity and a distinctive sense of place.
WINEMAKING: The fruit was hand harvested into 15kg baskets and transferred to the winery, then whole-cluster crushed into the press and drained off into tank for settling. Primary fermentation took place in barrique (30% new) over three weeks followed by complete malolactic fermentation. Lees stirring occurred twice towards the end of primary fermentation then once more at the completion of malolactic fermentation. The wine was then aged in barrique for eleven months.
NOSE: White blossom, apple, tropical feijoa, hazelnuts and cream.
PALATE: Pristine citrus and orchard fruits balance a weighty but vibrant texture. A long saline mineral finish adds refined complexity and a distinctive sense of place.
The Bull Swamp vineyard was planted in 1982 by the Farrington family in the early 1980s on the very edge of the Warragul township. The Bull Swamp Chardonnay comes from the oldest plantings of P58 clone on a north-facing aspect of the site. Deep rich volcanic soils nourish what are dry grown grapevines. Elevation is 100m and this section of the vineyard receives the least amount of airflow relative to our other sites. The northerly aspect provides full sunlight and exposure resulting in powerful, rich fruit.
Layers of white blossom with apple, tropical feijoa and hazelnuts and cream grace the nose, while pristine citrus and orchard fruits balance a weighty yet vibrant texture on the palate. A long, saline mineral finish adds refined complexity and a distinctive sense of place.
WINEMAKING: The fruit was hand harvested into 15kg baskets and transferred to the winery, then whole-cluster crushed into the press and drained off into tank for settling. Primary fermentation took place in barrique (30% new) over three weeks followed by complete malolactic fermentation. Lees stirring occurred twice towards the end of primary fermentation then once more at the completion of malolactic fermentation. The wine was then aged in barrique for eleven months.
NOSE: White blossom, apple, tropical feijoa, hazelnuts and cream.
PALATE: Pristine citrus and orchard fruits balance a weighty but vibrant texture. A long saline mineral finish adds refined complexity and a distinctive sense of place.
2024 Patrick Sullivan Woori Yallock Chardonnay, Yarra Valley
Located at Woori Yallock in the upper reaches of the Yarra Valley, the Lusatia Park vineyard sits on an excellent north-facing slope at an almost perfect altitude for grape-growing in this part of Victoria. The vineyard was planted in 1985 and is situated on the much-desired red basalt soils that contribute to the extraordinary length the wines provide.
The nose is complex, with aromas of candied lime, makrut lime leaf and ripe apricot, and layers of brioche and subtle spice adding depth while a mineral edge reflects its terroir. The palate is rich yet vibrant, with creamy orchard fruits lifted by crisp acidity. A hint of oak brings finesse, leading to a long, chalky finish that lingers with power and precision.
WINEMAKING: The fruit was hand harvested into 15kg baskets and transferred to the winery, then whole-cluster crushed into the press and drained off into tank for settling. Primary fermentation took place in barrique (30% new) over three weeks followed by complete malolactic fermentation. Lees stirring
occurred twice towards the end of primary fermentation then once more at the completion of malolactic fermentation. The wine was then
aged in barrique for eleven months.
NOSE: Vibrant candied lime, makrut lime leaf, ripe apricot, fresh brioche and spice notes.
PALATE: Crisp acidity and minerality with a hint of oak and a luxurious texture. A long, chalky finish balances power, finesse and complexity.
Located at Woori Yallock in the upper reaches of the Yarra Valley, the Lusatia Park vineyard sits on an excellent north-facing slope at an almost perfect altitude for grape-growing in this part of Victoria. The vineyard was planted in 1985 and is situated on the much-desired red basalt soils that contribute to the extraordinary length the wines provide.
The nose is complex, with aromas of candied lime, makrut lime leaf and ripe apricot, and layers of brioche and subtle spice adding depth while a mineral edge reflects its terroir. The palate is rich yet vibrant, with creamy orchard fruits lifted by crisp acidity. A hint of oak brings finesse, leading to a long, chalky finish that lingers with power and precision.
WINEMAKING: The fruit was hand harvested into 15kg baskets and transferred to the winery, then whole-cluster crushed into the press and drained off into tank for settling. Primary fermentation took place in barrique (30% new) over three weeks followed by complete malolactic fermentation. Lees stirring
occurred twice towards the end of primary fermentation then once more at the completion of malolactic fermentation. The wine was then
aged in barrique for eleven months.
NOSE: Vibrant candied lime, makrut lime leaf, ripe apricot, fresh brioche and spice notes.
PALATE: Crisp acidity and minerality with a hint of oak and a luxurious texture. A long, chalky finish balances power, finesse and complexity.
2024 Patrick Sullivan Black Sands Chardonnay, Henty
This vineyard is located a short distance to the west of the township of Heywood in western Victoria. Planted in 1990 by Alistair and Alice Taylor, the vineyard has produced some of the most interesting and pronounced chardonnay grown in Australia. The soil is a unique shallow blend of black
volcanic sand and basalt over pure white limestone that runs deep.
This is bold yet refined, with intense lemon pith, almond meal, and ripe stone fruit on the nose. The palate is powerful but airy, with a creamy texture and piercing acidity that drives the wine. A chalky, saline finish lingers, delivering both precision and depth.
This vineyard is located a short distance to the west of the township of Heywood in western Victoria. Planted in 1990 by Alistair and Alice Taylor, the vineyard has produced some of the most interesting and pronounced chardonnay grown in Australia. The soil is a unique shallow blend of black
volcanic sand and basalt over pure white limestone that runs deep.
This is bold yet refined, with intense lemon pith, almond meal, and ripe stone fruit on the nose. The palate is powerful but airy, with a creamy texture and piercing acidity that drives the wine. A chalky, saline finish lingers, delivering both precision and depth.
WINEMAKING: The fruit was hand harvested into 450kg bins, chilled overnight and transferred to the winery, and then whole-cluster crushed into the press and drained off into tank for settling. Primary fermentation took place in barrique (30% new) over three weeks followed by complete malolactic fermentation. Lees stirring occurred twice towards the end of primary fermentation then once more at the completion of malolactic fermentation. The wine was then aged in barrique for eleven months.
NOSE: Lemon rind, almond meal, ripe stone fruit.
PALATE: Powerful yet ethereal with a creamy texture and refreshing acidity that drives the wine. A chalky, saline finish adds depth and length, balancing power with finesse.
NOSE: Lemon rind, almond meal, ripe stone fruit.
PALATE: Powerful yet ethereal with a creamy texture and refreshing acidity that drives the wine. A chalky, saline finish adds depth and length, balancing power with finesse.
