Pat has one of the best palates we have ever come across and the strongest sense of purity and how that translates into wine. After dropping out of his winemaking degree to refocus on a degree in viticulture, majoring in botany, Pat now produces wines from a handful of organic estates around Victoria and his farm in Ellinbank, near Yarra. Pat previously worked as a buyer for UK-based natural wine importer and distributor Les Caves de Pyrene and helps write the list at one of our favourite restaurants in Melbourne, Embla.
As for a winemaking style, Pat is totally driven by purity. The wines make themselves and what you end up drinking is pure fruit. The grapes are put into a fermenter, and left to their own devices. They are never added to, worked on or meddled with. Pat sees any single bit of work or treatment to the wine as detracting from its original state and taking away purity. The result is something that is simply delicious on the surface but even more rewarding when you dig a little deeper. Everything in his approach is entirely sensory, and the wines are always a joy to drink.
Annual production: 4,500 cases
Baw Baw Shire, Victoria, Australia