Domaine Lucci / Lucy Margaux

South African Anton Von Klopper was a chef and sommelier with the Ritz Carlton Group before he turned ideological winemaking savant. He graduated 2nd in his class from the University of Adelaide’s famed Oenology SchoolHe then spent the next several years travelling the world, working vintages in Germany, New Zealand and at Domaine Serene in Oregon. In 2002, with wife Sally and daughter Lucy, Anton purchased a 16-acre cherry orchard and began creating their own “Domaine” in the Basket Range of the Adelaide Hills. He tends his own plot of Pinot Noir that has been planted to a mix of clonal material, on own rootstock, totally unirrigated and biodynamically farmed. The same philosophy extends to the various other Adelaide Hills sites he sources from, whereupon all fruit is hand-picked, destemmed, wines are left untouched, including lots of whole bunch, whites on skin and totally unadulterated natural wines are the result.


“We aim to produce wines that express themselves. To achieve this at the highest level I would never consider adding yeast, bacteria, acid, sugar or any of the other artificial or natural additives. A winemaker can choose to be an artist or a chemist. I believe that winemaking is a craft; all our decisions are made with the aid of a wine glass and traditional skills, with the aim of developing the wines true identity,” says Anton. You could call Anton a garagiste, naturaliste, philosopher, dreamer, visionary or Wildman but don’t call him a winemaker; at his domaine the wines make themselves.


Anton along with James Erskine (Jauma), Tom Shobbrook (Shobbrook) are the founding members of "Natural Selection Theory", a group of winemakers that follow natural winemaking principles, natural yeast, no enzines, no chemicals, and minimal sulfur.

 

Gris Blanc

Deep in the rolling hills of Totness is Rob’s Farm, an organic 19-acre vineyard that is the life blood of many of Anton's creations. It is planted to Pinot Blanc, Pinot Gris, Chardonnay, Sauvignon Blanc, and Sangiovese on red clay over petrified schist. Gris Blanc is the saignée and is a marriage of juice fermented in ceramic to give an edgy chalky tightness and 500L wooden barrel for an oily crunchy texture.

 

Region: Adelaide Hills
Varietal: 100% Pinot Gris
Vintage: 2015
Vineyard: Rob's Farm
Vine Age: 9 years old
Yield: 2 tons per acre
Soil Type: Red Clay over Petrified Schist
Oak: 70% fermented in ceramic amphorae - 30% in 500L neutral French cask
Production: 325 cases

Reviews:
Price: Fl $360.00
 
Gris Chardonnay

Whole bunch Gris and Chardonnay with a blend of ceramic and wooden fermentors to make orange wine that is fun fun fun! This is where weird meets delicious. Skin contact? 9 weeks. Filter? Nah. Whole bunches were hand picked and fermented in cask, the rest of the fruit was destemmed but fermented on skins in ceramic amphorae. No pumpovers or punchdowns, just mother nature doing her thing.

 

Region: Adelaide Hills
Varietal: 50% Chardonnay - 50% Pinot Gris
Vintage: 2015
Vineyard: Pook's Vineyard
Vine Age: Average: 11 years old
Yield: Average: 2 tons per acre
Soil Type: Red Clay over Petrified Schist
Skin Contact: 9 weeks
Oak: 8 months: 60% in ceramic amphorae - 40% in neutral French tonneau
Production: 200 cases

Reviews:
Price: Fl $320.00
 
Gris Gris

This is Anton's favorite wine of this release. The source, as it is for many Lucci wines, is Rob's Farm. Pinot Gris picked on the early side and fermented whole berry in amphorae. There is endless texture to this wine but not overbearing in the least bit.

 

Region: Adelaide Hills
Varietal: 100% Pinot Gris
Vintage: 2015
Vineyard: Rob's Farm
Vine Age: 9 years old
Yield: 2 tons per acre
Soil Type: Red Clay over Petrified Schist
Skin Contact: 10 weeks
Oak: None - 8 months in Ceramic Amphorae
Production: 400 cases

Reviews:
Price: Fl $360.00
 
Wildman Pinot

This year the Pinot is from Morialta with red clay over sandstone with some ironstone and quartz. But who cares because this delicate variety is VIOLATED, FU*K*DUP, SERIOUSLY, WHOLE BUNCHES JUMPED ON ONCE AND LEFT OUTSIDE TO ROT!!!. The mags are made without the addition of SO2. Made so wrong, but it taste soooo right.

 

Region: Adelaide Hills
Varietal: 100% Pinot Noir
Vintage: 2015
Vineyard: Morialta
Vine Age: 17 years old
Yield: 1.9 tons per acre
Soil Type: Red clay over sandstone with some ironstone & quartz
Skin Contact: Average 49 days
Oak: 7 months in neutral 25hl French foudre
Production: 825 cases

Reviews:
Price: Fl $400.00
 
Jim's Chardonnay

In the heart of the Piccadilly Valley near the town of Uraidla sits 'Jim's Vineyard.' The 2ha vineyard is planted to two clones of Chardonnay and two clones of Pinot Noir. The soil is crumbly, alluvial sandy loam. Anton has working with this site for six years now and continues to fine tune his efforts and that of the grower. 2015 marks full-biodynamic certification of the site. The grapes are handpicked and whole bunched pressed with only the free-run juice being used. The juice ferments naturally in ceramic and bottled without s ceramic fermented to make this wine. Like all of Anton's offerings there is no fining or filtering of this savage Chardonnay.

 

 

Region: Adelaide Hills - Piccadilly Subzone
Varietal: 100% Chardonnay
Vintage: 2015
Vineyard: Jim's Vineyard
Vine Age: 16 years old
Yield: 1.8 tons per acre
Soil Type: Alluvial Sandy Loam over Sandstone
Oak: None - 8 months in Ceramic Fermenter
Production: 180 cases

Reviews:
Price: Fl $360.00
 
'Noir de Florette' Pinot Noir

This is 100% whole-bunch Pinot Noir, made with some maceration on skins, stalks and bunches then saignéed to finish ferment. The result is a very pretty, exquisitely elegant Pinot. Aromas show the spice characteristic of whole-bunch fermentation and has a red Loire-esque character. The palate is bright with crunchy red fruit fruit, raspberry leaf and a little earthiness. It's a pretty thing and is an essential ingredient to late breakfast, lunch or lazy days. This is the realm between rosé and Pinot Noir.

 

Region: Adelaide Hills
Varietal: 100% Pinot Noir
Vintage: 2015
Vineyard: Lucy Margaux - Morialta - Little Creek - Jasper's - Jim's - Morialta - Monomieth - Chappel
Vine Age: Varied
Yield: Average: 2.25 tons per acre
Soil Type: Varied: Primarily Red Clay over Ironstone
Skin Contact: 45 days on skins
Oak: 6 months in neutral French barrique
Production: 850 cases

Reviews:
Price: Fl $360.00
 
Salmon Brut

While many other 'naturalistes' are off making pet-nat, Anton sought greater things and wanted to make a traditional sparkling with a Lucci twist. Basket Range Pinot Noir bunches were hand-picked and 95% of them were fermented on the skins for two months in neutral French barrique with the remaining 5% being pressed immediately and held at a cold temperature to prevent fermentation. The wine was then bottled with a small addition of the unfermented must to act as the liqueur de tirage and capped up. After 6 months in bottle the bottles were disgorged by hand (no freezing of the neck of course) and corked & caged.

 

Region: Adelaide Hills - Basket Range sub-region
Varietal: 100% Pinot Noir
Vintage: 2015
Oak: 2 months in neutral French barrique - Secondary fermentation in bottle (zero dosage)
Production: 120 cases

Reviews:
Price: Fl $360.00
 
Wildman Blanc

Talk about some wacky & crazy $h!t! Late pick some Sauvignon Blanc (with just a bit of the noblest of rot). Yank the head off of an old and very neutral barrel. Take these 'noble' grape bunches (whole bunch) and toss them gently into the beckoning barrel. And let it go, carbonic and wild style.

 

It was January of 2015 and Anton is driving down a road near Basket Range and spots a completely disheveled vineyard in a hidden little gully. He gets out of the car and walks toward the 'light,' being completely drawn into this gem of a site. The vineyard hasn't been touched in years he could tell by the lack of pruning (Pruning? We don't need no stinkin' pruning!) and instead of asking around simply leaves hoping to come back in a few weeks to find the fruit still intact.

 

February arrives and the fruit is still hanging there. He used his resourceful powers of eminent domain and decided the fruit was his for the taking. The tangled, wild vines produced small and intense bunches of Sauvignon Blanc. They were picked into 500L open wooden puncheons, treaded on lightly by foot and left outdoors to rot under the influence of the cosmos. After 3 months this mangled, crazy must is pressed to large old puncheons to further age. Enjoy a journey in orange (more yellow than orange) wine pleasure, wildman style.

 

Region: Adelaide Hills
Varietal: 100% Sauvignon Blanc
Vintage: 2015
Vineyard: Wild Vineyard - Literally
Vine Age: Unknown
Yield: Unknown
Soil Type: Yellow Clay over Sandstone
Skin Contact: 90 days
Oak: 6 months in neutral French puncheon
Production: 100 cases

Reviews:
Price: Fl $300.00