Winemaker andrew burchell is one of the bold few standing at the forefront of aussie natural winemaking. President of the mount gambier regional winegrower’s association, he farms in mount gambier agi with his wife louise adams, and their daughter frankie on eight acres. They grow healthy grapes, throw live shows, and build communities. They grow noble vin varieties in the soils of australia’s youngest and only active volcano, mount gambier. This region is still relatively unknown to canadian drinkers, and we’re hoping to change that. The mount gambier agi is 60 km south of the world renowned vineyards of coonawarra, with the entire region having only 400 hectares under vine (less than 1000 acres). Mount gambier agi is the southernmost appellation in the sa wine region; a cooler climate due to proximity to the ocean, and the daily afternoon sea breeze. This cooler climate (the coolest growing region in sa) has drawn acclaim for their aromatic pinot noirs; pinot gris, and chardonnays inland otherwise famous for big reds. But it’s mount gambier’s volcanic soils over a bedrock of marine limestone and red flint that fascinate us most. We at garneau block, like so many other wine geeks across the world, are always hunting for more of that “je ne sais quoi” that only volcanic terroir can add to a wine - the complex aromas, mouthwatering acidity, and salty, savoury, earthy flavours that stump our normal grab bag of tasting notes. The burchell’s lease three vineyards and have planted two more on their farm. Their property is on the sea, facing south slope mount gambier. Erupting less than 6000 years ago, the crater lakes of the volcano are filled with water that changes colour with the seasons, an annual testament to the wildly rich mineral content of the terroir. Arising from an ancient inland sea, the whole area is made from porous limestone, creating a network of underground water caves. The generous rainfalls are expressly drained through this limestone flecked with pockets of flint rock spread below the soil, keeping the vines just thirsty enough to reach deep for nourishment. And, as the limestone filters the rainfall, a mineral rich water table forms, replenishing their cave-laced aquifer. No wonder there is such incredible complexity in these wines. The limestone imparts minerality and acidity to the region’s wines, while the flint provides texture and salinity. But it is the volcanic soil above ground that makes mount gambier wines stand out. They are powerful, complex and almost savoury. With so much going on in the grape, andrew knows it just isn’t necessary to fuss too much in the winery- he gets out of the way of the wine and lets the land shine through. Their anti-intervention approach to winemaking reflects the eccentricities of andrew & louise’s personalities and their special path of each. They use old world wine methods, preferring the challenges of organic farming, hand picking fruit, open fermenting with ambient yeast, and only adding minute amounts of sulphur when necessary.  They do not filter or fine their wines, and are all bottled on site. The aim is simple and true; to only produce the wines they crave: expressive, dynamic, singular. Andrew is a lifelong farmer who understands that wine is first and foremost a farmed fruit that thrives in a biodiverse vineyard. When he and louise moved back to their hometown of mount gambier to start their family and grow unique wines, they described their reasons quite simply: “ we wanted to grip the earth with our toes and use our knowledge of organic farming and permaculture to create our own wines [...] to create a community where we could be proud to raise our daughter, frankie” these are noble aims, and we are very proud to be working with these makers. The burchell’s are everything garneau block is about. Fostering a community of like-minded souls, farming healthy grapes in harmony with the land. 

As with all our producers, we will be donating part of the proceeds from sales to a non-profit close to our heart. For good intentions we will be donating proceeds to the edmonton symphony and calgary philharmonic. Please check them out.

FLOPPY GIGGLE DAY 2019

100% Semillon
10.2% ABV

Vineyard: Coola Road, Kongorong 
Soils: Limestone, flint, volcanic ash.
Elevation: 10m Above Sea Level
Organically farmed.
Picked by hand.
Indigenous Yeast.
Unfined.
Unfiltered.
No added sulfites.
Two days of skin contact.

This Semillon was grown in the Coola Road vineyard nearest the ocean, sitting on shallow flint and limestone soils. This site is among the most interesting in Australia, producing top quality grapes of expression and flavour like no other. This Semillon is a circus of citrus and herbaceous notes, both fresh and salty, with a bold acidity. They have taken half the grapes and destemmed them and left the wine on its skins for two days in old french oak. Meanwhile, the other half of the fruit was direct pressed into stainless steel. The wine was bottled at a low ABV of 10.2%. Bottoms up!

830429 | 6 to a case | 750ml, glass, cork

NOIR DEE DOOT DAH 2019

100% Pinot Noir
10.9% ABV

Vineyard: Boxer’s Vineyard
Soils: Limestone, flint, volcanic ash.
Elevation: 80m Above Sea Level
Organically farmed.
Picked by hand.
Indigenous Yeast.
Unfined.
Unfiltered.
No added sulfites.

Andrew Burchell calls the Noir Dee Doot Dah their most expressive pinot noir. It is another one of their low ABV wines geared toward a long easy talkative evening with friends. This pinot noir is the MV6 clone (the mother vine clone) and it is early ripening. This vintage, the grapes were picked a bit earlier to capture more acidity (and to spare them from the birds!). The grapes were destemmed with a few exceptional small parcels kept whole bunch. The wine macerated on the skins for just over a week and was then racked into old French oak. The wine is a salty, earthy, and gritty treat with fantastic acidity and rich berry character. Andrew asserts that this wine “just gets better and better with time in bottle.” You can bet we’ll be cellaring some ourselves.

830430 | 6 to a case | 750ml, glass, cork

GRIS DIDDLY DEE 2019

75% Pinot Gris, 25% Pinot Noir
11.5% ABV

Vineyard: Coola Road, Boxers Vineyard
Soils: Limestone, flint, volcanic ash.
Elevation: 10m and 80m Above Sea Level
Organically farmed.
Picked by hand.
Indigenous Yeast.
Unfined.
Unfiltered.
No added sulfites.

This wine is a riot. The pinot gris  is destemmed and left on skins for the entire time it ferments, approximately 3 weeks, before being direct pressed. This vintage, the pinot gris was pressed to barrel and left to rest on the lees. This wine is versatile, and carries many of the flavours of the nearby sea, salty with savoury notes and hints of gunpowder like the land’s memory of the last volcanic eruption. As always, Andrew has packed this thing with enough acidity to keep you coming back for that next sip.

Is this an orange wine? Ramato? Rosé? It defies easy categorization, glaring at us from the grass and quietly quoting Walt Whitman: “Do I contradict myself? / Very well then I contradict myself / (I am large, I contain multitudes.)”

830427 | 6 to a case | 750ml, glass, cork

CHARMELEON 2018

100% Chardonnay
11.8% ABV

Vineyard: Coola Road, Kongorong
Soils: Limestone, flint, volcanic ash.
Elevation: 40m Above Sea Level
Organically farmed.
Picked by hand.
Indigenous Yeast.
Unfined.
Unfiltered.
No added sulfites.

This heady chardonnay is direct pressed and fermented in stainless steel before being transferred to old French barriques for fifteen months, then rested in bottle for another four months, taking efforts to prevent too much turbidity. This beauty is unapologetically chalky, oxidative, and rich in minerality, with an acidity to die for. A delicate stone fruit complex underlays that earthy symphony. Charmeleon is a true reflection of healthy fruit and patient winemaking. 

830462 | 6 to a case | 750ml, glass, cork

LOUBADIE DOO ROSÉ 2019

100% Pinot Noir
11.9% ABV

Vineyard: Boxer’s, Square Mile 
Soils: Limestone, flint, volcanic ash.
Elevation: 80m Above Sea Level
Organically farmed.
Picked by hand.
Indigenous Yeast.
Unfined.
Unfiltered.
No added sulfites.

A direct pressed pinot noir, with the hard pressings racked with the wine to create extra body. This wine was pressed in the Burchell’s old horizontal screw press so a purposeful controlled oxidation can be introduced. The wine was fermented and stored in stainless steel. The resulting wine is savoury, salty, and bursting with flavour. 

Call it a rosé or call it a light red, just don’t call it late for dinner.

830464 | 6 to a case | 750ml, glass, cork

Relatively red 2018

90% Shiraz, 7% Semillon, 3% Sauvignon Blanc
9.7% ABV

Vineyard: Coola Road, Kongorong
Soils: Limestone, flint, volcanic ash.
Elevation: 40m Above Sea Level
Organically farmed.
Picked by hand.
Indigenous Yeast.
Unfined.
Unfiltered.
No added sulfites.

Believe it or not, the shiraz grapes in this bottle were the only shiraz planted in all of Mount Gambier (that is until the Burchell’s planted some shiraz in their own vineyards just this last year). Of all their volcanic wines, Andrew says that “this is our volcanic wine.” It’s reductive, juicy, and bright. The shiraz is macerated for only 2 days on skins with certain parcels carbonic macerated, some in oak and some in stainless steel. This is certainly a unique expression of Aussie Shiraz, quite unlike the shiraz you know and love/hate. This effervescent tastes like the sound of 2000’s indie rock. So inviting, like liquified grape skins and candy canes, uniquely fresh. And clocking in at just 10%, it’s the perfect picnic wine for backyard quarantine.

830428 | 6 to a case | 750ml, glass, crown cap