Barbera 70%, Nebbiolo 30%

The Barbera is from Zerella and the Nebbiolo is from Brackenwood in Hope Forest, with young vines on deep red clay.

The fruit ferments carbonically as whole bunches for four days. The Nebbiolo is pressed to age in ceramic eggs, and the Barbera goes to barriques.

The Lucy M wines are made on the Lucy Margaux Farm in Basket Range, South Australia. The wines change every year but one thing is constant: No additions, just grapes. Anton van Klopper’s commitment to making wines without any additions and his unwavering, unapologetic attitude have made him a pinup boy of natural wine—not just in Australia, but internationally. His approach to winemaking is a straightforward one: simply, he vinifies grapes, and grapes alone, without any additions. Few debates in wine have been so charged or divisive as the one around natural wine, but Anton’s approach remains the benchmark in Australia, and his fanbase grows each year.