100% Sauvignon Blanc from Robert Surmann’s vineyard in Totness with vines grown on black sand soil overlying petrified schist. The grapes are destemmed and left to rest for 14 days, then pressed into a 680L ceramic egg and fermented for two weeks until there is the perfect amount of sugar to finish in bottle with a good level of spritz. Then it is aged on lees in bottle for five months before being disgorged.

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.