Despite growing up in Heathcote, Victoria, Patrick Sullivan never really had the plan of becoming a winemaker, especially once his father told him it would be a ‘stupid idea.’ So he found himself in London, with plans of becoming a paediatrician. Yet, a crappy job at a hostel made him turn back to wine, and he began selling wine at Selfridges. After moving back to Australia and enrolling in a wine school, he quickly became unimpressed with what was being taught. He quickly realised that good wine could only be produced from good vineyards, so he decided that he needed to plant his own. Patrick, and his wife Megan. bought some land in Ellinbank in West Gippsland. Patrick ended up living not far from Bill Downie, the renowned winemaker (Bill and Patrick, along with chef Trevor Perkins, have started the Hogget Kitchen in Warragul). While Patrick used to make his wines with fruit from other growers, all his wines are now made with estate fruit. Winemaking on the estate only takes up one week of the year, with the other 51 weeks taken up by growing grapes. His aspiration is to make wines that are ‘voluptuous and beautiful but grounded’. Ultimately, Patrick says his wines are about enjoyment, and not ‘looking into the glass and trying to find a million different nuances.’
The ‘Waterskin Semillon Sauvignon Blanc’ is ‘made to nourish’, is aromatic and “crunchy” (with vibrant acidity), but very savoury. The ‘New World Wine’ is a Pinot Noir/Gamay blend that is light and refreshing with red cherry aromas and flavours, earthy undertones, and even a light spritz.
Find out more Patrick and his wines on his website.