Patrick was born in the rural regions of Victoria; his interest in wine was probably sparked during his time in the Cambrian hills on a farm his family owned. To him, winemaking is simple - it only requires putting the grapes into a fermenter and checking if it smells good. If it does, it is probably fine.
The kind of wine he wanted to make required more viticulture skills than pure oenologist knowledge. Working on the fruits, according to him, is the most important part of the job. Now, Patrick runs his own farm in Gippsland with his wife Megan. Patrick’s name has become a synonym for Orange wines as he is one of the Australian pioneers who first started to sell this unusual kind of wine, though he also produces fine and well-balanced reds and whites.
"Yes, what I do fits the bill of what people say is natural. But really all I want to do is make really good wine…" - Patrick Sullivan
|Location||Gippsland, State of Victoria|
|Soil||Tertiary period Volcanics (red well structured earth)|
|Varieties cultivated||Chenin Blanc, Semillon, Sauvignon Blanc, Muscatel, Chardonnay, Pinot Noir, Malbec|
|Yields/Annual production||4,500 cases|
|Age of vines||35-40 years|
|Farming/Winemaking||Farms with organic principles, natural non-interventionist approach to vinification. Wines are un-tinkered with, fermented in neutral vessels with little or no sulphur.|