Borachio
who – Alicia Basa & Mark Warner (owners/winemakers)
where – Carey Gully, Adelaide Hills
vineyards – fruit sourced from organically farmed vineyards in Mount Compass and Mount Torrens
winemaking – preservative/additive free
labor practices – from Mark: For vineyard work, be it picking or or growing season work, we use contractors. The contractors we use are paid on an hourly award wage. We tend to stick with one crew, to keep them in work and to build a stronger relationship. They are independent operators, with a lot of the team being made up of family members.
Through the year if we need help with bottling, we pay above award wage and supply food and what we consider a ‘nice vibe’.
The award wage is set by the South Australian Government.
For the wine industry specifically, award wages can be found here -
https://www.wgcsa.com.au/uploads/1/1/5/5/115509859/wine_ind._awd_wage_sheet_june_2019.pdf
Through vintage/bottling we are always checking in to make sure people are comfortable and happy. As someone who has fucked their body for someone else, we don’t allow risky behaviour and safety is paramount. For the vintage crew, Alicia is our mental health officer - she’s the best.
There is always room for improvement and we are constantly questioning our practices and trying to do better.
People are paramount, yes when things are tough, we all fuck up, but owning it and being better is our aim.
summer 2021 release notes –
Flat Out • 2020 • Merlot 60%/Pinot Grigio 40% • 12% Alc • 100% carbonic - week and a bit •
When I was a kid, Dad used to make a lot of different jams. He’d start early and you’d wake up to the aroma of a bubbling pot of fruit wafting through the house. If you timed it right, there would be a plate in the fridge to see if the pectin was setting right. A family friend had an orchard so lots of stone fruit got a look in, particularly plums. My favourite was always strawberry, that confected thing that happens when you cook them down - so good. Anyway…maybe you’d smear that on some toast and chase it with a black tea with just enough sugar to take the edge off. A tightrope of bitter and sweet and acid and…YUM!
Pinot Noir • 2020 • 10.2% • Direct pressed juice + whole bunches - about a week •
What I will say is, I LOVE when you’re sitting around drinking some wine, a bunch of bottles are open, and one just connects. No one says anything, but before you know it, it’s empty and you wish you had another one. That’s when I’d probably say ‘wine of the night’. Now, I’m not saying this wine will be that for you, but it was for us, one night. I love those rare occasions, so I thought I’d just let you know.
Battered Sav • 2020 • 75% Chard/25% Savagnin •
We all fantasies, we all have dreams.
Tasting this wine, I imagine I’m under Norfolk Island pine and there’s a refreshing ocean breeze, and the taste of salt in the air. There’s someone shucking oysters directly into my mouth and I’m drinking this exact wine from the bottle. With a straw. Nothing matters and I couldn’t care less about anything but right now. Life is cool and balanced. One day.
All direct pressed, settled overnight, then rack to tank for ferment, then to old barrels of varying sizes.
Some co-fermentation. My favourite wine we’ve made so far.
fall 2020 release notes –
PASH RASH 2020 •
Ocean spray. A walk on the beach at sunset. A bag of sherbet and a pink lemonade from the kiosk. Memories. Or the adult version: you passed out, woke up sandy, someone stole your backpack. Classic you.
Pinot Noir - Savagnin - Chardonnay all direct pressed.
Our 2020 Pash Rash sees pinot rubbing shoulders with some friends. Why? The ferments hummed along so healthily we had to slow them down with sweet juice. A good challenge to have, it’s kinda same but different this year, gentle fizz, the pinot bringing the fun, while the savagnin brings some adult supervision to the proceedings, with the faintest whiff of brioche at the end.
Sophisticated? Nah. But a bit more chic for sure.
SHOW PONY 2019 •
Wild strawberry - Sherbet - Jalapeño margarita.
White Cabernet, Direct Pressed Pinot Grigio with just enough Sangiovese to blush its cheeks.
On the nose, herbaceous and musky leading to some kinda subtle boiled lolly vibe. Acid is a driver here, minerality for days. That Jalepeno vibe at the end makes me wanna smash 8 or 9 fish tacos. Wildy refreshing.
This one screams for some sunshine, some friends and some tumblers. Salud!
FRUITZONE VOLLEYBALL 2019 • Chardonnay pet nat, a little sweet with energetic acidity (let’s call it VA, but yum). A gentle bead... actually elegant AF. Off-dry fizz and tang, and with that, a Chardonnay Pet nat that doesn't taste like yeast and bread!
more info –
web: borachio.wine
instagram: borachio.wine
