After studying winemaking in Adelaide back in 2005, Sam worked in multiple wineries all over the world for a number of years, including Etna in 2010. This experience bolstered and encourage Sam's own understanding and practical knowledge of working with your environment not against it.
In 2015, Sam completed his first harvest under the “Sam Vinciullo” label in Margaret River, Western Australia. For his first few vintages he sourced grapes from the same farm that he now maintains and manages. Since day 1 he has always wanted to make what he farms. The vines are dry irrigated and own rooted without herbicides or systemic chemicals. In the cellar his wines are made without any additions, fining or filtration and no sulphur. Sam's wines are quite unique. They are always fresh with crisp acidity, easy to drink and we believe can speak to wide audience. An incredible Australian up and coming winemaker, who's talent and location are a dime a dozen.