‘skin ‘n bones’ white · corporate ‘anti-marketing’ campaign – it’s the tiny project...

BK WINES bkwines.com.au BK Wines ‘Skin ‘n Bones’ White Adelaide Hills - Australia 2016 Super Natural. Low Tech. High Amplification. BK Wines is a fresh face, one that pokes fun at the wine establishment. “Made with love, not money” proclaims the website as do a pair of hands punching out at you with “handmade” tattooed across the knuckles. But this is no corporate ‘anti-marketing’ campaign – it’s the tiny project of a man known as BK. BK Wines is a small artisan producer expressing single site and soul owned by Brendan and Kirsty Keys. He sports a wiry ginger beard and a wry smile and a lack of pretension. Brendon has worked in the US, Argentina, New Zealand and South Africa, most noticeably with the illustrious globetrotting Paul Hobbs. “People ask me what kind of wine I want to make. I like to think of myself as modern French; oak and wild yeast are two key points, and knowing when to intervene,” he says. “I make wine because I have an idea in my head.” With an ethereal, oily, freshly herbal scent of crushed young stinging nettle and oregano in late spring, this vintage’s version of Skin-n-Bones White is the picture of chubby, cherubic vitality. Texture is at the heart of the Skin-n-Bones game and this time around the sensation is best described as glinting like a golden beach bathed in late-afternoon sun, the nose on this wine is surprisingly musky, rustic and – dare we say – ‘red’. The grapes were hand picked from a site in the cool pocket of Lenswood and fully destemmed but not crushed. The fruit and juice melded on skins in tank for one month with twice a day gentle pumpovers from a perastaltic pump thus not true maceration. After 30-odd days, the juice is pressed off and gently racked into neutral French puncheons where it rests gently for 12 months. Malolactic Fermentation occurs naturally in barrel. Composition Soil Type Vine Age 100% Savagnin Limestone & Sandstone over Deep Clay 10 years old Élevage Yields Production 12 months in neutral French tonneau 2.3 tons per acre 200 cases Tasting Notes The aromas evoke a firm cheese spiked with peppercorns or a young sopressa. The palate is quinine-tangy, lemon pith and almost saline with an enticing tannic backbone of young rosemary. Juicy pear fruits to taste. An uncommonly complete and complex white. Reviews None on Current Vintage “ ”

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Page 1: ‘Skin ‘n Bones’ White · corporate ‘anti-marketing’ campaign – it’s the tiny project of a man known as BK. BK Wines is a small artisan producer expressing single site

BK WINES bkwines.com.au

BK Wines ‘Skin ‘n Bones’

White

Adelaide Hills - Australia 2016

Super Natural. Low Tech. High Amplification.

BK Wines is a fresh face, one that pokes fun at the wine establishment. “Made with love, not money” proclaims the website as do a pair of hands punching out at you with “handmade” tattooed across the knuckles. But this is no corporate ‘anti-marketing’ campaign – it’s the tiny project of a man known as BK.

BK Wines is a small artisan producer expressing single site and soul owned by Brendan and Kirsty Keys. He sports a wiry ginger beard and a wry smile and a lack of pretension. Brendon has worked in the US, Argentina, New Zealand and South Africa, most noticeably with the illustrious globetrotting Paul Hobbs. “People ask me what kind of wine I want to make. I like to think of myself as modern French; oak and wild yeast are two key points, and knowing when to intervene,” he says. “I make wine because I have an idea in my head.”

With an ethereal, oily, freshly herbal scent of crushed young stinging nettle and oregano in late spring, this vintage’s version of Skin-n-Bones White is the picture of chubby, cherubic vitality. Texture is at the heart of the Skin-n-Bones game and this time around the sensation is best described as glinting like a golden beach bathed in late-afternoon sun, the nose on this wine is surprisingly musky, rustic and – dare we say – ‘red’.

The grapes were hand picked from a site in the cool pocket of Lenswood and fully destemmed but not crushed. The fruit and juice melded on skins in tank for one month with twice a day gentle pumpovers from a perastaltic pump thus not true maceration. After 30-odd days, the juice is pressed off and gently racked into neutral French puncheons where it rests gently for 12 months. Malolactic Fermentation occurs naturally in barrel.

Composition Soil Type Vine Age 100% Savagnin Limestone & Sandstone over Deep Clay 10 years old

Élevage Yields Production 12 months in neutral French tonneau 2.3 tons per acre 200 cases

Tasting Notes The aromas evoke a firm cheese spiked with peppercorns or a young sopressa. The palate is quinine-tangy, lemon pith and almost saline with an enticing tannic backbone of young rosemary. Juicy pear fruits to taste. An uncommonly complete and complex white.

Reviews None on Current Vintage

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