Commune of Buttons

Adelaide Hills, South Australia.

Available in Victoria, New South Wales, Western Australia, ACT.

The Buttons family vineyard, planted in the early in 1990s, sits in the idyllic, tree-filled Basket Range region of the Adelaide Hills. It’s here, in the epicentre of Australia’s lo-fi wine movement, that siblings Sophie and Jasper have progressed their mother’s early work to create a label that strives for transparency and unpretentiousness. The resulting wines are vibrant and delicious and speak of site above all else.

Returning home from intrepid travels in 2013, Jasper, after meeting (and subsequently working with) Anton van Klopper of Lucy M fame, recognised his vineyard’s latent potential and aligned himself with a hands-off winemaking philosophy. He, along with his sister Sophie, decided to transition to organic farming practices and today the pair shape some of Australia’s most engaging wines.

The focus is mainly on Chardonnay and Pinot Noir, both of which make up most of the family’s plantings, with Nebbiolo now also in the mix. In the winery, a varying percentage of whole bunches are employed (depending on the vintage) and gentle macerations are championed to preserve clarity. Low levels of sulphur are used to stabilise the wines, which are aged in seasoned barriques and stainless steel. Bottling occurs by hand at the source.

Wine

Bibi Chardonnay

Variety

Chardonnay

Terroir

Red clay over sandstone, 28-year-old vines, dry-grown for five years

Vineyard

Home Vineyard

Viticulture

Organic, biodynamic (not certified)

Winemaking

Whole-bunch pressed, barrique fermentation, aged for 12 months on lees before three months in stainless steel.

ABC

Variety

Chardonnay

Terroir

Red clay over sandstone, 28-year-old vines, dry-grown for five years

Vineyard

Home Vineyard

Viticulture

Organic, biodynamic (not certified)

Winemaking

Whole-bunch pressed, settled in tank for 12 hours, fermentation in seasoned barriques. Aged on full lees in barrique for seven months (bâtonnage once every two weeks for the first three months).

Pretty Fun Pét-Nat

Variety

Pinot Gris (predominantly)

Terroir

Alluvial, 18-year-old vines

Vineyard

Sparrow Vineyard, Mt Torrens

Viticulture

Organic, biodynamic (not certified)

Winemaking

Seven days on skins, matured in 500 litre puncheons and bottled at 10 gms per litre.

Syrah

Variety

Syrah

Terroir

Alluvial

Vineyard

Sparrow Vineyard, Mt Torrens

Viticulture

Organic (not certified)

Winemaking

80% whole-bunch ferment in open-top jarrah vessels for eight days. Settled in tank, malolactic fermentation then 1g/hL of sulphur added. Racked into barriques with fine lees, and aged for 11 months before bottling.

Gloria

Variety

Pinot Noir

Terroir

Home vineyard

Vineyard

Red clay over sandstone, 28-year-old vines, 350m altitude with an eastern aspect. Dry-grown for five years.

Viticulture

Organic, biodynamic (not certified)

Winemaking

50% hand-destemmed, 50% whole clusters, fermented in 3500 litre oak and 1500 litre jarrah open fermenters in a mille-feuille arrangement. Aged for six months in seasoned French barriques and then four months in stainless steel as a blend.

Kikuya

Variety

Pinot Noir

Terroir

Cemetery: Fertile sandy loam. Deanery: Red clay over sandstone

Vineyard

Cemetery block and Deanery, Piccadilly Valley

Viticulture

Organic (not certified)

Winemaking

All hand-picked. Deanery fruit hand-destemmed 100% and Cemetery Block grapes left as whole clusters. Parcels co-fermented in a seasoned 1500 litre jarrah open fermenter. 2g/hL of sulphur added after malolactic fermentation. Aged for six months in aged French barriques and a further four months in stainless steel as a blend.

Orders

For all order enquiries please get in touch.