Dormilona

Margaret River, Western Australia.

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

While working in Galicia, Jo Perry earned the name ‘Dormilona’, or ‘lazy bones’, for failing to keep up with her team’s fiesta lifestyle. In truth, she was exhausted from chasing early morning surf breaks—that, and spending tireless hours honing her craft. Perry has embraced the moniker ever since, despite her second-to-none work ethic leading a pioneering winery in Margaret River and winning the coveted Australian Young Gun of Wine award in 2016.

Prior to establishing Dormilona in 2012, Perry’s thirst for knowledge and experience took her not only to Spain, but also France, America, New Zealand, across Eastern Australia and finally back to Margaret River. Nearly 20 vintages across the world have given Perry the clarity and confidence to allow her intuition to dictate her growing and winemaking. This natural and nurturing ethos allows the grapes and the place to speak clearly, and so minimal-intervention winemaking is key. As you might expect, growing practice comes along hand-in-hand with this commitment, and all the Dormilona wines are made with fruit farmed with organic and/or biodynamic principles.

Dormilona currently have three layers of limited release wines to their offering. The Clayface range is a collection of layered, savoury and mineral Cabernet Sauvignon, Chardonnay and Chenin Blancs; each raised in Italian terracotta (flat-bottomed, handmade amphorae, originally made by Jo’s aunty). Dormilona are the Estate wines: single-site, classic drinking with benchmark quality and precision. While Perry’s ‘House Wines’ collection is a playful suite which includes some pét-nat and plenty of fun with whole-bunch, amphorae, open-fermenters and skins.

Wine

Chardonnay

Variety

Chardonnay

Terroir

Gravelly loam

Vineyard

Burnside, Wallcliffe

Viticulture

Biodynamic (certified)

Winemaking

Hand-harvested, then whole-bunch pressed to a mix of large format oak and amphora. Natural ferment plus malolactic fermentation then simply racked to bottle.

Cabernet Sauvignon

Variety

Cabernet Sauvignon

Terroir

Gravelly loam

Vineyard

Stonegaze Vineyard, Yallingup

Viticulture

Organic (certified)

Winemaking

Hand-picked, foot-stomped and wild-fermented in open fermenters, with maceration for three months. Basket pressed and matured in seasoned French oak barriques. Only racked once and sulphured at bottling. No additives, fining or filtration.

Clayface Chardonnay

Variety

Chardonnay

Terroir

Gravelly loam

Vineyard

Burnside, Wallcliffe

Viticulture

Biodynamic (certified)

Winemaking

Grapes harvested by hand in the cool morning then basket-pressed to a hand-made Italian amphora. Natural primary and malolactic fermentation before bottling, unfined and unfiltered.

Clayface Cabernet

Variety

Cabernet Sauvignon

Terroir

Gravelly loam

Vineyard

Stonegaze Vineayrd, Yallingup

Viticulture

Organic (certified)

Winemaking

Hand-harvested grapes, de-stemmed directly into an Italian amphora. Plunged daily by hand and allowed to macerate on skins for five months. Basket-pressed off skins back to amphora to allow to settle. Hand-bottled unfined and unfiltered.

Clayface Pét-Nat

Variety

Chenin

Terroir

Gravelly loam

Vineyard

Stonegaze Vineayrd, Yallingup

Viticulture

Organic (certified)

Winemaking

Hand-harvested grapes were de-stemmed directly into an Italian amphora. Plunged daily by hand, then allowed to macerate on skins for five months. Basket-pressed off skins back to amphora to allow to settle, before hand-bottling ?????

Skinnie

Variety

Sauvignon Blanc

Terroir

Gravelly loam

Vineyard

Wilyabrup

Viticulture

Organic (certified)

Winemaking

De-stemmed into open fermenters and amphora and left to rest for six weeks to six months. Basket-pressed off, simply racked and blended then bottled without sulphur.

Rosado

Variety

Tempranillo

Terroir

Gravelly loam

Vineyard

Stonegaze Vineyard, Yallingup

Viticulture

Organic (certified)

Winemaking

Hand-harvested grapes de-stemmed directly into an Italian amphora. Plunged daily by hand and allowed to macerate on skins for five months. Basket-pressed off skins back to amphora to allow to settle before hand-bottling.

Chenin

Variety

Chenin Blanc

Terroir

Gravelly loam

Vineyard

Wilyabrup

Viticulture

Organic (certified)

Winemaking

Hand-harvested and whole-bunch pressed direct to seasoned French barrels. Bâtonnage for three months then racked to settle before bottling unfined and unfiltered.

Tinto

Variety

Shiraz

Terroir

Gravelly loam

Vineyard

Settlers Ridge, Wilyabrup

Viticulture

Organic (certified)

Winemaking

Hand-harvested in the cool morning light and wild-fermented in open bins before a basket-pressing to tank for fermentation. Natural malolactic fermentation before racking. Blended and bottled without fining or filtering. Only minimal sulphur added.

Blanco

Variety

Semillon

Terroir

Gravelly loam

Vineyard

Wilyabrup

Viticulture

Organic (certified)

Winemaking

A mix of whole-bunch and skin-contact handling, basket-pressed direct to tank. Bâtonnage employed for a couple of months before blending. Bottled unfined and unfiltered. Only minimal sulphur added.

Pinku

Variety

Merlot, Shiraz

Terroir

Gravelly loam

Vineyard

Wilyabrup

Viticulture

Organic (certified)

Winemaking

Pressed straight to tank after a short period on skins for fermentation before plenty of bâtonnage to coax out additional mid-weight texture. Full malolactic fermantation, then racked off to settle before bottling. Unfined and unfiltered with only minimal amounts of sulphur added.

Orenji

Variety

Sauvignon Blanc, Semillon

Terroir

Gravelly loam

Vineyard

Wilyabrup

Viticulture

Organic (certified)

Winemaking

Hand-harvested, fermented on skins for six weeks and pressed off to barrel for full malolactic fermentation. Simply racked and given a touch of sulphur to ensure maximum freshness without bottle variation or oxidation.

House Pet

Variety

Grenache

Terroir

Gravelly loam

Vineyard

Burnside Vineyard, Wallcliffe

Viticulture

Organic (certified)

Winemaking

Hand-harvested and whole-bunch pressed to tank. Natural fermentation occurred before bottling with a little sugar to promote bright, sparkling bubbles.

Orders

For all order enquiries please get in touch.