Little Reddie

Malmsbury and Colbinabbin, Victoria.

Available in New South Wales, ACT.

Pat Underwood has always been on our radar... Firstly as that incredibly jovial sommelier at Melbourne’s City Wine Shop (THE guy to ask what one should drink), and now as the still-incredibly-jovial winemaker of Little Reddie. Pat runs his negociant winemaking project out of Colbinabbin and Malmsbury, Victoria (he also co-founded the Boomtown Co-op, an urban-style country winery in Castlemaine, known for their gorgeous vin de soif). His first vintage was 2015.

The strength in this tiny label is talent and exuberance of Pat himself: he's dedicated to uncovering unique vineyards in Central Victoria, whether it’s tiny dry-grown plots in Malmsbury, obscure plantings of indigenous Venetian varieties or deep red, iron rich sites planted to beautifully bloody and mineral Nebbiolo. His relationships with his growers are fierce, in part due to his charming personality, but also because he works alongside them wherever he can, sharing ethics and values on the land and in the cellar.

Pat’s wines are made with passionate intuition and minimal intervention across the board—not necessarily with the aim of producing 'low fi' wine he says, but to give a truer representation of the season and terroir. He thus calls it 'hi-fi'—we like it. Due to the negociant-style nature of the Little Reddie beast, the wines available change as frequently as the vintage and places from which they derive. There are some mainstays, like his NEW! Nebbiolo Refosco (a play on the French nouveau and representing an immediately digestible style of red), the luscious “Super Juice” rosé, his cheeky Pét-nat, and Pinot and Chardonnay from the Rush Brothers vineyard in Malmsbury. Added to this are his SYR (Single Year Release) projects, which are always rare and exciting things. They have recently included a bottle fermented Prosecco from Nagambie and a Shiraz carved from a small parcel off Bannockburn Vineyards’ Winery Block.

Wine

Single Year Release Prosecco

Variety

Prosecco

Terroir

Decomposed granite, north/south orientation

Vineyard

Box Grove Vineyard

Winemaking

Fruit hand-harvested and whole-bunch pressed with a manual operation then settled, fermented in tank and racked a couple of times mid-ferment, then chilled (small sulphur addition of 20 ppm). Secondary fermentation in bottle over 18 months on fine lees.

NEW! Colbinabbin Nebbiolo Super Juice

Variety

Nebbiolo

Vineyard

Willoughby Bridge

Winemaking

De-stemmed fruit, chilled and sealed up in tank for one week, followed by pressing with lots of oxygen to an open-top tank for vigorous fermentation before racking to one old puncheon and hogshead. Blended with rosé (some barrels with really aggressive exposure to oxygen, others pristine). No additions whatsoever.

NEW! Colbinabbin Nebbiolo Refosco

Variety

Nebbiolo and Refosco

Terroir

Iron-rich

Vineyard

Willoughby Bridge and Chalmers vineyards

Winemaking

Early-pick Nebbiolo rosé pressings fermented in barrique and de-stemmed Nebbiolo and Refosco fermented individually in stainless. Blended late May to stainless and racked a couple of times before bottling, with less than 40 ppm total sulphur.

Brothers Malmsbury Chardonnay

Variety

Chardonnay

Terroir

Basalt with rusted basalt and quartz. Dry-grown at 450-500m altitude on a gentle northeast-facing slope.

Vineyard

Rush Brothers

Viticulture

Sustainable

Winemaking

Gently whole-bunch pressed manually, then cold settled in stainless without additions. Fermented sub-18 degrees, long and slow in older puncheon and barrique (with one new puncheon). Barrels topped weekly. Racked to tank with 15 ppm sulphur then bottled six months later.

Single Year Release Woori Yallock Sauvignon Blanc

Variety

Sauvignon Blanc

Terroir

Calcareous white clay soils, north-facing slope

Vineyard

Lone Star Creek Vineyard

Winemaking

Three-quarters gently whole-bunch-pressed and the remainder de-stemmed on top of the juice. Very cold fermentation with very gentle hand-plunging over a week or so. Skins scooped off the top and disposed of (without pressing). Moved to a closed-top tank until fermented to dryness, then to three-old-barriques and one small tank for elevage. Some sulphur added.

Single Year Release Bannockburn Chardonnay

Variety

Chardonnay

Terroir

Mix of volcanic topsoils (basalt) over limestone

Vineyard

Bannockburn Vineyard, Winery block. Geelong

Winemaking

Fruit de-stemmed and pressed into stainless, then settled before fermentation in one old puncheon, one second-pass hogshead and an old barrique for overflow. Fermentation times varied, all long and slow but especially so for the hogshead. Racked to stainless in spring, before bottling in late winter. Small sulphur additions both at the racking and at bottling.

Is Sex Colbinabbin Refosco dal Peduncolo Rosso

Variety

Refosco dal Peduncolo Rosso

Terroir

Ultra-red Colbinabbin soils, east/west orientation

Vineyard

Chalmers

Winemaking

Fermented in a closed-top stainless steel fermenter with regular pump-overs and without additions. Free-=run sent to three (used) barriques with just two kept aside for the final bottling of this wine. Racked only once before bottling. Small sulphur additions during the move and again on the day of bottling.

Single Year Release Bannockburn Shiraz

Vineyard

Bannockburn Vineyard, Winery block. Geelong.

Winemaking

De-stemmed fruit (75%) with a small layer of whole-bunch placed on the bottom of the stainless steel fermenter. Pressed after four weeks or so with gentle plunging or occasional pump-overs. Remaining 25% fermented as whole bunches in a small carbonic vessel, untouched for a week and followed by a few days of gentle foot-treading before pressing. Quiet time in stainless for around one month before transfer to old, large format French oak. Racked into tank in late January before being bottled late February. Minimal sulphur added.

Orders

For all order enquiries please get in touch.