FERVOR

Great Southern, Australia

Philosophy & Site

Father and son. Crafting wines from exceptional sites in the Great Southern region of Western Australia and having fun doing it. These guys are champions of the region, and destined to be the producer putting the Great Southern on your wine radar.

They use sustainable practices, and cultivate a deep connection with the land and people. Mike has been a vigneron in the region since 1996 and Callum followed in his footsteps in 2017. Over 25 years in the Great Southern allowed Mike to form very close relationships with some of the best small vineyards in the region, and it was time to have some fun. They manage vineyards across the region, from the high altitude Porongurup Ranges under the imposing Gibraltar Rock to coastal Albany and Mt Barker further inland. They also take top quality Syrah from the Swinney vineyard in Frankland River.

“Our aim with Fervor is to draw connections from all the great people we've met during our journey - have some fun and make some really great wines. We will be making wines from Mike’s connections over in WA and Callum's connections in Victoria to bring together an eclectic range of cool climate classics, as well as some interesting, takes on what we love to drink.

With a shared goal to have some fun with our winemaking and viticulture; we’re making wines with a sense of place and fervor.”

Winemaking

The boys make wine, and they make it with purpose, in their own words ‘Say goodbye to boring Chardonnay” They champion the zest and freshness of the cool southern climate with single site wines, avoiding MLF in the Chardonnay to give the wines some zippy backbone, whist employing a range of different barrels and yeasts to bring the Funka Riche.

The Syrah gives a nod to the Rhone, with a fresher style compared to Shiraz from Barossa. Some whole bunches are used for aromatics and tannin structure, extended cold soaking pre ferment, and after warming up a 3 day period of wild fermentation before the wines are inoculated to ensure a clean fermentation to dryness. The wines will then mature in French puncheons.

We Say

“Mike and Callum, a father and son team are making some of the most delicious wines in Australia right now coming out of a criminally underrated region you have probably never heard of!

Throw that dusty Barossa in the bin and get these wines into your laughing gear ASAP”