◆ Master in Oenology at University of Adelaide◆ The origins of LAS Vino◆ Can you explain your ‘dare to be different’ ethosAll wines are 750ml unless otherwise specified. Prices do not include Consumption Tax.Village Cellars Wine Catalogue 2024AutumnNic’s grandparents Dr Kevin and Diana Cullen were one of the three ‘founding doctors’ of Margaret River (along with Dr Pannel from Moss Wood and Dr Cullity from Vasse Felix), planting vines on a farm they owned in Wilyabrup in 1971, with Diana being a pioneering female winemaker in Western Australia. His father, Dr Michael Peterkin founded Pierro in 1979, and Nic grew up immersed in the wine business. So you could presume he was always going to be a winemaker. However, like the ‘dare to be different ethos’ of his handcrafted L.A.S. Vino brand, there are many more twists to his tale. It’s a fascinating journey that leads to highly individual wines, and illuminates new paths to the future for the wine industry.As I grew older I was doing everything from weeding in the vineyards to cleaning tanks, and saw the vineyard and winery as work rather than my future, and an opportunity to earn money to do the things I really wanted to do ‒ which were study and travel. After high school I did a vintage at Pierro, followed by a vintage at Herdade do Esporão in Portugal. I came back to UWA (University of Western Australia) in Perth where I studied biochemistry and microbiology, together with finance and marketing, with the breaks from university spent working vintages and travelling. It included time at Casa Madero which is the oldest winery in Mexico with a reputation on a par with Penfolds in Australia, and at Truchard in Sonoma/Napa, a large estate that made its own wines but was mainly supplying fruit to other wineries. It was there I started to wonder if you treated the fruit with an artisan mentality rather than as a bulk commodity, what could you create with it.As Village Cellars celebrates its 36th year, having worked with many of today’s ‘iconic’ wineries since our early days, a frequent question that arises is the challenge of transitioning to the next generation. With a Margaret River pedigree that links directly to the region’s pioneers, Nic Peterkin (a third-generation) is well placed to provide answers. 〈Interviewer: Dion Lenting (Kiwi Copy) July 2024〉Nic ―― As you know, I grew up in a wine family, so from a young age I was working in the vineyards, the winery, and even with cellar door sales. And at the dinner table and with visitors there was always tasting and talk of wine, so I was immersed in all aspects of the business. From the outside being a winemaker can seem romantic, but living with it day in and out I could see it was a lot of hard work, and the rewards were often a long time coming. For many years, my dad combined vineyard and winery work with being a full-time medical doctor.CODE12924Region: Margaret River, Western AustraliaVarietal: Chenin Blanc Alc.13.9％making it ever since. It comes from a unique vineyard in Yallingup, sited on gravelly loam, and certified biodynamic and organic. The vineyard is left to its own devices, with no trellising or even pruning. In a great year there is a bumper crop, in a bad year not much to speak of. The fruit was hand-picked and hand-sorted, lightly pressed as whole bunches, and wild fermented in old French oak and amphoras. There was no malo with fortnightly lees stirring prior to being bottled with no fining and a light filtration.”RRP ￥8,200“ ‘CBDB’ was the first wine we made in 2013, and we have been ―― I was gearing up for more travel and winery work when I paused to think where would it all lead? So I applied to study for the Master in Oenology at the University of Adelaide and got in. I loved it from the start, and within a few months realized I had found my calling. For two years my life was all about wine, as everybody I was studying with had the same focus and intensity. One of the significant moments at Adelaide was when visiting winemaker and guest lecturer Bertus Fourie hosted a tasting of South African Chenin Blanc. I was amazed at the range of expressions and quality. There is quite a bit of Chenin Blanc in Margaret River, but it was mainly used for blending or bulk wines, and not creating anything exciting.―― After I graduated from Adelaide, I travelled and worked as a winemaker, then headed back to Margaret River in 2013. I couldn’t get a job making wine in the family business as there were no positions available. When I asked my father if I could buy fruit from the family business he said “No, we’re selling out of all the wines we make at Pierro and need all the fruit we can get.” I got the same response from my aunt (Vanya Cullen, owner/winemaker at Cullen Wines). From there I looked to work with growers who shared the same ethos to set up a small winery to craft wines, applying ‘luck, art and science’ to the winemaking.―― I’ve never seen the point in making the same wines as everyone else. Simply put, a lot of companies in wine are doing and making the exact same thing and expecting a different result. The variety, style, bottle shape, label and story are the same, and with so much competition in the market they often struggle. From the outset we wanted to create wines that no one else was making, whether the variety or the method, and amplify that through the packaging. Create distinct, different and delicious wines that were the best in their unique class.――When my grandparents and parents started out, they were pioneers, experimenting with what worked and what didn’t, from grape varietals to planting density, to produce outstanding wines. I saw the same pioneering spirit when I visited Frankland River, starting up in a new region. I wanted to do what other people aren’t, in my choice of varietals, CODE12938Region: Margaret River, Western AustraliaVarietal: Chardonnay Alc.13.7％Margaret River Chardonnay, with power yet freshness from vineyards surrounded by the ocean on three sides. All fruit is handpicked and whole bunch pressed, and fermented and matured in a combination of clay amphora and old oak barrels. Partial malo and left for 10 months in the vessel.”RRP ￥7,000“ The wine expresses the beauty of ◆ Your journey to starting L.A.S. Vino was long and winding! Can you briefly describe how you got to where you are today?L.A.S. Vino Chenin Blanc Dynamic Blend 2023L.A.S. Vino Chardonnay 2023Grenache vineyard, Ferguson Valley－6－Dare to be DifferentThe distinctive choices of a next generation winemaker Nic Peterkin.（Owner/winemaker L.A.S. Vino, and General Manager Pierro and Fire Gully Willyabrup, Margaret River, Western Australia） Our Feature story：Nic Peterkin. （Margaret River, Western Australia）NEW
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