2019 Pantom Changing
After a string of challenging vintages – one including 44 days of consecutive rain leading up to harvest – Gianfranco, from Sardinia's Panevino, needed a little bit of help. The natural wine legend called his Australian importer, Giorgio De Maria and hopped on a plane to Australia. Helped by Anton Von Klopper of Lucy Margaux and Tom Shobbrook, he set about making a trio of wines in South Australia, which would go on to be named Pantom.
Changing is Barossa Chardonnay, Semillon and Sauvignon direct pressed into stainless steel. But then 2-3 months down the track, it was boosted ripasso-style with the skins and stems from Lucy Margaux's WiIdman bottling to give extra body and texture. Super interesting and like all of these wines, it doesn't taste Australian. It tastes of Gianmarco.
2019 Pantom Changing
What is natural wine?
The philosophy of natural wine is one of minimal-intervention, from vineyard to cellar. Natural wines are made using quality grapes, generally grown using organic and biodynamic practices, however vineyards may not always be certified as such due to the restrictive nature of these certification systems. Natural wines in most cases won't be filtered or fined, processes which generally involve the use of animal products.
Are your wines vegan friendly?
In almost all cases yes! Generally if you see "unfiltered and unfined" this will be an assurance that no animal products have been used in the process. The fining process is where conventional winemakers will often use egg and fish products (yep pretty gross) to remove sediment from wines. The sediment is natural, healthy and adds flavour so natural wine makers almost always leave some of it in.
Are your wines chemical free?
In most cases yes, natural wines generally use grapes grown using biodynamic or organic farming methods and will have none of the over 200 additives that can be found in conventional wines, with the occasional exception of a tiny amount of sulphur. Some natural winemakers choose to add a small amount of sulphur (SO2) to ensure their wines are less volatile, while a lot of natural winemakers believe strongly against this.
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