My name is Sam Rush. After seven years working in the wine industry in almost every area of the business, both in Australia and overseas, I've decided to make my own wine.
However, I'm going to need a little help. In return of your support, I hope to reward you with some delicious wine made with all the knowledge I've obtained.
In return in for your support, I propose the following incentives:
Level 1 - $50 or more you will receive 1 bottle
Level 2 - $120 or more you will receive 3 bottles
Level 3 - $400 or more you will receive 12 bottles, updates about vintage and progress of winemaking
Level 4 - $700 or more 2 x 12 bottles cases, plus level 3 rewards and personalised tasting notes for wines and news on future releases
Level 5 - $1000 or more Level 4 rewards plus a signed magnum of Pinot Noir
How and where -
The fruit I am sourcing will come from the Tamar Valley, which is located in the North of Tasmania - this is where I'll be making the wine.
I will be making a Pinot Gris and a Pinot Noir, with the Gris to be made in a style known as 'ramato', which is Italian method where you leave the juice off the grapes on the skins to obtain a copper colour, resulting in a more textural and complex wine.
The Pinot Noir will be made with a mixture of old and new techniques using some whole bunch. This means a percentage of the grapes will not be removed from the stems and added to the fermentation in order to achieve different aromatic and flavours.
I feel lucky to able to make wines from these grapes in Tasmania, as the cool climate is ideal for these varieties and Pinot Noir is becoming more sought after within Australia.
A bit more about me -
For the last 18 months I have been working at Delamere Vineyard, both in the vineyard during pruning and growing season, and in the winery mainly at vintage and assisting with bottling. My other experience includes four-and-half-years at Margan Family Winery in the Hunter Valley as an assistant winemaker, a vintage in Napa, California at Schramsberg Vineyards - a leading sparkling wine house in America - and recently a vintage at Stefano Lubiana, which gave me a greater understanding of the Tasmanian wine industry.
What it means for you -
The opportunity to create something of my own was always one of the biggest drivers for wanting to get into the wine industry. While working hospitality I experienced the joy that people had when trying different wines, which piqued my interest. I've never seen myself as artistic or creative but making wine mixes my love for chemistry and something tangible that you can share with others. Therefore the use of my fingerprint on the label links both my history in studying forensic chemistry and the influence a winemaker has one their wines. I'll always be striving to make the best, most interesting and delicious wines for everyone to be able to enjoy.
I hope you will join me in this journey. If you like to know more about me, my plans or why you should get behind this project, feel free to contact me.