95 points - "The wine Linda makes completely differently to Vaughn is the one named after him. Where he always treated gamay the Beaujolais way, 100% whole bunches and carbonic maceration, she treats it like pinot noir, mostly destemmed. It’s fragrant and supple, all pippy raspberries and their leaves, white pepper and roasted rhubarb." - Nick Ryan (The Weekend Australian)

94 points - "Ripper drink here, so seamless, succulent, dark cherry leads on cola and cranberry drink with pepper, floral notes, nutmeg and this undercurrent of brightness. So too, a pleasing, undergrowth and truffle note through it all – a gentle savouriness. It swishes around the palate with authority of the variety and a good sense of purity. Au natural for sure as an expression. Really delightful, and charismatic." - Mike Bennie (The Wine Front)

93 points - "11,111 vines per hectare is a bit of a magic number in vine-planting terms. If I opened a wine bar I’d call it 11,111 and only serve wines that were grown on close-planted vineyards. I wouldn’t do this because close-planted vineyards are inherently or at least necessarily better; that’s way outside my remit. I’d do it because because it’s a cool, manageable hook of an idea, and it starts a conversation. This wine was grown on a 11,111-density vineyard.

It’s a beauty. Fluid, mouthwatering, complex, delicious, perfumed, gently textural. Silt-like in its mouthfeel, painted in watercolours, boysenberry, red cherries and violets, twiggy spice, super-charged freshness, a genuinely natural feel. Love it. Want to drink it." - Campbell Mattinson (The Wine Front)

The fourth release of this wine – the 2024 Vaughn’s Jardin Gamay; 90% destemmed, whole berry natural ferment, 10% whole bunch, pressed after 14 days on skins, matured in old French oak barriques, bottled unfined and unfiltered in November 2025. Deep red/purple in colour, some smoked, charcuterie notes mingled with red and blue fruits. Velvety, soft tannins layered with minerally acidity and some hints of whole bunch stem. A wine with great depth and texture.

The background story to this wine:

One of the great joys of owning Sinapius has been witnessing the evolution of the property over the years. Sometimes these changes happen gradually, so that you hardly notice, and at other times so suddenly that you need a minute to catch your breath. A case in point was the day in September 2015 when I came home to find the front garden had been turned into a vineyard; a small block of Gamay, planted at 11,111 vines per hectare, suddenly sat picture-perfect in front of our home. Over the ensuing years Vaughn could often be found in his new ‘garden’, manicuring it within an inch of its life!

As for the fruit from this block, Vaughn always vinified it in a very traditional way; 100% whole cluster, carbonic maceration. This was inspired by his time in Beaujolais, one of his many passions.

Gazing out at the vines from my kitchen window, I sometimes wondered how it would perform if it were made like Pinot Noir ……

Like our beautiful Sinapius property, life sometimes takes unexpected turns, and I find myself in the unanticipated position of sole responsibility over our wines. It has been a fine balance continuing Vaughn’s work, but also knowing that he never stopped learning and evolving as a vigneron. At the beginning of 2021, my first vintage, I knew I needed to let those hands of change reach gently out to our wines at some point. With encouragement from my mentor Joe Holyman (“Linda, go for it!”) the Garden block felt like the right place to start.

Whilst I feel that I may have broken the rules, I think Vaughn would approve. I hope so.