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Press the snooze button and wait a little longer. These wines are worth it. Making his debut to the glass in 2021, Późno's frisky labels open the door to the conventional and unconventional. Meeting in the middle, bumping shoulder to shoulder.

No stranger to standing on the other side of the counter, Pete Wood moonlighted in wine bars and bottle shops for years. After working a vintage at Borachio in the Adelaide Hills, this short jaunt turned into a yearly excursion, and before long he was searching for parcels to make his own wine. Suddenly, he was foot stomping Shiraz and bottling his own label. 

Natural wine that takes time

Późno, Polish for ‘late’, is Pete Wood's gentle philosophy that natural wine takes time. A self-taught winemaker in it for the passion. Pete delves into a diverse range of grape varieties and forges blends that are less likely to be seen on the shelf. He purchases grapes from organically-tended vineyards from across the Fleurieu Peninsula, McLaren Vale and the Adelaide Hills.

Curating an evolving lineup of wines with mouthwatering surprise and textural treats. Unhurried pretty reds, and textural whites sit idle in bottle for months. Not too long, not too little. Just the right amount of time to marinade. The perfect amount to make wines that meander into savoury, iridescence and soft ripeness. Letting the wine become what it wants to be.

It began with two varieties: Pinot Grigio and Muscat. Pushing the boat out with single-vineyard Adelaide Hills expressions of Pinot Grigio, this wine came from late nights debating the virtues of Northern European orange and a diligent dose of patience. Taking the slow road. Without long maceration and settling in bottle for months, this wine wouldn’t be the same.
Muscat, the other 2021 hero, from over the hill in McLaren Flat was foot stomped and blended with glistening Shiraz. Pete's precise and playful winemaking brings white aromats to the forefront. And now you’re asking yourself, “is it a red or white?”. Well, this time it’s both.

He replies upon instinct, expressing seasonality and site. Easy ride reds and Skinsy Sauvignon Blanc are made juicy. Shiraz grown so close to the beach you can see the waves through the valley, and Grenache from old-vines planted in the 1940s further up the hill. A lemon meringue pie in a window somewhere. A pithy path of orange peel and apricot. Aromats and acid that make your mouth pucker with delight. These are wines that are made to be drunk with no where else to be.

On the labels, cowboys ride bottles of wine, and snails chase bunches of plump grapes. Illustrated by his brother-in-law, Nick Curl, they pop with personality and make it almost impossible to keep walking. And we're not going anywhere without a bottle.

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