Select another wine

Konpira Maru


‘Admiral Ackbar’

Sémillon   |   Victoria - Australia


When the Konpira Maru boys wanted to create two very different expressions of ‘skinsy’ Sémillon. Sémillon has a very long history in Australia but is best known for its roots in the Hunter Valley, New South Wales. When dreaming up names for their skin fermented Séms, they literally thought the wines were out of this world. This took Al and Sam to outer space for the names and fleet commanders Admiral Ackbar (Star Wars) and Admiral Adama (Battlestar Galactica) were the obvious choices. Admiral Ackbar is from the planet Mon Cala and commands the Mon Calamari fleet…get the tie in to high acid, drinkable, but textural Sémillon? ???? The vineyard source is the Quarry Ridge Vineyard in Kilmore, Victoria, located east the Macedon Ranges of west of Upper Goulburn and after five vintages Al and Sam feel that are finally starting to understand the site and in 2020 pushed the skin contact a bit further than ever as the fruit was immaculate, albeit extremely small yields.

The fruit was hand-picked in mid-April and destemmed but not crushed. The fruit was cold soaked for seven days in stainless tanks and then the cooling was turned off to let the grapes/juice warm naturally. Fermentation kicked into gear and gentle hang plunging and light pumpovers were used over the course of two weeks for a bit of extraction. The grapes were pressed long and slow over an eight hour period at 9 g/L RS and it finished its fermentation in stainless steel. After two rackings and a total of six months in tank, the wine was racked off the gross lees and bottled without fining or filtration and only a light dose of sulfur at bottling. This is metaphorically the gateway drug for those exploring skin-contact and raw wines, but still friendly enough for the weary.


  • Grapes: 100% Sémillon
  • Vineyard: Quarry Ridge Vineyard
  • Vine Age: 41-years-old
  • Soil Type: Volcanic granite over grey loam
  • Viticulture: Sustainable
  • Fermentation: Native – 100% whole-berry in small stainless fermenters
  • Skin Contact: 3 weeks (one week pre-ferment - two weeks post-ferment)
  • Aging: 6 months in stainless steel
  • Total Acidity: 5.5 g/L
  • Total SO2: 27 ppm
  • Total Production: 236 cases

Tasting Note

A little cloudier than previous releases and once opened, and some new aromatics to match. Passionfruit, pineapple skin with freshly ground fennel and coriander. Zingy acidity lights up the outside of the palate, really crunchy and when combined with the chalky texture, it encourages another sip immediately.

Looking for National Distribution?

Contact Us