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“Fraser is the kind of person who would be capable of doing many things well, but we can all be thankful he was drawn to wine, now with his own label, Sami-Odi. He brings a very distinctive sensibility to everything he does in the vineyard and the winery; every action is informed and shaped by deep thinking and that elusive thing we try to call ‘soul’.” – James Halliday

Fraser McKinley marches to the beat of his own drum. It might not even be a drum. It could be a cahon, or a bongo. Whatever it is, amazing wine follows. A Kiwi who originally trained as an architect, Fraser worked for Barossa legend Torbreck before setting out on his own. Working exclusively with just four rows of Syrah from some of the oldest plantings in the Barossa, Fraser believes in as little intervention as possible in the winery, as well as working with the lunar cycle. Whole bunch pressing, minimal handling and no acid additions, minimal SO2, and not until long after primary fermentation has completed. No pumps, all wine moved and bottled by gravity alone, and no fining or filtration either, and solely old oak – strictly Burgundy barrels. These are the sort of wines that stop you in your tracks: powerful, but balanced, with depth and complexity that put them on par with the very best Australia has to offer.

 Please enquire to find out more about his wines.

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