L.A.S Vino by Nicolas Peterkin
2024 Winemaker of the Year. Ray Jordan .W.A. Wine Review
2023 Halliday Wine Companion – Dark Horse Winery of the year
Australian Financial Review
'Drinks that break rules, defy expectations, revive lost ideas. Blending grapes that have never before been inside the same bottle and combining flavours and techniques in previously unimagined ways'
About
‘Using luck, art, and science (L.A.S.) we aim to make absolutely delicious, delectable, desirable drops and to discover new flavours in the world of wine. Based in Margaret River, Western Australia, our mantra is minimal intervention with maximum flavour and where possible we aim to work with growers using sustainable, organic and biodynamic vineyard methods. We hope you enjoy drinking the wines as much as we enjoyed making them.’ - Nic Peterkin
Autumn On-Premise release
2025 'Between the Capes' Chenin Blanc
Vineyard
This year all fruit was sourced from a certified organic and biodynamic site at the northern end of the cape. For the previous few years the vineyard has been completely unkept and unpruned with no trellising. The vines sprawl everywhere, and pigs, geese, guinea fowl and cows roam free. The site faces north with a little creek running through the middle of the vineyard. Native flowers and plants grow under the rows with no herbicides or pesticides sprayed and no cultivation. The vineyard is dynamic in every sense; biodynamic, characterised by constant change, full of attitude, energy and new ideas and may be a force that stimulates greater change within viticulture.
Winemaking
Essentially this is a batch of 2 vessels- one amphora and one barrel. The amphora was natural ferment/ full malo. The ferment was still ticking along with no sulfur when we went to blending. After chilling overnight, the bunches were carefully hand-sorted and lightly cold-pressed whole. The juice was left to naturally settle before going into amphorae/barrel for a natural fermentation. During this time the wine also went through a partial malolactic fermentation. All were stirred fortnightly on lees to build texture and mouthfeel. In contrast to the CBDB this wine is a little less refined but easier to handle, lower acidity, smooth and round with lots of flavour.The wine was bottled un-fined and only lightly filtered to keep things clean but honest.
Winery
Variety: Chenin Blanc
Vessel: Amphorae & Barrique
MLF: Partial
Time: 10 months
Closure: Diam 3s
Fining: None (Vegan Friendly)
Sorting: Hand pick & bunch sorting
Alc: 13.5%
Volume: 50 doz
Vineyard
Vineyards: Certified organic
Soil: Gravelly loam
Elevation: 100m
Sub Region: Yallingup
Vine Age: 35 years
Sea: 2.5-5km away
Picks: two
2025 'Between the Capes' Chardonnay
Here’s something new from the team at L.A.S. Vino, a Chardonnay that brings together fruit from several unique pockets of Margaret River: Wilyabrup, Metricup, Karridale . All of it’s Gin-Gin clone, hand-picked and whole-bunch cold pressed to capture freshness and purity right from the start. Fermentation and maturation take place in seasoned barriques, with gentle lees stirring every couple of weeks to build texture and depth. There’s no malolactic fermentation here, so the wine holds onto its natural acidity and brightness.
A Chardonnay that’s vibrant and layered with zesty citrus, juicy stone fruit, and just a whisper of oak wrapped up in the L.A.S. Vino signature style: pure, thoughtful, and just a little bit wild.
Winery
Variety: Chardonnay
Vessel: barriques/amphora
MLF: None, fortnightly battonage
Time: 10 months in oak.
Closure: Diam 3s
Sorting: Hand Pick & Bunch sorting
Alc: 13.5%
Vineyards
Multiple Vineyards in Margaret River
Elevation: 80m Average
Sub Regions: Metricup Willyabrup Karridale
Vine Age: Average 25 years
Vines: VSP
Picks: Multiple hand picks
2024 Rose
Tinta Cão/ Pinot Noir
Story
Tinta Cão is a bit of a mystery—an ancient, rare variety from Portugal known for its beautiful spice and floral aromatics. We’ve been working with it for over a decade in our reds (you might know it from The Pirate Blend), and after years of experimentation, we started to suspect that its finest expression might actually be as a rosé.
From just two tiny rows of vines in Wilyabrup, we managed to get a single barrique. Closer to bottling, we blended it with an equal portion of Pinot Noir rosé—fermented in both oak and stainless steel—to round out the profile. The wine spent 10 months resting in barrique with regular lees stirring to build texture and complexity.
The result? Totally unique. Seriously delicious.
Taste
Think rose petals, fresh raspberries, wild strawberries, and a gentle hint of spice. It’s bright, lifted, and full of character—just like the grape itself.
Winery
Variety: Tinta Cao /Pinot Noir
Vessel: Barrels: oak and stainless
MLF: Yes,partial
Time: 10 months in vessel
Closure: Diam 3s
Fining: None (Vegan Friendly)
Alc: 13.4%
Sorting: Hand pick, bunch sorting
Vineyard
Soil: Gravelly Loam
Elevation: 80m
Sub Region: Willyabrup
Vine Age: 35 years
Vines: VSP
Picks: Two
2023 L.A.S Vino ‘TNT’
Touriga Nacional Tinta Cão
Story
Touriga Nacional is Portugal’s premier grape variety, renowned for its role in both Port and still red wine production. Despite Australia sharing a similarly warm climate with Portugal, Touriga Nacional remains a rarity here—particularly in Western Australia, where only four or five vineyards are known to cultivate it.
This blend features two Portuguese varieties that complement each other beautifully: Touriga Nacional brings structure and depth, while Tinta Cão adds aromatic lift and finesse. All fruit was hand-picked from 45-year-old, dry-grown vines in Yallingup. Both bunches and individual berries were carefully sorted before undergoing open co-fermentation with gentle hand plunging. The wine was then pressed to barrel and matured for 18 months in seasoned French oak. No fining was carried out, and only minimal additions were made.
Taste
If you love rich, smooth, full-bodied reds but are ready to explore a new flavour spectrum, this wine is for you. It offers layers of dark berries, blackberry, and blackcurrant, wrapped in a plush, velvety texture. Subtle notes of Christmas spices—think nutmeg and clove—add warmth and complexity to the finish.
Winery
Varietys: Touriga Nacional Tinta Cao
Fermentation: Natural
Vessel: 225L Barriques
Time: 12 months in oak.
Closure: Diam 3s
Fining: None (Vegan Friendly)
Sorting: Hand Pick & Bunch sorting
Alc: 14.5%
Vineyard
Soil: Gravelly loam
Elevation: 80m
Sub Region: Yallingup
Vine Age: 40 years
Vines: Lyre System
Sea: 3km away
Picks: Singular hand pick
2025 'Between the Capes' Cabernet
Vineyards
A blend sourced from several vineyards located between the capes of Margaret River. All sites are planted to mature vines, each with a minimum vine age of 30 years, and grown on classic gravelly loam soils.
Winemaking
All fruit was hand-picked and cooled before undergoing meticulous bunch and berry sorting by hand, resulting in fermenters filled with pristine, caviar-like berries. Fermentation occurred naturally as whole berries in open fermenters over 20–30 days, with gentle hand plunging and fermentation at ambient cellar temperatures prior to pressing to barrel.
The wine was matured in barrel for 11 months, then settled naturally in tank for a further three months before bottling with a light filtration.
Wine
In contrast to the L.A.S. Vino Cabernet Sauvignon — a single-vineyard wine matured in oak for 18 months — this wine is a blend of two vineyards, comprising two single barrels of Cabernet Sauvignon. The resulting wine is varietal, supple and smooth, with flavours of mulberry and dark chocolate.
Winery
Variety: Cabernet Sauvignon
Vessel: 225L Oak barrels
Time: 11 months
Closure: Diam 10s / Wax
Sorting: Hand pick & bunch sorting & Berry Sorting
Alc: 14.0%
Production: 60 doz
Vineyard
Soil: Gravelly loam
Elevation: 80m-100m
Sub Region: Yallingup/ Willyabrup
Vine Age: Average 30 years