Paralian is the long awaited, and much lauded, solo project of Skye Salter and Charlie Seppelt, who between them have amassed over 50 vintages around the world at names including Chave, Dublère, Château Giscours and Shaw + Smith. Launched in 2018, it was not until 2022 that they were able to crush over 10 tonnes, allowing Skye to leave her previous role at Willunga 100 and focus on Paralian full time. The goal of Paralian is focus on, and shine a light on, distinguished sites throughout McLaren Vale. The winemaking is traditional and gentle. The red wines are made in 133-year-old wax-lined concrete fermenters, with a portion of whole bunches, and are hand plunged and foot trod over relatively long natural ferments. The wines were raised in French puncheons, with little or no new oak. The chardonnay is barrel fermented, employing less than 20 per cent new oak. “We are looking towards modernity with our style, high fragrance, brightness and above all, drinkability at an early stage with the potential to be cellared. Great wines are great when they’re young and great when they’re aged. It’s not a complex ideal… but to do less is to do more. A lot more thought has gone into the shaping of these wines than in a more commercial world… one we are both well versed in.”