A thorough education under Taras Ochota has set the tone for Louis Schofields’ transition from Adelaide sommelier and wine bar owner to Hills based vigneron. Worlds Apart Wines got off the ground in 2017, with Louis and his partner Hannah setting out with the enviable task of making wine that tastes good. In the cellar their approach could be described as minimal intervention in the sense that there are zero additions save for small amounts of SO2 for stability. Louis prefers to taste contstantly throughout the fermentation stage, drawing upon years of experience working with the great wines of the world as a reference point. Once fermentation ends, the wines are sent to bottle quickly and left to mature. The desired wine style being one of vibrancy, purity and a sense of place. They’re fortunate to have access to an outstanding network of growers dotted around South Australia. Vine material, largely farmed either organically or sustainably, ranges from Grenache through Touriga Nacional to Gamay and Riesling. It’s a wide palate, but the overall goal is to be working with varieties planted on the right soils and in the right environments around the state. We’re huge fans of the drinkability on offer here, as well as the varietal expression. They offer a snapshot into one part of the future of Australian wine as well as an indication of just how clean the producers on the natural end of the spectrum are able to function.