Originating from Denmark, where he honed his skills as a wine buyer and sommelier, Deichmann’s winemaking journey took a significant turn upon his arrival in Australia in 2012. Immersing himself in the local wine scene, he worked at renowned wineries such as Yalumba, Darenberg, and Bleasdale, gaining invaluable experience and forming a pivotal relationship with mentor Roger Pike.
Based in McLaren Vale, Poppelvej’s range is sourced from this here and the Adelaide Hills. “The first time I came to this region, there was no doubt that this is where I was going to make wine. With Adelaide Hills in the backyard, Gulf St Vincent in the front yard, and McLaren Vale underfoot – what’s not to love?!”
“One of the bigger challenges is knowing when to pick the fruit for my style. I have managed this challenge by working with the same vineyards year after year so that I can form a relationship with each vineyard. My favourite thing about this region is the cool breeze from the ocean, which is a significant factor in creating the style of wine that I produce.”
Deichmann highlights the importance of experience gained through consecutive vintages in McLaren Vale, emphasising how familiarity with the vineyards enhances his winemaking. He notes, “One of the bigger challenges is knowing when to pick the fruit for my style. I have managed this challenge by working with the same vineyards year after year so that I can form a relationship with each vineyard. My favourite thing about this region is the cool breeze from the ocean, which is a significant factor in creating the style of wine that I produce.”
Deichmann is driven to make non-traditional wines. “I am trying to change the perception of Australian wine in Europe,” he says. “My wines are all unfiltered and wild fermented. My golden rule in winemaking is never to inoculate or filter my wines. No additives bar sulphur – maximum 60ppm, with most below 40ppm, using concrete eggs for fermentation and maturation. Embrace the wild!”
His wines focus on texture and early approachability, including a range of alternative varieties and techniques, from skin contact expressions of white grapes to pet-nats, to zeitgeist bottlings of chenin blanc, pinot meunier, cabernet franc, and more. Concrete egg-shaped vessels are employed in the winery for fermentation and maturation.
Community plays a central role in Deichmann’s winemaking. He speaks of a collaborative spirit within the local wine industry, “Everybody helps each other out in our local wine community. It is never a competition, and the success of the local wine community is thanks to everyone bouncing off each other.”
Deichmann’s approach to challenges, particularly in adapting to climate variability, exemplifies his pragmatic and forward-thinking mindset. His sustainable practices in the winery, including the use of rainwater and solar energy, highlight his commitment to environmental stewardship and a lighter footprint on the land.
Looking ahead, “The next 5 to 10 years will be spent fine tuning my style and wine. I want to work with more Rhone varieties like cinsault.”
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