From my tastings of many “Monte’s” from around the world and Australia, it is deemed a good alternative to Shiraz. A variety that is very late in ripening and is as tough as they come. I like to drink Monte and hence I have wanted to make one for a long time. The vineyard is in the northern side of the Adelaide Hills. It is on a tough piece of dirt and yet it seems to survive and even laugh at this. The grapes were slowly fermented and part of this batch was given extended time on skins.
Grape varieties 100 % Montepulciano
Region Adelaide Hills, Kersbrook , Australia
Winemaker Darryl Catlin
Alcohol (ABV) 14.5%
Acidity 6.0 g/l
Residual Sugar 0.67 g/l
Wine pH 3.59
Oak Approx 20% new French oak balance old FO.
Showcasing the cool climate elegance of the Southernmost tip of Eden Valley at Springton, this dry grown Syrah vineyard stands out each year during classification. It shows unparalleled poise and perfumed elegance quite distinct from its Barossa Valley floor neighbours whilst retaining remarkable depth of avour and structure.
From Koine greek euangélion means “GOSPEL or GOOD NEWS” (of redemption through Jesus’ life, death and resurrection). Lower yields and a warm, moderate January provided an early start to our harvest in late February. A sudden rain event in early February marked a change to unseasonably mild conditions allowing us to pick vineyards at optimal ripeness without loss of natural acidity.
Highly perfumed it shows wild forest berries & white pepper aromas and a complex palate of fresh Black Berries, peppercorns and refreshing Morello cherries fermented in a 6 tonne open fermenter with 7 days skin contact and twice daily pump-overs. Matured in shaved, seasoned (two to five year old) French oak hogsheads for 11 months.
Suitable for vegetarians/vegans.
Daniel Chaffey Hartwig
Nestled in the heart of the Adelaide Hills is the picturesque Piccadilly Valley, and with its unique cool climate, pre-historic soils and altitude, it just happens to be one of the best places in Australia to produce world class Chardonnay.
The fruit for the 2012 Kastambul Chardonnay was hand harvested on a cool, misty Adelaide Hills morning on March 23rd. The small bunches of premium fruit were carefully sorted, selected and placed into 400kg picking bins and transported directly to the winery, where the fruit was tipped into the bag press to allow gentle whole bunch pressing. The pristine free run juice was then cold settled overnight prior to being racked into a mixture of new and seasoned French oak barriques.
Each barrel was allowed to warm naturally, and wild yeasts commenced fermentation. Two barrels were then inoculated with selected yeast strains to compliment the naturally occurring fermentations. Towards the end of ferment, all barrels were held at 18 degrees to encourage partial secondary fermentation. Once the ideal balance was achieved, the wine rested on yeast lees for a further nine months to gain extra complexity.
After ten months in French oak, the barrels were meticulously racked, blended and sent to bottling without filtration.
Bright pale straw in colour, the 2012 Kastambul Chardonnay shows delicate hints of white peach, cashew and melon fruits with a touch of flint and funk from natural fermentation. The palate is fine and balanced, with an elegant touch of oak complementing the primary fruit flavours and fine acid structure.
We harvest our Sauvignon Blanc in the cool of the night when the fruit is cool and fresh. It makes for a crisp, vibrant wine that is deliciously drinkable.
2016 Old Pump Shed Pinot Noir
Deep crimson in colour with a perfumed bouquet of strawberry and herbs, rich and savoury with hints of rhubarb and dark cherry, firm balanced tannins and the masterful use of French oak (20% new) add to the complexity providing a wine that will reward patient cellaring.
A small parcel of carefully tended vines of Chardonnay fruit was harvested from the Tolley Vineyard in Woodside on the 1st March 2016.
Hand picked grapes were gently whole pressed to seasoned French oak barrels using free-run juice only. A high solids, wild fermentation followed, giving the wine texture and complexity. The wine then underwent Malo-lactic fermentation with weekly batonage (stirring) for 6 months before bottling.
Strongly aromatic with hints of stone fruit, cashew and spice. A full bodied style with subtle and restrained oak.
RELEASE DATE September 2016
To ensure freshness and longevity.
Join Simon and his family in realising their dream and date with destiny!
- Simon Tolley; Viticulturist
This single vineyard sparkling was specifically selected and handpicked for our premium sparkling wine. Handcrafted using traditional methods, this French style sparkling was basket pressed and barrel fermented before bottle fermentation. Hand disgorged in small batches on site, this pale salmon peach wine displays delicate strawberry and apple, fine bead with biscuity highlights developed from an extended time on lees.
GREENOCK 2013 BAROSSA VALLEY SHIRAZ
Magic Dirt has been inspired by the various sub regions’ terroir of South Australia’s Barossa Valley. After several years of trials, we originally chose three subregions that show profound differences, but still reflect the true qualities of great Barossa Valley Shiraz. All vineyards selected are trellised with a single cordon, single catch wire, and planted with the clone 1654. In 2012 the range was extended with a wine from a vineyard on Mengler’s Hill in Eden Valley and in 2013 a fifth wine was included from Willunga in McLaren Vale. The philos- ophy has remained the same...the barrel selected truly showcases the vineyard it is from and not every subregion is selected every year if the representation is not seen.
Colour – black core with deep red rim.
Nose – The richest and fullest of the Barossa Valley vineyards, the aromas are fresh and lifted with black and purple fruits, meaty notes, graphite, earth and spice.
This wine explodes with a fresh and juicy entry of dark fruits, chocolate and earth which carry through the palate and then fine spicy tannins pull everything together to a long seamless finish.
There is a lot going on here and as a result, I feel that this wine will drink well 2016 – 2035.
Centrally located this vineyard is 2.4 kilometres south west of Moppa, and 4.5 kilometres north of Stonewell. It is planted in classic red brown earth, with rich loam over heavy red clay. This soil encourages phenolic development and the north-south orientation, with a southerly aspect reduces exposure resulting in richness of flavour and good tannins.
Vinification & Maturation
Fermented in a 2t open top vessel, fermentation lasted 10 days with total time on skins of 17 days before being drained and pressed. The free run and pressings were blended and then the component earmarked for this wine was matured in 3 year old French barrique for 23 months. The wine was then fined lightly and bottled without filtration. Matured in bottle for 17 months before release.
Harvested March 2013
Bottled February 2015
Deep crimson in colour with a complex aroma of dark cherry, plums and ripe cocoa beans. The palate is powerful and well structured, fleshy, with lashings of flavour finishing slick and focused.
Hand harvested, destemmed and crushed into small 1.5 tonne open topped fermenters. The fruit was chilled for 6 days before being allowed to naturally warm up to start fermentation. To optimise the vineyard expression a range of hand plunging cap management techniques were used across the different vineyard parcels. Post-pressing, the wines were transferred to a combination of new and seasoned French and American oak hogsheads. Matured for 20 months in oak without racking, the wines were then carefully blended. The blended wine was then naturally clarified and bottled with minimal filtration.
Vineyard | Region
Barossa Valley 60+ year-old vineyard | Menglers Hill sub-region Barossa Valley 80+ year-old vineyard | Moppa sub-region Barossa Valley 60+ year-old vineyard | Ebenezer sub-region
1.3 t/acre Menglers Hill vineyard 1.1 t/acre Moppa vineyard
1.4 t/acres Ebenezer vineyard
Total Acidity: 6.2 g/l
Shiraz 100% Residual Sugar: NIL Production: 500 doz
Built to last - optimum year 2026+