A light, moreish wine that captures the best flavours of young, vibrant Grenache and sets them against an intricate backdrop of dried herbs and spices. Upon entering the mouth Serotina is all about pure, pristine fruit flavours, but there are darker, spicier things in the shadows that take hold and carry the captivating finish. The buoyant nose is highlighted by cherry compote, red liquorice and Satsuma plum together with hints of dried herbs and potpourri. The bright, focused entry opens to a soft, slinky palate yielding red currant, cherry bon bon, dried cumquat, plum, and white pepper. Delicious.
Meaning at the end of the day, the time that bats fly. Also an attractive e flower and a type of cherry. So many wine connotations. From the Latin Serotinus, but in the feminine voice (for 100 pretentiousness points).
Two-thirds of the Grenache was sourced from an elevated vineyard near Williamstown at the southern end of the Barossa where the Valley meets the Adelaide Hills. The cooler Williamstown site produces the bright, punchy Grenache that forms the core of Serotina. The rest of the Grenache is from a warmer Bethany vineyard growingGrenache with darker characters. Together, the Grenache vineyards comprise almost 70 percent of Serotina.
Cinsault & Shiraz
Around one-quarter of the Sertotina is Cinsault from a Bethany vineyard not far from the Grenache. Here the sandy soil and slight elevation above the Valley floor produces soft Cinsault with a beautiful bouquet. A splash of Shiraz comes from Murray Street near Greenock in the northwest of the Barossa. The Shiraz grows on a warmer site below 280m on hard, red-brown soil, helping to create wine with lovely texture and dark red fruit flavours.
All grapes were hand-harvested, with the Bethany Grenache, Cinsault and Shiraz arriving around late March, followed by the Williamstown Grenache, which was harvested in late April. The Bethany Grenache was destemmed and crushed before a short cold soak and long, cooler ferment. There were 3 different treatments for the Willy Grenache: around half was destemmed and crushed; one-quarter was sealed in a closed fermenter for carbonic maceration; and the remainder was set aside for a cool ferment that included 30 percent whole bunches. Both the Cinsault and Shiraz were destemmed and crushed, with the Cinsault pressed early after 5 days on skins The Shiraz had an 8 day ferment and 8 days of extended maceration. All ferments used wild yeast, and were basket pressed to tank for settling before being gravity transferred to barrels. Small, old French oak was used for maturation. The Willy Grenache spent 8 months in oak, while the rest had an extra month. The wine was blended and bottled in early January without fining or filtration.
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
Grapes were selected from low yielding vines growing on the higher
slopes of our estate on 20th March, 2016.
Approximately 20% handpicked and harvested at 14.2 Baume. Open rollers used at crushing to maximize percentage of whole berries. Approximately 50% fermented in a Potter fermenter and 50% in an open fermenter. The fruit was 5 day’s cold soaked at 2-5°C to increase colour vibrancy and maintain fruit freshness. The juice was allowed to warm up on its own with natural yeasts starting fermentation, additional yeast added at 6 Baume. Extended skin contact post fermentation (50% 2 weeks in potter & 50% 4 weeks in open fermenter) for additional tannin extraction, integration & palate softening. Transferred to oak for malolactic fermentation – 20% new French oak and balance into 2-3 year old French hogsheads. Bottled September 2016.
Mixed red & black berry aromas with strong varietal character. A mouth filling, well balanced medium to full bodied palate, well-structured with soft, silky tannins.
RELEASE DATE July 2019
ALCOHOL 13.8% alc/vol
SCREW CAP Ensures freshness and longevity.
Join Simon and his family in realising their dream and date with destiny!
Simon Tolley; Viticulturist
The 2015 Syrah is a special wine delivered from the Adelaide Hills’ Longview vineyard – in a region with a strong reputation for producing great Shiraz.
Whole berries and some whole bunches (up to 40%) were put into a fermenter and left to sit. A slow, even fermentation – on skins for a month, then pressed off to French oak, with a portion treated to larger new oak.
The wine shows plums and layers of fruit and spice that gradually open up. Tannins from the whole bunches extend the palate, with a mouthfeel and flavour that continue long after the last sip.
The 2015 Red label Catlin Shiraz is from a single vineyard in Macclesfield. It was picked in several parcels and fermented in several small fermenters. It was mostly crushed and destemmed with some whole bunches being added. This wine was wild fermented and spent some time on skins post ferment. It was then matured in French oak for approx 11 months. It displays great flavours of plums and raspberries. It has firm tannins with out being big and finishes with a lovely acid line. This wine is eminently drinkable now, but will continue to improve for the next five years and beyond. It displays a spectrum of tightly coiled fruit from blueberries and plums with underlying subtle spice.
Grape variety 100 % Shiraz
Region Adelaide Hills, Macclesfield , Australia
Winemaker Darryl Catlin
Alcohol (ABV) 14.0%
Acidity 6.04 g/l
Residual Sugar 0.34 g/l
Wine pH 3.64
Oak Approx 30% new French oak.