Hypnos is the mythological personification of sleep who dwells in the underworld in a cave where day and night meet. The waters of the Lethe – the river of forgetfulness – flow through the cave. Hypnos lays on his soft couch, surrounded by his many sons, who are the bringers of dreams. Hypnos is said to be a calm and gentle god who helps mortal humans in their time of need.
The Shiraz is from 2 blocks either side of the main road in Stanley Flat, just north of the Clare township. These 30 year-old vines growing in hard-packed soil produce tiny, intense berries. The resulting wine is vibrant purple, and has an amazing earthiness to go along with the fruit and spice of good Clare Shiraz.
Adelaide Hills Pinot Noir is the foil for the Shiraz. The combination of clone (20 year-old MV6) and location (Woodside, elevation 390m) produced a relatively weightier Pinot Noir with juicy, richer red fruit flavours and a complex mix of floral and spice aromas – the perfect companion to the predominant Shiraz component of the blend. Grapes from both Woodside and Clare were handpicked and bunch sorted at the crusher.
Both varieties were wild fermented separately in small open vessels after a short cold soak, with the Shiraz having 5% whole bunches and the Pinot Noir 15%. Following short periods of extended maceration, the Pinot was pressed direct to small old French oak while the Shiraz was settled before transfer to barrel. 40% of the Shiraz spent 12 months in a new French oak puncheon before going to small, old French oak. Both varieties had 18 months maturation time before bottling without fining or filtration. Blending Shiraz and Pinot to achieve the best balance between the 2 was fascinating, but more challenging than expected. Many hours were spent trialing different combinations before we hit the sweet spot that makes the most of the interplay between these unlikely bedfellows.
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.
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.
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.
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 2016 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.