VARIETIES: Shiraz 100%. Eligo represents the best of my 2017 vintage and is sourced from some excellent Shiraz vineyards in the Barossa Valley and Eden Valley regions.
WINEMAKING: Fermentation with submerged cap in small stainless steel fermenters. Some batches had up to 2 weeks on skins.
OAK MATURATION: 100% barrel matured for 20 months with 60% new fine grain French oak hogsheads (300 litre) and the balance 2 and 3 year old hogsheads.
TA 6.40 g/l
STYLE: My aim with Eligo is to produce a structured but elegant expression of Barossa Shiraz. A wine with restrained power, rich texture and palate length. Eligo is a vineyard selection of the best, low yielding parcels of exceptional fruit that I find during the vintage.
VINTAGE: After good winter and early spring rains the soil profiles were generally full, but a combination of a windy spring with northern Barossa frosts did dramatically reduce the production for some vineyards. A dry late spring and hot start to summer was brought to a halt on Valentine’s day by significant rain and then cooler conditions for the remainder of vintage. These cooler conditions provided an extended ripening period and allowed excellent flavour to build.
Colour: Deep purple red.
Nose: Lifted black plum, blackberry and blueberry with hints of earth, anise and spicy, savoury oak.
Palate: Elegant expression of rich dark fruits with some earthy savouriness and smoked meat flavours. Long and intense with excellent fruit purity and freshness, finishing with a taut backbone and persistent fine tannin structure.
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 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.