REGION: Barossa Valley
VARIETIES: Shiraz 52%, Grenache 32%, Mourvèdre 16%
The Shiraz was sourced from old vineyards in the Krondorf and Ebenezer districts, Grenache from the Tanunda, Ebenezer and Eden Valley regions and Mourvèdre from the Light Pass and Ebenezer regions.
WINEMAKING: Fermentation with submerged cap and small open stainless steel fermenters.
OAK MATURATION: 100% barrel maturated for 15 months, with just 10% new fine grain French oak hogsheads (300 litre barrels); with the balance 3-6 year old barrels.
TA 6.06 g/l
STYLE: My aim with Plexus is to express the wide spectrum of red fruit flavours from Shiraz, Grenache and Mourvèdre and also provide structure with a seamless balance and long finish. Traditional, low intervention winemaking techniques are employed with Plexus, allowing the wine to be approachable in its youth, but also have a medium to long term cellaring potential for 8-10 years.
VINTAGE: The 2016 vintage started with a warmer than usual spring followed by early, but even, flowering and fruit-set. Frost, particularly in the Northern Barossa reduced yields however the conditions during fruit ripening were pleasingly mild and dry with rain in mid-January brining some welcome relief.
Colour: Vibrant purple with deep red hues
Nose: Dark berries and bramble with a dusting of spices, licorice and dried herbs
Palate: Medium bodied with a generous core of ripe black berries and supporting red fruits. Ample structure provided by fine grainy tannins with a long spicy finish
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.