The fruit for the 2012 Kastambul Shiraz was hand harvested over two picks, being the 17th and 23rd of March, with the subtle variances in ripeness paving the way for greater complexity in the final blend. The prevailing vintage conditions, small bunches, tiny berries and a low yield in general meant that a meager 1.82t was picked in total.
Once at the winery, the first parcel was destemmed then tipped directly into a two tonne fermenter without any pumping. This provided us with a high percentage of whole berries, aiding in the retention of the lifted berry and pepper spice flavours. The second parcel had the inclusion of 20% whole bunches, aiming to provide extra lift and savoury complexity. Indigenous yeasts commenced the fermentations, and the crimson musts were both hand plunged two to three times per day, based on fermentation rate and temperature. Towards the end of ferment, both parcels were pumped over in order to aerate and invigorate the yeast prior to pressing.
After being gently pressed, the wines were filled into French oak barriques where primary and secondary fermentation was completed. After twelve months in French oak, each barrel was carefully racked and blended. Once complete, the wine was bottled with minimal finings and filtration.
Deep crimson in colour, the 2012 Kastambul Shiraz shows a delicate hint of blood plum, berry fruit and violets with a gentle savoury spice undercurrent. The palate is fine and balanced, with the subtle French oak complementing the primary fruit, savoury complexities and velvet tannin persistence.
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.