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Haselgrove Catkin Shiraz 2019

Luscious flavours that flirt with your tongue
  • $61.00

Learn More About This Product

Primary Notes: Dark cherry, plum Red summer berries Spice

Secondary Notes: Oak

Tertiary Notes:

Body: Full

Dryness: Dry

Acidity: Medium

Tannin: Medium

Alcohol (%): 14.7%

Origin: McLaren Vale, Australia

Maker: Haselgrove Wines

Grape: Shiraz

Fermentation: Heavy Wood

Awards: > 95 Pts

Decanting:

Serving Temperature: Best served at 16 - 18 degrees

Asian Food Pairing: Braised beef, peking duck

Western Food Pairing: Bbq spare ribs, roasted lamb

Description

Haselgrove Catkin Shiraz 2019

The Catkin story revolves around the Hazel Tree. The Celts believed the trees that grew around them all held special powers. The Hazel Tree is arguably the quintessential Celtic Tree due to it's legendary position at the heart or entrance of the Otherworld. This wine is named after the flower of the Hazel. Catkins are the cascading bunches of Hazel flowers seen in late winter signifying the origin of harvest with exploding colour and life.

Deep Garnet in colour, the nose is intense and exudes bright fruit and lifted perfume. Red summer berries intertwine with dark cherry and plum, finished with integrated spicy French oak.

Rich and full flavoured yet elegant, a powerful wine without being excessively weighty. Luscious fruits combine with quality oak giving structure and mouth coating tannins.

This wine will be enjoyed for many years to come.

100% Shiraz.

Vineyards

Catkin is blended from four parcels of wine, each from a unique micro-climate region of McLaren Vale. The first from Whites Valley producing wines with textural tannins and great flavour depth. The second from McLaren Flat is off the vineyard surrounding the winery, producing elegant lifted wines with fine tannins. The third from Blewitt Springs produces wines with elegant red fruits and hints of menthol. And the last vineyard from Aldinga produces full-bodied wines with dark fruits. The resultant blend, is one of exquisite balance, far surpassing the sum of its parts.

Destemmed into open fermenters as whole berries. Plunged 3 times daily for 12 days, then pressed to finish fermentation and undergo malolactic fermentation in barrel.

AWARDS & ACCOLADES

- 95 Pts