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GOLD – China Wine & Spirits Awards

95 Points – Sam Kim, Wine Orbit

94 Points – James Halliday Wine Companion

BRONZE – McLaren Vale Wine Show

Tasting Notes:
The nose is opulent and complex. Dark cassis and berry compote combine with dried herb and festive spice.

A generous portion of new French oak compliments the rich and full-bodied mix of dense red fruits. Complex and alluring tannins give structure and elegance with bright natural acidity providing a mouth-watering and moreish finish.

Single Vineyard:
Selected from Haselgrove’s own vineyards in McLaren Flat from vines planted in 1972. Soil is deep sand to sandy loam over clay. A very gentle north-westerly aspect with East West row orientation allows more delicate characteristics to develop. Characteristics common to the sub-region include blueberry fruit, some red fruit, plums and a subtle violet lift with elegant tannins.

Winemaking:
Destemmed but not crushed to open fermenters, cold soaked for 3 days under inert gas cover, then fermented at 22-28 degrees and plunged 3 times a day with a gentle pump-over during peak ferment. On skins for 8 days before pressing to 1 and 2 yo French oak Hogsheads. The batch is kept separate through maturation and after 18 months, barrels are individually selected to showcase the very best this block has to offer.

Oak:
18 months in 1yo & 2yo French Oak Hogsheads.

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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.

Winemaking:
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. Batches are kept separate until blending after 20 months of maturation.

Oak:
20 months in new & seasoned French oak.

Cellaring: Drink from now to 2036

Awards:
96 Points – Winestate Magazine
95 Points – Sam Kim, Wine Orbit
95 Points & 4.5 Stars – Wine Showcase
SILVER – London Wine Competition

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96 Points & 4.5 Stars – Winestate Magazine
SILVER – International Wine Challenge 2021
SILVER – New Zealand International Wine Show 2021.Vineyards:

Selected from multiple sites in the McLaren Vale region, with each displaying a unique site character that integrates well to form the final blend. Willunga area offers fruit displaying dark berry characters and hints of fennel with chewy tannins, while fruit from McLaren Flat displays floral notes and finer tannins.

Winemaking:
De-stemmed to a combination of open and static fermenters and fermented on skins for 10 days with pump overs 3 times daily. Pressed directly to oak to finish secondary fermentation. Matured for 16 months in 20% new and 80% seasoned French oak. Drink Now to 2027

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The Du Plevaux range of premium wines are selected and made from only the best grapes Uitkyk farm has to offer. These vines have been nurtured all through the year and of the total harvest only a few tons of the very best grapes will be hand-picked to make this truly remarkable wine. Special care is taken with these grapes, from the vineyard to the winemaking process to ensure that these wines are proud bearers of the family legacy. It is often said that the quality of these wines are only surpassed by the breath-taking views of the farm.

Awards:
Gold Medal – Vitis Vinifera 2016.
Silver Medal – Veritas Awards 2015.

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