CASTELLI ESTATE
In 2004, the Castelli’s dream of a family-owned winery became a reality when, upon the slopes of Mt Shadforth, the Castelli Estate property was purchased - A 120 acre farm which overlooks Wilson’s Inlet, Mt. Lindesay and the lush countryside around Denmark.The property was acquired with a semi-complete winery which, with the family’s extensive construction and engineering experience, was later completed in 2006. With a strong commitment to quality, the next twelve months were spent putting together a highly talented winemaking team.
The Castelli family enticed winemakers Mike Garland and Andrew Hoadley to come on board in what were the beginnings of one of today’s most promising Western Australian boutique wine brands. Through our dedicated winemaking team’s extensive experience, the sourcing of the state’s best fruit and the family’s passion and commitment to quality, Castelli Estate’s wines hold the promise of something special. With our name on every bottle, we are proud to bring you what is synonymous with the Castelli name: a passion for wines that are made with a relentless commitment to quality.
WINEMAKING
Pre-press skin contact of 4 hours to give palate weight and texture.Only free run extract of 490L/Tonne was used with 48hrs leessettling. Yeast used was R-HST. Cool fermentation in insulated tanks at approx 12-14 degrees C. Fermentation was ceased at 3.2g/L of residual sugar.
TASTING NOTES
This wine is fine example of cool climate Porongurup Riesling from another excellent vintage. A bouquet of floral citrus blossom with sprinkles of lemon sherbet and lime juice surround a tightly wound lime core. The crisp, talcy natural acidity gives great structure and backbone to the wine, whilst the Germanic influences of skin contact and long pressing cycle provide finely focused mid-palate minerality. The structure and fruit weight of this wine are the trademark qualities of this region and this will ensure confident cellaring for the next 10 years or more.
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