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
The hand-picked fruit was chilled overnight to 5 º C then whole bunch pressed directly to barrel. Various yeast cultures (VL2, CY3079, D47 and indigenous) were used to provide complexity. Approximately half of the ferment was conducted by indigenous yeast. The wine was fermented in barrel to dryness under controlled temperature conditions. Only a small portion of the wine was allowed to complete MLF to retain its natural acidity and freshness. The predominant coopers used were Sirugue, D’Aquitaine and Bossuet of which 50% was new and 50% 1yr old. Regular, non-oxidative, lees stirring was also employed to develop mouthfeel and structure. Bottling was conducted in December as the oak/fruit balance was at its optimum.
TASTING NOTES
The wine displays generous aromatics of ripe peach, fresh grapefruit and white flowers with roasted cashew and gunflint nuances. Interwoven oak provides lifted nutty and spicy tones. Picking over a range of ripeness levels has helped provide such a complex array of flavours. Its structure is typical of the region: a balance of rich flavour with an intensely textural, taut mid-palate, fine acidity and exceptional length. The palate weight, structure and balance suggests that this wine can be confidently cellared for 5-7 years.
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