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Chalambar Grampians & Heathcote Shiraz 2018

Seppelt

Chalambar Grampians & Heathcote Shiraz 2018

Seppelt

Chalambar Grampians & Heathcote Shiraz 2018

Special Treat
RRP (750 mL)
$27.00
750 mL
$20.50
6 x 750 mL
$123.00

Overview

Overview

Chalambar Shiraz was first crafted in 1953 by Australian Winemaking legend Colin Preece. Named after the picturesque Mount Chalambar located in Victoria’s Grampians Region, this wine is a multi-regional blend of Premium Shiraz parcels sourced from some of Victoria’s finest viticultural regions.

The 2017 vintage harnesses the individual strengths and distinct characteristics of spicy, floral Grampians Shiraz complemented by juicy Heathcote Shiraz. Expect savoury spice aromas with a medium-bodied palate abundant with mulberry fruits, complex spice flavours, and fine, velvety tannins.

Varietal Shiraz
Vintage 2018
Country Australia
Region Grampians
Volume 750 mL
Enclosure Screw Cap
Alc/Vol 14.5%
Peak Drinking Now - 2030
Winemaker Adam Carnaby

Taste Description

Taste Description

Nose

The perfumed nose shows bright raspberry and blueberry fruits combined with floral notes and savoury spice aromas.

Flavours and Palate

Soft and plush, the medium-bodied palate shows mulberry and blueberry fruits combined with complex spice flavours supported by fine, velvety tannins and mineral texture.

Food Pairing

Food Pairing

Beef
Lamb
Duck
Veg
Pizza

Awards and Accolades

Awards and Accolades

93 points James Halliday

James Halliday

“A blend of spicy, fragrant Grampians and juicy Heathcote shiraz, the sum of the parts greater than the price of each. It really does take you on a broomstick ride across Central Victoria, from the cool Grampians in the west to warm Heathcote in the east.”

Viticulture

Viticulture

A wet winter with above average rainfall was followed by cool, dry spring conditions, resulting in good fruit set and lower than average yields. Summer temperatures were cool with little rain, resulting in a long growing season and exceptional quality.

Premium parcels of Shiraz from the Grampians and Heathcote regions were fermented on skins for an average of 8 days, then matured in a combination of 225 L French oak barriques (80%) and 3000 L seasoned French oak vats (20%) for 12 months. Overall 15% new French oak.