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il Liris
Rouge 2016

$65 per bottle

RRP: $75.00

Region: Great Southern
Variety: 57% Cabernet Sauvignon, 35% Shiraz, 8% Malbec
Alcohol: 14.7%

 

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Tasting notes

As with the previous vintages of Il Liris, the aim when selecting barrels for the final wine was to look for those providing the best balance of structure and fruit weight, with structure being the foremost criterion. The purity of Cabernet fruit expression shines through and is at the forefront aromatically. The Shiraz brings richness, spiciness and mid-palate plushness, with its softer tannins playing a support role to the layered Cabernet backbone. The Malbec provides a structural, earthy element to the wine that supports the fruit sweetness and aromatics. It is a wine that provides a myriad of complexity with each mouthful where every return to the glass provides something new. This powerfully structured, well balanced wine is designed to age well over the next 10-15 years. We have used the state of the art ‘Vinolok’ glass closure to ensure confident cellaring.

Tasting notes (PDF download)
2016, 2015, 2014, 2013, 2012, 2011

Season notes

2016 was one of the most varied vintages in years for the Southern regions in WA. An early budburst followed by a relatively hot dry spring and mild summer, saw early flowering and fruit set. Every indication was for one of the earliest and quickest vintages on record. Some sparkling fruit was received late January which is our earliest ever fruit intake. Heavy rain mid January and the onset of cold night temperatures slowed sugar accumulation but in turn helped flavour development. Crop levels were up on 2015, but still relatively low (avg 4-5/Ha). Selection of picking date and fastidious vineyard management was crucial in 2016 with narrow ripening windows and some disease pressure.

Winemaking

The fruit underwent Pre-fermentation cold soaking for 10 days followed by a clean, warm (25-30°C) ferment. Maceration was via twice daily pump-overs (using specialized gentle tannin extraction method) also 3 x rack-returns during ferment. Yeast strains used were Clos and RC212. Total time on skins was 23 days for Cabernet, 16 days for Shiraz and Malbec which allowed for tannin development and balance. All red barrels in the winery were tasted and assessed to achieve the best vintage blend. Approximately 75% of the selected barrels were from new French oak, with the remainder one year old.

Wine data

Alcohol: 14.2%
pH: 3.64
T/A: 5.46g/L
Residual Sugar: <1g/L

Picking data

Date picked: 31st March 2016 (Cabernet)
Baume: 13.9
pH: 3.65
T/A: 5.3g/L

Date picked: 16th March 2016 (Shiraz)
Baume: 14.5
pH: 3.75
T/A: 4.1g/L

Date picked: 9th April 2016 (Malbec)
Baume: 13.8
pH: 3.62
T/A: 4.9g/L