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il Liris
Rouge 2014

$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)
2015, 2014, 2013, 2012, 2011

Season notes

With a relatively mild winter and above average spring rainfall the vines entered the season with good soil moisture resulting in strong growth and good fruit set. This above average fruit set combined with strong canopies allowed steady ripening across all varieties enabling harvest to commence in late February and finishing mid April. The cool evenings and lack of extreme heat saw excellent flavour development. This was yet another cracking vintage in the southern regions of WA making it eight years in a row.


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: 14.7%
pH: 3.53
T/A: 6.4g/L
Residual Sugar: <1g/L

Picking data

Date picked: 15th April 2014 (Cabernet)
Baume: 14.9
pH: 3.80
T/A: 5.3g/L

Date picked: 14th March 2014 (Shiraz)
Baume: 14.7
pH: 3.83
T/A: 4.6g/L

Date picked: 17th April 2014 (Malbec)
Baume: 13.4
pH: 3.87
T/A: 5.4g/L