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 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 three rack-returns during ferment. Yeast strains used were Clos and F15. Total time on skins was 26 days to allow for tannin development and balance. Fifteen months in 50% new and 50% one year old French oak barriques (predominately Bossuet and D’Aquitaine).