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.
2017 was a vintage slow to get out of the blocks. A cool and overcast spring meant slow ripening with amazing fruit flavours and zingy natural acids. Constant rain periods then meant everyone had to be on high alert for fungal diseases and picking was sometimes dictated by incoming rain events. Crop levels were up after perfect flowering conditions, necessitating that some fruit needed to be thinned to maintain intense fruit and high quality. Like 2016, Riesling and Chardonnay were outstanding and the Frankland River reds enormous and juicy.
The fruit was harvested in the cool of night to preserve fruit intensity and minimal delay in processing time. Some pre-pressing cold maceration occurred to maximise mid palate texture. Early separation of free run and pressings (~490L/T) allowed for the delicacy of the variety to be preserved and minimise phenolics. Only free run juice was used for this wine. Fermentation was carried out under temperature controlled conditions (12-14°C) using R-HST yeast to dryness.