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.
Handpicked fruit was cold soaked for five days prior to fermentation in small open fermenters of which approximately 10% was left as whole bunches. Hand plunged twice daily for gentle extraction of flavour and tannin. Yeast strain used was RX60. Minimal new oak used (~15%), aged in 2 and 3 year old French barriques for 15 months.
Residual Sugar: <1g/L