Chalambar Shiraz was first crafted in 1953 by Australian Winemaking legend Colin Preece. Named after the picturesque Mount Chalambar located in Victoria’s Grampians Region, this wine is a multi-regional blend of Premium Shiraz parcels sourced from some of Victoria’s finest viticultural regions.
The 2017 vintage harnesses the individual strengths and distinct characteristics of spicy, floral Grampians Shiraz complemented by juicy Heathcote Shiraz. Expect savoury spice aromas with a medium-bodied palate abundant with mulberry fruits, complex spice flavours, and fine, velvety tannins.
|Peak Drinking||Now - 2030|
|93 points||James Halliday|
“A blend of spicy, fragrant Grampians and juicy Heathcote shiraz, the sum of the parts greater than the price of each. It really does take you on a broomstick ride across Central Victoria, from the cool Grampians in the west to warm Heathcote in the east.”
The perfumed nose shows bright raspberry and blueberry fruits combined with floral notes and savoury spice aromas.
Soft and plush, the medium-bodied palate shows mulberry and blueberry fruits combined with complex spice flavours supported by fine, velvety tannins and mineral texture.
Viticulture dates back to the 1850s Victorian gold rush in the cool and dry Grampians. The golden nugget of this stunning terroir is delicate yet intensely flavoured Shiraz with compelling fragrance and spice.
A wet winter with above average rainfall was followed by cool, dry spring conditions, resulting in good fruit set and lower than average yields. Summer temperatures were cool with little rain, resulting in a long growing season and exceptional quality.
Premium parcels of Shiraz from the Grampians and Heathcote regions were fermented on skins for an average of 8 days, then matured in a combination of 225 L French oak barriques (80%) and 3000 L seasoned French oak vats (20%) for 12 months. Overall 15% new French oak.
As a Hospitality Manager at Melbourne’s Hilton Hotel, Adam’s affinity for the wine industry became so apparent that he enrolled in a Bachelor of Wine Science degree at Charles Sturt University, graduating in 2003. In 2001 he was appointed Assistant Winemaker at Yering Station in the Yarra Valley where he remained for five years, gaining vintage experience in Burgundy in-between. Then in 2007 he moved to Margaret River to be a Winemaker at Xanadu Wines for a further five years. These days Adam proudly dons two winemaking hats, creating outstanding cool climate wines from across Victoria: in 2011 he commenced as Seppelt Winemaker and in 2016 added the responsibilities of being Winemaker for T’Gallant. He relishes the challenge of being in charge of two great Australian wine producers – Seppelt with its 165 year history and focus on cool climate sparkling, Shiraz, Chardonnay and Riesling from the Grampians, Heathcote and Henty regions; and the more eccentric T’Gallant, pioneers of Pinot Grigio and Gris in Australia based in the Mornington Peninsula.