Released in small quantities and only in exceptional years, St. Peters is Seppelt’s flagship Shiraz, testimony to the distinctive style and pedigree of Grampians Shiraz. The lineage of this iconic wine dates back to 1964, when ‘Great Western Hermitage’, as it was then known, was first made. Since 1998 this wine has been called St. Peters in honour of the first vineyard planted in the region.
Today St. Peters is sourced from the finest and most intense fruit from the best blocks of the Great Western Vineyard. In vintage 2017, this included select parcels of fruit from the Imperial and Arrawatta blocks and is a powerful, seductive expression of Shiraz from the Great Western region. With extraordinary cellaring potential of 50 years or more, this wine is classified ‘outstanding’ by Langton’s in its classification of Australian Wine VI.
|Peak Drinking||Now - 2050|
|Gold||2019 National Wine Show Australia|
|97 points||Huon Hooke|
|96 points||James Halliday|
"With a deep, dark purple-tinged colour, this classic Great Western shiraz has a rich ironstone, pepper, spice aroma with graphite and dark-plum nuances. It’s full-bodied and tightly composed, savoury and earthy/mineral with tremendous intensity and drive. Yes, it’s superb now but it will richly reward cellaring."
"A mix of whole bunch and whole berry, openfermented and hand-plunged, matured in French oak of various sizes. The mix of silk and satin provides exceptional texture, black fruits dominant, the length excellent, the balance perfect."
The complex, perfumed nose shows aromas of blueberries and redcurrants laced with sweet spice, violets and charcuterie notes.
The medium-bodied palate shows sweet mulberry fruit and spice combined with savoury elements and graphite-like mineral characters over a subtle toasty oak background. This is a powerful, seductive wine of great finesse.
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.
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.