Named in honour of the Dorper and Wiltipoll sheep that keep the weeds at bay during the winter months.
Individually selected bunches of estate-grown Shiraz were harvested at the peak of ripeness, of which 25% were placed in open-top fermenters, with the remainder destemmed and poured over the top of the fruit for cool. The resultant wine was aged in a variety of seasoned French and American oak hogsheads, bottled directly thereafter without fining and minimal filtration to capture the purity of taste and texture of the Syrah.
A full and hedonistic wine from a brilliant vintage in the Hills, this is as good as Aussie Shiraz gets at this price. A silky sheen off the near-black wine prepares you for a silky palate, soft and minerally with a texture of freshly-roasted coffee bean and powdered dark chocolate, there's masses of blackcurrants and meandering, head-bending aromas of pencil shavings, clove, eucalyptus, toasted coconut and vanilla. Just sensational.
Elysian Springs is a 200-acre estate located in the pristine northern end of the Adelaide Hills district, bordering the Eden Valley. It is the birthplace of the River Torrens, the fresh water tributary key to the establishment of the capital of South Australia, the city of Adelaide.
The vineyards were established by the Seppelt family in 1980 with the planting of Syrah (note the French terminology for Shiraz), Sauvignon Blanc, Pinot Noir and Chardonnay, thereby becoming one of the first vineyards planted to the latter Burgundian varietals in South Australia. When the Seppelt business was sold in the 1990s, the Elysian Springs vineyards were recognised as being some of the most premium sites held by the company, contributing fruit to some of Australia's most iconic red and white wines.
Now under the stewardship of Brad Rey and Glen Wandless, the new custodians practice sustainable viticulture along with biodynamic and organic techniques to produce wines with a true sense of place. The philosophy includes composting everything (including the estate's sheep manure), the planting of cover crops, integrated pest management (including the planting of beehives) and vine balance practices that ensure sustainability of the vineyard ecosystem.