Casey’s Block Shiraz

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The vines for the Casey’s Block Shiraz were planted in 2009 in deep alluvial soil, similar to the Alices and Mataro vineyards. It is approximately 8 acres in size, crops at around 2 tonnes per acre and is named after Annabelle’s father, whose nickname was Casey. It is situated on Peter Seppelt Road, and the cuttings for the vines were taken from five of the existing Greenock Creek Wines’ vineyards, including the Roennfeldt Road blocks. Consequently this combination of cuttings has produced a wine with unique characteristics and complex flavours.

Like all the Greenock Creek wines the grapes are kept separate to produce a single estate wine.
The grapes are picked on phenological ripeness and flavour, at a baume range of 14 to 16°. This baume sometimes produces a naturally occurring high alcohol, although this will depend on seasonal conditions.

The grapes are fermented in large, shallow open masonry fermenters, pumped over, chilled and pressed through a basket press. It is then racked into barrels to undergo natural MLF, keeping the free run and pressings separate to be blended back together prior to bottling. The wine is pumped into seasoned American hogsheads with a small percentage going into new oak barrels. It is then left to mature for approximately 26 months, and is usually not filtered or fined prior to bottling.

Tasting notes by Philip White on each vintage are available on the Home page in the timeline.

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