2010 | Clarendon Hills | Astralis

The pride of Clarendon Hills' portfolio, The Astralis Syrah has a deep black-purple crimson color that alludes to its aromas of boysenberry, forest floor and Asian spice and flavors ripe blackberry. An overall full-bodied wine, the Astralis is softened by silky tannins and a mouth-engulfing structure that sails on seamlessly to a long, lingering finish.

Reviews:

• Wine Advocate: Deep garnet-purple in color, the 2010 Astralis is still quite primary eliciting aromas of black plums, blueberry compote and blackcurrant liqueur with a savory and baking spice undercurrent plus a fragrant whiff of violets. Very structured, fine and complex in the medium to full-bodied mouth, this wine is revealing much more than when I first tasted it a year ago and is now showing layer upon layer of black fruit preserves, mocha, toast and spices before finishing with great length. Extraordinary wine. Approachable now, it should cellar to 2030+.

• James Suckling: Good yields, warm days and cool nights with even ripening. This has a complex nose with dried meat, wet earth, black truffle and black tea, together with ripe dark plums and blackberries. Sweet spices and hints of leather, too. The palate has a plush, supple and concentrated feel with good freshness of blueberry flavor. Cocoa and dark chocolate here, as well as rich dark plums. Hints of espresso to close. Complex and composed. Drink now.

Producer Information

Clarendon Hills is a South Australian winery, founded in 1990 by Roman Bratasiuk in the McLaren Vale wine region. Their vineyards are found within the sub-regions of Clarendon, Blewitt Springs and Kangarilla, home to some of the world's oldest vineyards. Wines from Clarendon Hill are varietal expressions, made from Cabernet Sauvignon, Merlot, Syrah, Grenache and Mourvedre. They are arranged into a cru-like classification, influenced by Roman Bratasiuk's love for France. The prestige cuvée, Astralis, is labeled as "Premier Grand Cru", and is made from old vines that were planted in 1920. Yields are extremely low, with only around 500 cases produced each year. The estate was one of the first in Australia to exclusively bottle their wines as single-vineyard expressions, rather than blending wine sourced from multiple vineyards. These are found at a higher elevation than most vineyards in the region, which creates cooler night time temperatures to help retain acidity. Grapes are all handpicked and then fermented in open-topped stainless steel tanks with the use of natural yeasts. Clarendon Hills exclusively use French oak barrels for maturation with a majority spending 18 months in oak prior to bottling.

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