After spending more than a decade honing his skills at Shaw and Smith, Darryl Catlin is now creating his own unique style of award-winning wines under his own label. In 2016, his winery was recognised by James Halliday as one of the €œTop 10 Best New Wineries €.
Catlin has been making Pinot Blanc for several vintages. Handpicked, cool climate fruit, fermented for 4 weeks in a concrete egg, and left for a further 3 months on skins. The parcel was pressed to French oak barrel to mature for 6 months. A delicately funky wine with a perfumed nose, deeper colour, spice and texture. Fantastic match for fish, shellfish, poultry, roasted vegetables and for summer drinking.
Catlin has been making Pinot Blanc for several vintages. Handpicked, cool climate fruit, fermented for 4 weeks in a concrete egg, and left for a further 3 months on skins. The parcel was pressed to French oak barrel to mature for 6 months. A delicately funky wine with a perfumed nose, deeper colour, spice and texture. Fantastic match for fish, shellfish, poultry, roasted vegetables and for summer drinking.
Varietal: 100% Pinot Blanc (known as Pinot Bianco in Italy)
Style: Rich colour, Flavour and Spice
Region: South Australia
Appellation: Hahndorf, Adelaide Hills
Bottle Size: 750ml
Cellaring Potential: 2026
ALC: 11.5%