Winery & Vintage Info
With every vintage our winemaking team learns more about the influence of the site on the flavour and quality of the wines.
The Lindner family established St Hallett in 1944 on a property they had owned since the late 1800’s, focusing on their butchery business, with only a small amount of wine made for local sales. The Butcher’s Cart was used by the Linder Family for a daily sales trip throughout the Barossa with a range of meats available for purchase.
The 2018 vintage saw good winter rains in July and August preceded a warm and dry spring with no frosts or storms. Budburst and shoot growth were strong with average bunch numbers showing across most varieties, followed by ideal weather through flowering which set up good crop potential. Ripening was very steadily paced throughout which made for an accommodating vintage. Barossa Valley Shiraz yields were slightly higher than average, and all the wines show intense colour and flavour with robust tannins.
The 2018 Butcher’s Cart Shiraz was sourced from select Barossa Valley vineyards of red-brown earth, delivering a rich and generous Shiraz. This soil type is most commonly found in the central and west of the Barossa Valley. Additional fruit was sourced from the higher altitude region of Eden Valley, lifting the spicy nose and lengthening the palate with bright mineral nuances.
The St Hallett winemaking philosophy is relatively simple - minimum intervention and maximum attention.
Each vineyard destined for Butcher’s Cart was vinified separately and had skin contact for ten days with six pump overs per day. Post-pressing, the wine was sent to 20% new American, 10% new French & 70% older American Oak Hogsheads for 10 months of maturation. All barrels were individually assessed at final blending to ensure absolute quality.
