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 2017 vintage commenced about four weeks later than the previous five, and was coined by many as the ‘old normal’, with the first Shiraz ready on 4th March. Mild temperatures through February provided a steady ramp-up in crushing.
Shiraz has delivered an exciting array of styles from vibrant flavoursome wines through to rich and complex styles with great texture and cellaring potential. The 2017 vintage was preceded by a favourable season in the Barossa that allowed all vineyards to produce both strong yields and high quality, and has delivered some absolute standout wines from pedigree vineyards.
The 2017 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.
