Clarendon Hills, 25 miles south of Adelaide, was established in 1989 by Roman Bratasiuk, the owner/winemaker. All the vineyards are within six kilometres of the winery. The quality of the wine can be attributed to a number of things.
Firstly the age of the vines, the town Clarendon was established in 1845 and today many of the vineyards surrounding the winery are over seventy years old; the twisted bush vines are dry farmed and the grapes are hand picked. Secondly the soil variation and quality, the soil profiles of each winery are very different. This difference, from the rock and shale of Piggott Range to the heavy clay of the Clarendon Grenache Vineyard.
Special parcels of grapes are selected from old dry grown vineyards in the Clarendon, Blewitt Springs and Kangarilla sub regions of South Australia. There are now fifteen single vineyard wines and they are 100% varietal producing rich complex wines that will age very well in the cellar.
The grapes are handpicked and fermented with natural yeasts in open stainless steel tanks at temperatures up to 32 degree Celsius. All the pressings are returned to the 100% new French oak barriques and the maturation lasts for 18 months before bottling without fining or filtration.
This is always the most beautiful wine in the cellar and is the flagship of the Clarendon Hills Syrah Range.
This is Clarendon Hills’ flagship wine. It is a member of Clarendon Hills’ ‘Grand Cru’ classification. Every year, the Astralis vineyard produces the most beautiful wine in our cellar. Despite its non-differentiated treatment in the cellar, it always reveals the most rounded, sublime and seamless expression of syrah which ages like a rock. This is a wine that is always the most beautiful in our cellar.
"The exotic, highly perfumed, concentrated, massively structured, rich and complex single vineyard Clarendon Hills Astralis (“pertaining to the stars”) derives from 35 to 70 year old dry grown vines planted on a complex mixture of clay, ironstone and gravely soils. A laissez-faire wine making philosophy is central to style allowing the wine to speak of its origins. Fermentation takes place with natural yeasts in an open stainless steel tank. The wine is matured in 100% new French oak barriques for around 18 months before bottling without filtration. This is a contemporary Australian classic with strong regional definition and long term cellaring potential. In recent times it has transcended the cult wine scene bringing extra dimension to the Australian ultra-fine market." Andrew Caillard MW