Koltz began as a small wine label in 1995 when winemaker Mark Day and Anna Koltunow made their first wine using grapes from the Bottin Vineyard in McLaren Vale. Since that time Koltz has evolved and now specialises in Shiraz and Shiraz blends from the McLaren Vale region. Mark Day has worked as a winemaker for Maxwell Wines and Wirra Wirra in McLaren Vale and as a consultant in Italy and France over the last 9 European vintages.
Koltz is a very small producer and all wines are hand crafted using traditional methods in that they are fermented in open vats and when dry, basket pressed and put to oak. Koltz try to make wines that are individual and reflect their philosophy that wines should be complex but a pleasure to drink at any stage of their evolution.Located on a scenic vineyard in the Blewitt Springs region of McLaren Vale and process the wines in a small boutique winery on the vineyard, the estate wines reflect another phase of Koltz evolution, combining individual attention and European experience with Australian style based on shiraz from our vineyard.
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The Koltz Shiraz is the first of the estate grown wines and comes from a small block of shiraz at Blewitt Springs. It is produced in small volumes and is open fermented and basket pressed. Portions of this wine undergo extended maceration for up to 50 days, depending on the season and grape maturity.
Once pressed it is aged in French oak barrels for 16 to 20 months. Approximately 30% of the barrels are new and the others one and two years old.
Blewitt Springs is generally 2 to 4 weeks later than most of McLaren Vale and this combined with the sandy soils over ironstone produce distinctive wines.
Tatsing notes: Typically, these Koltz Shiraz show aromas of blueberries and earth and are elegant with velvety tannins and good length. Extended maceration contributes to the complexity of Koltz Shiraz and the aim with this wine is to produce a wine which reflects both the vineyard site and the philosophy.