About Karl's Scepter
Karl’s Scepter was the nickname given by the cellar hands to the hand plunger used to mix red grapes during fermentation. Hand plunging is tough work, so when a young winemaker named Karl made the cellar hands plunge his ferments twice as often as all the rest, he became rather unpopular.
However, the 2011 vintage was cool and wet, which led to many thin and light red wines. But not Karl’s wines. His wines shone, all because of his pig-headed overuse of 'Karl’s Scepter.'
Our wines continue to be made in this same manner. By working the grapes harder during fermentation we are able to extract additional colour and character which results in a more deeply flavoured and rich wine.
2020 South Australia Shiraz
AUD $35
2022 Barossa Valley Shiraz
AUD $38
2020 Coonawarra Cabernet Sauvignon
AUD $38
Tasting Note
Deep red and purple coloured. Ripe jammy plum and cherry on the nose with seasoned oak influence. On the palate the wine is full bodied and concentrated. The 2020 is rich and juicy with firm tannin and a full oak flavour. The wine has a medium long finish of ripe red fruits with a soft, oaky and dry finish.
Winemaking
Karl's Scepter Shiraz is first made in the vineyard before the winemaker works his magic in the winery.
Act one is in the vineyard. There, we let a small portion of the grapes reach full ripeness and rather than pick them with the rest, leave them on the vine. This allows them to develop further, gaining a darker, jammy and intense flavor profile. When blended back with the rest, this adds noticeable richness and fruit structure.
Act two is in the winery, where Karl's Scepter comes into play. Fermentation lasts for 7-10 days during which time we mix or plunge the ferment twice as much as other wines. This rinses the skins and pulp through the juice, extracting color, flavor, and structure.
Step 1
Act one is in the vineyard. There, we let a small portion of the grapes reach full ripeness and rather than pick them with the rest, leave them on the vine. This allows them to develop further, gaining a darker; jammy and intense flavor profile. When blended back with the rest, this adds noticeable richness and fruit structure.
Step 2
Act two is in the winery, where Karl's Scepter comes into play. Fermentation lasts for 7-10 days during which time we mid or plunge the ferment twice as much as other wines. This rinses the shins and pulp through the juice, extracting color, flavor; and structure.
Sweetly fruited and beautifully fragrant, showing Black Doris plum, floral, roasted nut and mixed spice aromas, leading to a supple palate that's juicy and smooth. Well balanced and lingering with ripe fruit intensity.
--- Sam Kim