A big wine, but amazingly supple, graceful and pure, offering cascades of wild blueberry, black cherry and plum fruit that play against spices such as cardamom, clove and black pepper. It’s all seamlessly integrated with fine tannins and enough creamy oak to complete the picture. Syrah. Drink now through 2020. (Harvey Steiman, The Wine Spectator, 15 October 2008)
The Astralis is the flagship wine of Roman Bratasiuk’s Clarendon Hills. When the influential wine critic Robert Parker first tasted the Clarendon Hills wines in 1994, he became an immediate devotee, and his enthusiasm for the wines has only continued to grow. After a vertical tasting in 2001, Parker remarked: “If Penfolds Grange has been the most legendary wine in Australia, my instincts suggest that in the future, if any wine surpasses Grange, it will be made by Roman Bratasiuk of Clarendon Hills in McLaren Vale.” (Vertical Tasting of Clarendon Hills, Wine Advocate, June 2001)
A number of Australia’s best winemakers benchmark their wines against the great ‘Old World’ examples. Bratasiuk’s style of wines has always been informed by his profound appreciation of the very best French wines.* He was one of the first winemakers to use only French oak – the Astralis spends 18 months in 50% new and 50% seasoned, tightly grained French oak barrels.
Planted in 1920, the Astralis vineyard is on a 45 degree ascending slope. It faces due-east and has a top soil layer of pebble-ridden clay and subsoil layer of pure ironstone. The vineyards are no longer trellised and the wine is fermented with indigenous yeasts. Astralis, like all of the Clarendon Hill wines, are bottled without fining or filtration.
The Astralis is a wine designed to be cellared. It will evolve over 10 years and, like the Grange, continue to mature and drink well for decades. Most the Clarendon Hills range is exported overseas, so the wines are not always easy to find in Australia. Vintages from 1994, 1995, 1996, 1999 and 2006 are available on the Cellarit Wine Market.
*About 10 years ago we arrived at Roman’s house in Adelaide with some magnificent Kangaroo Island lobsters in hand. He prepared them with a delicious butter sauce and pulled out some very fine Burgundy and Bordeaux from his very impressive cellar to savour with our meal!