This wine is made up of Shiraz, Mataro and Grenache, all grown here on our vineyards surrounding our Cellar Door at Whistler. We have been running our vineyard using organic practices since August 2013, and biodynamic practices since July 2017.
The Shiraz, Mataro and Grenache were all harvested separately, when each variety was at optimum ripeness. All three varieties were destemmed in the vineyard, and whole berry, natural fermentation was allowed to commence. Fermentation took place in old concreter fermenters and the ferments were foot stomped, twice daily, to minimise extraction. Once each variety reached dryness, they were basket pressed and put to old French oak for 15 months. Each variety was kept separate until it was blended just prior to bottling. No filtration prior to bottling, and no fining agents were used, so this wine is vegan friendly.
Silver Medal, 93 Points James Halliday – August 2020 [2018 Vintage]
Grape growing has been part of the Pfeiffer family way of life for four generations, beginning with Sam’s great grandfather, Albert Heinrich Pfeiffer, who owned a vineyard in the Riverland region of South Australia. Albert would spend many hours in the vines with his son Hubert, working the vineyard in bare feet with his faithful Clydesdale, Bloss, before harvesting the grapes and selling them to local producers.
Hubert Irving Pfeiffer, grandfather to Sam, soon followed in his father’s footsteps moving his family to a vineyard in Loxton. Hubert enjoyed wandering through the vines with his son Martin, and training both the vines and his young pupil, just as his father before him.
More than 80 years on, Sam’s father, Martin continued the tradition at Whistler Wines by planting 5 hectares of Shiraz (Kalimna 3C, 1654 and BVRC30 clones) in 1994. At the time, Martin oversaw the viticulture program for the iconic Penfolds brand, including the now world famous Penfolds ‘Grange’ vineyards. After 28 years with Penfolds, Martin decided to go out on his own and in 1997, Martins brother, Chris joined the business and enabled further growth of the vineyard, planting another hectare of Shiraz (BVRC30 clone), 2 hectares of Merlot (D3V14 clone), 1.5 hectares of Cabernet Sauvignon (D9V12 clone) and 1.5 hectares of Semillon (BVRC32 clone) . In 2001, a further 2 hectares of Grenache (BVRC139 clone), 2 hectares of Mataro (BVRC138) and a hectare of Riesling (BVRC31 clone) were planted to give us a total of 15 hectares on our Heysen Estate Vineyard.
Today Martin is showing his son Sam the art of grape growing, handing down the knowledge from the previous generations to ensure that the skills learned are not lost.
Sam Pfeiffer – General Manager
Although Sam’s focus is slinging wine (sales), he started out in the wine industry working vintages here in the Barossa at Peter Lehmann, Yalumba and abroad in the Sonoma and Napa Valley, California as well as Marlborough New Zealand.
His love for people is what eventually lead him into sales which began in fine wine liquor stores and evolved into representing brands such as Bollinger Champagne, Henschke, Petaluma and Oyster Bay here in Australia and in Canada.
Now at Whistler, in addition to looking after aspects of sales streams including export, domestic, cellar door and direct to consumer, Sam overseas everything from operations to and logistics to marketing and and business development. Sam still gets his winemaking fix during vintage and jumps at any opportunity to help in the winery!
Fair to say that Michael J. Corbett has crammed a lot of experience into his winemaking career thus far, working 26 vintages across 13 regions in four countries – New Zealand, Australia, France and the USA. To name only a few, some of Michael’s career influencers have included time working at Ta Mata Estate (Hawkes Bay, NZ), Tyrrells (Hunter Valley, Australia) and Francois Lurton (Roussillon, France). These have all contributed to Michael’s notable ability to deliver a dynamic and modern twist on traditional styles.
Starting with great fruit is naturally critical, but beyond the hard work in vineyard, the layers of subtle complexity and detail that characterise the wines are built with a panoply of methods. Complexing ferments in various ways; judicious use of skin contact, both brief and significantly extended; vessels of many shapes and sizes for fermentation and élevage; and an almost religious adherence to a no-fining and no-filtration policy, result in wines of uncommon complexity, texture and unforced character.
Going forward, our aim is to make our property as sustainable as possible, giving more back to the vineyard by improving soil health and limiting inputs in the winery to make our wines as natural as possible.
Our range of wines is continuing to evolve, as each vintage presents top performing varieties, so our range reflects those changes. The Next Generation Range is where a lot of these changes take place, with the winemaking team having the freedom to express the best of each vintage without affecting our traditional Whistler products.
Sam’s passion for natural wine will continue to evolve the style of Whistler Wines over the years, while still maintaining the style of wines that we have built our reputation on. Together, with his wife Kelsey, Sam welcomes you to go on the journey of a family tradition that’s been in his blood for 4 generations.
|Cellaring Life||Drink now - 2027|
|Price per Pack||$150/6pk (min qty 6)|
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