Katnook Estate Founders Block Shiraz Australian Wines


An aromatic Shiraz bursting with dark cherry and red berry fruit, lifted by white pepper and cinnamon. The palate is ripe and generous, with subtle vanilla and spice notes from the oak, and a rounded liquorice-infused finish.


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Katnook Estate
Type of drink
Red Wine
100% Shiraz
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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Katnook Estate’s winemaking history stretches back to 1896, when Coonawarra’s second vintage was made in the Katnook woolshed by Scottish immigrant John Riddoch. In 1971, the Yunghanns family purchased Katnook and the first vines were planted soon after, with the first vintages of fruit sold to neighbouring wineries. In 1980, the first wines were made under Katnook Estate label. The multi-award winning Wayne Stehbens has made the wines since that first vintage, possibly making him Australia’s longest serving employed winemaker.


The grapes come from vines aged between ten and thirty-five years, spur pruned with a vertically managed canopy, and planted at 1,450 vines per hectare on classic terra rossa over limestone soil. They were harvested from mid-March to early April.


The must was fermented for 5-7 days at 22-27oC in stainless steel tanks. before being drained and pressed. Twenty percent of the wine was matured in a combination of older French and American barriques for three months.


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