Cellaring Guide

Cellaring Recommendations

1. These Cellaring Recommendations are approximations and reflect the potential under the optimal cellaring conditions. To achieve this, your wine cellar should hold a temperature between 10 and 15º C as uniformly constant as possible, be free of vibrations or movement that can travel through wine, and be dark, or at least with no direct sunlight.
2. Keith Tulloch Wine uses crew-cap exclusively to ensure that our wines have the highest assurances in quality control; our wines will exhibit the best of character as intended, will remain fresher and will cellar for longer than under cork.
3. Wines sealed under screwcap are perfectly sealed from the air. This means that the humidity of the cellar and the manner of stacking is not important. Wines sealed under screwcap can be safely stored standing up.
4. If wines are stored under cork, you should ensure bottles are stored upside down (inverted) or laying on their sides, with a cellar humidity level of approximately 75%. The cellar needs to be free from chemical odours which can transfer through the cork.
5. We recommend decanting the younger Vintages of “The Kester” Shiraz prior to drinking in order to maximize their complexity and “completeness”. This process doesn’t replicate the majesty of development that occurs with time in the bottle, but for the impatient it fills the need. With older Vintages of “The Kester” decanting is not necessary as the wines rarely develop any sediment.

Kester