Cellaring Guide - Keith Tulloch Wine
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Cellaring Guide

Semillon

Vintage

Rating

Best Drinking

Seal

1998 N/A Not made
1999 N/A Not made
2000 9 Now Cork
2001 N/A Not made
2002 8 Now Cork
2003 9 Now – 2019 Screwcap
2004 9 Now – 2019 Screwcap
2005 8.5 Now – 2017 Screwcap
2006 8 Now – 2021 Screwcap
2007 9 Now – 2020 Screwcap
2008 7.5 Now – 2025 Screwcap
2009 10 Now – 2022 Screwcap
2010 9 Now – 2023 Screwcap
2011 8.5 Now – 2025 Screwcap
2012 8 Now – 2025 Screwcap
2013 9 2014 – 2024 Screwcap
2014 10 Now – 2025 Screwcap
2015 9 2016 – 2028 Screwcap
2016 8.5 2017 – 2028 Screwcap
2017 9 2018 – 2033 Screwcap
2018 10 2019 – 2033 Screwcap

Kester

Vintage

Rating

Best Drinking

Seal

1998 9 Beautiful now Cork
1999 7 Beautiful now Cork
2000 9 Beautiful now, a giant Cork
2001 6 Now, fading quickly Cork
2002 7 Now, decant first Cork
2003 9 Now – 2018, a giant 50% Cork
2004 8 Beautiful now, feminine style Screwcap
2005 9.5 Beautiful now – 2023 Screwcap
2006 8 Now – 2019 Screwcap
2007 9 Now – 2020, a giant Screwcap
2008 Not made
2009 8.5 Now – 2025 Screwcap
2010 9 Now – 2028 Screwcap
2011 10 Now – 2040, a giant Screwcap
2012 8 Now – 2028, feminine style Screwcap
2013 9 Now – 2030 Screwcap
2014 10 Now – 2045, a giant Screwcap
2015 Not made
2016 9 For release 2019 Screwcap
2017 10 a giant in the making not yet bottled
2018 10 a giant in the making not yet bottled

Growing Seasons

1998 Excellent, dry & hot, classic reds
1999 Very good, milder, mostly dry
2000 Excellent, dry & hot, great whites & reds
2001 Mild and recurring showers, very good whites
2002 Mild some showers, very good whites & reds
2003 Excellent, dry & hot, great whites & reds
2004 Mild, light showers, classic fine whites, very good reds
2005 Excellent, dry & hot, great whites & reds
2006 Very good, milder, mostly dry
2007 Excellent, dry year, very good whites & reds
2008 Mild throughout then wet, some very good fine whites
2009 Mild, light showers, classic fine whites, very good reds
2010 Hot, early picking, late rain, fast vintage
2011 Excellent, hot, very good whites & great reds
2012 Mild, wet spells, delicate whites, medium bodied reds
2013 Mild, some showers mid-vintage. Very good whites & reds
2014 Sensational Vintage, dry & warm to hot. Excellent whites & exceptional reds
2015 Mild Summer, some showers mid-Vintage. Elegant whites & medium-bodied reds
2016 Mild Summer, wet January, hot dry February. Elegant whites & very good reds
2017 Very hot & dry Summer, extreme heat early in vintage. Excellent whites & exceptional reds
2018 Prolonged drought conditions, superb vintage conditions. Exceptional whites & reds.

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.