Meet Darryl Catlin of Sidewood Estate
You developed a “passion for the wine industry as a youngster.” What ignited this love of wine?
The love of wine began at early age when my parents owned a vineyard in the Barossa before we moved there. We used to spend weekends on the property and the bug bit from there. It was also the wine culture we had at home – wine with the evening meal.
You grew up in the Barossa Valley and have worked in various South Australian locations. In your opinion, is South Australia the best wine region in Australia? Why/why not?
I would say it is certainly up there, but as with every vintage, some shine while other parts of Australia don’t and vice versa. I think the changing climate and water supply will have an impact on the future.
How would you describe Sidewood wines in three words or less?
Quality, Site-specific, Expressive
What sets Sidewood apart from other wines/vineyards in the region?
We are a quality focussed producer that looks at making sure we have the best vineyards to deliver the best fruit. Fruit quality is the key, and being the largest sustainable grower in the hills, having an amazing viti team led by Mark Vella and Peter McIntryre helps. Add to that an incredible winery and brand new bottling facility, it all adds up to the extra 1 percenters needed.
What have been some of the highlights of working at Sidewood?
Getting to work with varied vineyards and fruit from very different sites and then seeing what that vineyard and season want to say – we let the fruit do the talking via the incredible advancement of the infrastructure to be able to achieve that goal.
Sidewood has a long list of awards and accolades. Which ones would you say you’re most proud of?
I am actually quite proud of the Sauvignon and its success, proving that the Mappinga Road vineyard is quite special, as well as the international accolades for the Shiraz, particularly the 2015 Mappinga Shiraz.
Owners Owen & Cassandra Inglis bring a wealth of knowledge and experience to the table. Do you all collaborate ideas when it comes to the winemaking process?
There is always collaboration in such a small family business. While many of the day-to-day operations are run by the winery team, the wine styles and what they want for the business have a huge impact and their input is always important.
As the owner and producer of your own label, Catlin Wines, what would you say is your favourite wine to make and why?
I love the challenge of different grapes and trying to get the most out of them by doing as little as possible, but Montepulciano has a special place in my heart as do Grüner and Riesling.
The Sidewood Sauvignon Blanc 2016 is our Wine of the Month for October – what makes this such a standout wine?
The Sauvignon Blanc from 16 was such a strong wine. It has a distinct Adelaide Hills flavour profile of passionfruit and guava with a long finish.
We have paired it with a fresh vegetable terrine. What do you enjoy pairing it with?
Definitely good friends, sunshine, and whatever is on the table, as it is a great summer drink – but fresh Spencer Gulf Prawns do go very well.
What’s your ultimate wine and food match?
Company and the mood. Wine and food are always better when the times are good. I am more about seasonal produce and wine to match that season. Lighter Vietnamese salads go well with Savvy, while I do enjoy a good Women’s Weekly chop casserole in the slow cooker with Shiraz.
What is your favourite…
• Television show, and why? Game of Thrones – Has it all and a real escape from reality
• Takeaway dish? Thai or Vietnamese
• Outdoor activity? Beach or pool
• Animal? Why? Harvey – because he is my constant winery companion (Dog)
• Board game? Not so into these – more card games with the family