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Clairault Streicker Wines

2017 Streicker Nysa

2017 Streicker Nysa


66% Cabernet Franc
33% Cabernet Sauvignon


100% Clairault Vineyard 

Wine Growing

The fruit for the Streicker Nysa is grown in the A Block of Clairault Vineyard in Wilyabrup. Situated in the northern end of the Margaret River Wine Region along the Indian Ocean coast in Western Australia, the region stretches 100km from north to south. A maritime-influenced Mediterranean climate and ancient gravelly soils give Margaret River ideal conditions for premium viticulture. 

Within the A Block are the original Cabernet Franc and Cabernet Sauvignon plantings, first planted in 1976. This site is one of the earliest in the region and ideally suited to Cabernet varieties, sitting atop a hill with well-drained loamy gravel and granite soils. The site enjoys cool sea breezes during the warmer summer months, providing the perfect balance for ripening. The A Block has been carefully developed on an open lyre trellis system to balance both solarisation and cooling of the fruit zone and canopy. 

The fruit at A Block has shown exceptional balance and quality resulting in the Clairault Streicker flagship, Streicker Nysa. 

Vintage Conditions

January 2017 temperatures were similar to historical data for the area, in contrast, February and March were a fraction cooler. Those who risked all by waiting for the Indian Summer were rewarded with the retention of the most beautiful fruit perfumes at relatively low sugar levels. The 2017 vintage highlighted the importance of best practice vineyard management, focusing on the basics of open and well solarised canopies, with balanced crop loads, so that the fruit could ripen at a reasonable pace.

Winemaking Note

The fruit is hand-picked early in the morning, whilst the berries are still cool. It is destemmed and lightly crushed, so that each berry is barely split. Fermentation ensues, allowing slow, more controlled extraction of tannin and flavour. The wine is pumped over three times a day, then judiciously backed off as the wine develops. It then soaks on its skins for 14 days, before gentle pressing and barrelling down.

The Cabernet Sauvignon portion is aged in French oak barriques for 15 months. The Cabernet Franc on the other hand, requires a gentle ageing platform and environment, and so, is aged in larger French oak puncheons for 15 months. 

The finest barrels are meticulously chosen to contribute myriad intricacies to the final blend of the Streicker Nysa. 

Tasting Notes

Fine tendrils of red and blue fruit tannin lay over a vital core of medium bodied tannin and bristling flavours of mulberry and cherries. An elegant finish of graphite, crushed granite and red fruits.


Cellaring is a very much a personal preference and based on an individual’s palate. If you like bright, fresh, primary fruit, enjoy this wine over the next 8 years. If you prefer the tannins to soften and complex savoury notes to develop, careful cellaring of up to 20 years will be rewarded. 

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Wine Specs
Cabernet Blends
Vineyard Designation
Alcohol %
James Halliday
Wine Profile
Tasting Notes
The refined, earthy palate hosts a harmony of red and blue fruit, structural tannin and a coating, spiced finish. Complex aromas of cassis and violets are supported by cedar and cacao nib.
Vineyard Notes
The 2016 vintage season in Margaret River was generally warm and dry up to the third week in January. The relatively dry winter combined with a warmer growing season corresponded to vines achieving good shoot lengths and making the transition from vegetative growth to fruiting growth a little earlier than normal; a great feature for fruit quality. Our dry growing season was quenched on 19th March, 2016 with 50mm of rain, enough to wash the dust off the vine leaves, top up the dry soil profiles and carry the vines through to full ripeness. The resulting wines are fragrant with succulent natural acidities, lovely textures and intense aromatic lift.
Production Notes
The fruit for the Streicker Nysa is hand-picked, de-stemmed and crushed, so that each berry is just split. This is to ensure minimal berry degradation during the fermentation process and to promote fresh, clean flavour production by our very specifically selected yeast strain. Our ferments are, by industry standards, cool and gentle, allowing slower, more controlled extraction of tannin and flavour. The wine is pumped over three times a day and then judiciously backed off as the wine develops. This wine was on skins in the fermenter for 14 days, before gentle pressing and barrelling down. The result is clean, pure fruit flavours, boasting supple yet powerful tannin. The wine was aged in 50% new French barriques for 18 months before the wine was removed from barrels, clarified and bottled.