Case Price: $119.94 (6 x 750ml)
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|Our Price: $19.99 / bottle (RRP: $25.00 )||Case: 6 x 750ml|
'It has a bit of volume, and that’s a good thing. It shows boysenberry and blackcurrant flavours and is flashed with gum leaf and cloves.'
Grant Tilbrook, Scott Collett and Ben Glaetzer form the backbone and foundation of Heartland Wines. When they first got together to start Heartland all those years ago, the idea was to embrace the best Australian fruit could offer and create wines of balance and texture with a uniquely Australian identity. They found a pure expression of this identity in Langhorne Creek. This has remained the chief source of their fruit ever since.
2014 followed the classic road of a late vintage accompanying a late Easter. Deep soil moisture from a traditional winter flood bolstered us against the warm summer days, as did the cooling Langhorne Creek winds. We were spared the late February rains that harried other regions in South Australia. A generous year in both quantity and quality of fruit.
The fruit was crushed into 8 tonne open fermenters, left on skins to cold macerate for three days prior to fermentation. Fermentation occurred at or under 23°C (with a Rhône isolate yeast). This helped to extract the skin tannin while maintaining aromatics. The wine underwent its malolactic transformation in oak, was then racked and returned to French and American oak for a 12-month maturation.
If colour tells a story, then this is one of depth and character. Appealing floral notes give nuance to the attractive red fruit so abundant on the nose. Blackcurrant leads an ensemble cast of spices and herbs that act as a perfect foil to this wine's mesmerizing display of fruit.
'It has a bit of volume, and that’s a good thing. It shows boysenberry and blackcurrant flavours and is flashed with gum leaf and cloves. Leather too maybe. There’s a whisper of resiny character but oak isn’t a major player here. It’s just fruit, fresh, forward.'
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