2016 HEATHCOTE SHIRAZ
Intensely coloured, the 2016 Heathcote Shiraz delivers scented aromas of dark black fruits, oak spice and background pepper. The wine expands on the palate revealing succulent layers of mulberry, ripe plum, liquorice and complex mineral notes. Firm, focused, powdery tannins provide length and structure to the deep core of plush and rich fruit. This Shiraz will continue to improve with careful cellaring.
Heathcote had one of its coldest winters in recent memory, with below average rainfall. Spring was warm and dry. The vines burst into life in September, with fantastic early season growth and development. The above average maximum temperatures in October encouraged the vines’ early development, these warmer conditions continued throughout the latter part of spring and into summer. December was particularly warm and dry, which had a significant influence on the eventual small crop that was harvested. January brought some isolated storms, helping to maintain vine health through both rain and cooler overnight temperatures at times. It was our earliest harvest on record.
Heathcote has recently emerged as one of Australia’s most exciting wine regions for intense, balanced Shiraz. Both the climate and soils of this region are strongly influenced by the Mount Camel Range which runs north to south, providing natural tunnelling for the prevailing cool, south to south-east winds that blow throughout the growing period from October to March. The fruit from 2016 was characterised by an exceptionally light crop, tiny berries, excellent tannin structure and concentration.
The grapes were handpicked and fermented in open fermenters after gentle destemming. Carefully hand plunged twice daily for the duration of primary ferment allowed maximum flavour and tannins to be softly extracted. Upon completion of primary ferment the Shiraz stayed on skins for two weeks to soften and meld together the fruit characters and tannins. The wine were then pressed off skins and transferred into new and seasoned French oak barriques for malolactic fermentation followed by 18 months of maturation before the final blend was assembled.
Pan seared Beef tenderloin, thick cut chips, sautéed onions and a Shiraz glaze.
Region: Heathcote Alcohol 14.5 %
Acidity: 6.31 gm/L
Residual Sugar: 0.54 gm/L
Closure: Screw Cap
Standard Drinks: 8.6