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Heathcote

Located in central Victoria, while viticulture in Heathcote began with the gold rush around 1860’s, all plantings bar one were destroyed by Phylloxera around 1900. Modern viticulture began in the 1950’s through to the 1970’s with the establishment of Paul Osicka in 1955, Jasper Hill in 1975 and Heathcote Winery in 1978. Geologically the key to Heathcote is a deposit of Cambrian red soils which begins 20 kilometres south east of the town of Heathcote proper then north running along the Mount Ida Range for 60 kilometres. The dry arid conditions make water stress an ongoing issue and necessitate irrigation, though more established vineyards with deeper roots are able to avoid these issues. Temperatures range from warm to hot summer days with cool through cold nights idea for the production of full bodied red grape varieties such as shiraz, and most notably of recent history Sangiovese. 

Shiraz from mature dry grown vineyards is typically full bodied, dense, mouth filling with fruit profiles of blackberry, black and red cherry, leather, spice and liquorice with mouth coating density and ripe soft tannins which age gracefully. Outstanding producers include Jasper Hill, Red Eagle, Greenstone and Yabby Lake. 

Sangiovese and Nebbiolo have met with recent success in Heathcote. Chalmers wines have established a number of Heathcote vineyards with a range of varieties indigenous to Italy. Greenstone, a venture between David Gleave MW, Tuscan winemaker Alberto Antonini and former Brown Brothers viticulturist Mark Walpole, established plantings of Sangiovese, Syrah and mourvèdre on the Cambrian soils. They believe the Heathcote climate is perfect for Sangiovese, with close climatic conditions to Tuscany and many of the best Heathcote Sangiovese are produced from Greenstone Vineyard fruit. Outstanding producers include Greenstone, Vinea Marson and Foster e Rocco.

Sources:
The Oxford Companion to Wine, Jancis Robinson MW
James Halliday's Wine Atlas of Australia, James Halliday


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  1. Heathcote Estate Nebbiolo 2021
    Heathcote Estate Nebbiolo 2021

    Convincing nebbiolo. Tannic as all get-up, in a good way. Undergrowth and cherries, pomegranate and tobacco, decayed roses and mint. It starts off slow but builds towards an impressive finish, and responds very well to air. Most impressive. CAMPBELL MATTINSON, The Wine Front

    The Nebbiolo block is off a new section of vineyard established in 2017, and has been organic from the ground up. Picked in mid-April, it was harvested 7 weeks after the shiraz. The fruit was hand picked, hand sorted de-stemmed. Whole berries were transferred to oak fermenation vats for natural fermantation. Once fermentation was complete, the wines were transferred to older french oak 500L barrels for maturation. The wine was left undisturbed until bottling in late February 2022.

    2021
    Nebbiolo
    Australia
    404
  2. Tellurian Tranter Shiraz 2019
    Tellurian Tranter Shiraz 2019
    Destemmed and crushed fruit with some small parcels of whole berries, fermented in stainless steel and concrete, left 10–16 days on skins, matured 19 months in French oak. Another strong, composed, concentrated Tranter shiraz from what was an extended vintage which allowed for extra hang time. A mighty tidy shiraz, in striking deep purple hues with lifted aromatics melding with black berries, licorice, chocolate and Aussie bush notes. Taut, fine tannins are in perfect balance. JENI PORT, James Halliday
    2019
    shiraz
    Australia
    404
  3. Heathcote Estate Museum Release Shiraz 2017
    Heathcote Estate Museum Release Shiraz 2017
    Crafted from an assortment of clones across five separate plots, divvied into select parcels to create, in all, nine batches of pre-blended wine. Fermented in open and closed fermenters with a dash of whole-cluster fruit, before transfer to a variety of French wood for a year of maturation. The result is a lustrous shiraz. Magenta. Dark berry fruit aromas flecked with mint and bitter chocolate, segue to a rich mid-palate of licorice strap, varnished leather and chewy tannins doused in coffee grind, servicing an emphatic finish. This needs time. Far fresher than past years. (95) NED GOODWIN MW, James Halliday
    2017
    shiraz
    Australia
    404
  4. Place of Changing Winds Heathcote Syrah No.2 2021
    Place of Changing Winds Heathcote Syrah No.2 2021
    A blend of Heathcote and Harcourt fruit, brought to life in mostly old oak and concrete for 16 months, then to stainless before bottling. It’s 70% whole bunch or so. While juicy and thick set it has a good deal of fruit, spice and herbal information, both perfume and palate does dark cherry, choc-mint, sage leaf, blood orange – with fine, firm, al dente tannin in the vein of nerello mascalese or similar. It’s a brooding and deep red, chewy and potent but with levity on its side. Charming in the moodier frame. MIKE BENNIE, The Wine Front
    2021
    shiraz
    Australia
    404
  5. Jasper Hill Georgias Paddock Shiraz 2022
    Jasper Hill Georgias Paddock Shiraz 2022

    The Georgia's, by contrast to the Emily's, is dangerously ready to drink: heaps of seductive black berry fruit tumbles out of the glass, swaddled in a sweeping blanket of supple tannin. Plenty of oomph and structure for the long haul in the cellar but oh so glorious now. MAX ALLEN, afr.com.au 

    A whirl of anise, violets, iodine and bush spices on the nose. The palate erupts with an opulent velvety richness, it's deep and fluid. Palate-staining flavours of black plums, dark raspberries, black olives and sweet spices are framed by a fine flow of tannins. The tannins roll from the spine to the tail. They're fine yet firm, reining in the extravagance while adding an earthy sanguine-like flavour to the mix. This is a quintessential Victorian shiraz with stamina, pedigree and an inner glowing warmth. Give it time in the cellar as it has so much to offer yet patience is required. GABRIELLE POY

    2020
    shiraz
    Australia
    404
  6. Tellurian Tranter Shiraz 2019 375ml
    Tellurian Tranter Shiraz 2019 375ml
    Destemmed and crushed fruit with some small parcels of whole berries, fermented in stainless steel and concrete, left 10–16 days on skins, matured 19 months in French oak. Another strong, composed, concentrated Tranter shiraz from what was an extended vintage which allowed for extra hang time. A mighty tidy shiraz, in striking deep purple hues with lifted aromatics melding with black berries, licorice, chocolate and Aussie bush notes. Taut, fine tannins are in perfect balance. JENI PORT, James Halliday
    2019
    shiraz
    Australia
    404
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