This vintage of a reliably outstanding wine is exceptionally poised; characteristic layers of red and black fruit, floral notes, tar, gun flint all with great balance and good concentration. The palate is seamless and elegant with beautifully ripe tannins.
Under the direction of renowned winemaker Tom Carson, Heathcote Estate has taken a ‘no compromise’ approach to producing top quality wines. This family owned business consistently makes wines of great finesse and are able to capture the true essence of the terroir. Situated in the Heathcote region, famous for its ancient red cambrian soil, their wines are matured exclusively in French oak barrels. Highly rated both domestically and internationally, Heathcote Estate wines are expressive, sensual and forever enjoyable to consume.
Awards and Accolades
2014 Vintage: 95 Points - James Halliday, Australian Wine Companion "16yo vines, hand-picked, wild-fermented in a mix of open and closed fermenters with a small amount of whole bunches, matured in French oak (20% new). Deep crimson; a regal wine demanding attention to its array of black and blue fruits, licorice and black pepper; it has the mouthfeel of cool-grown shiraz, amplified by its controlled alcohol. Its length is a strong point, as is the texture and structure of its tannins."
2014 Vintage: 93 Points - Campbell Mattinson, The Wine Front "Bold flavours of baked plum, asphalt and blackberry fill the mouth to all corners. Clove and choc-cream characters add breadth and softness. It’s a mouthfilling wine, subtly grainy, ripped with tannin, grunty. It’s not a wine of finesse but it is a wine of richness and length."
From the Winery
Our five individual blocks and their various sections were handled separately in the winery and vintage 2014 created 14 unique batches of wine. The grapes were fermented in a combination of traditional open and closed fermenters after gentle destemming, with some batches receiving whole bunches. The wines were then pressed and transferred into French Oak barrels for malolactic fermentation – majority 300L hogsheads (20% new) and some parcels aged in larger format traditional cuves.
