This full bodied red comes from a remarkable spot in the glorious region of Heathcote and shows an intense nose with plum and dark cherries to the fore with peppery spice and vanillin oak, these flavours carry over to the bold but soft palate. It’s nicely balanced with judicious oak and impressive natural acids. A wine that you’ll find instantly attractive, it marries well with robust dishes of lamb and beef.
Awards and Accolades
92 Points - James Halliday, Australian Wine Companion "From a single vineyard, matured in French oak for 18 months. The deceptively straightforward approach in the winery depends on attention to detail for success, but also throws the spotlight onto the high quality shiraz fruit - a Heathcote isn't an automatic passport to success. Black cherry, spice and cedary oak come together convincingly."
2013 Vintage: 95 Points - James Halliday, Australian Wine Companion: "From a single vineyard, crushed, fermented in tank, matured in French oak for 18 months. Great value, but I might have shortened the time in oak to 12 months, notwithstanding the depth of the fruit. Others are likely to disagree, particularly on the glass half full paradigm, like its juicy plum-accented fruit."
From the Winery
Trentham Estate Winery is a family owned vineyard in southwestern New South Wales in the Murray River. The winery is owned by the family Murphy, who emigrated from Ireland to Australia in 1909 to become winemakers.
The family moved in 1960 to a winery in Trentham Cliffs. Sons Anthony and Patrick Murhpy established in 1988 Trentham Estate, where the philosophy is to produce beautiful aromatic and fruity wines of high quality at affordable prices.The grapes are picked and pressed at optimum maturity, to achieve a perfect result and the experienced winemakers use various techniques to create the award-winning wines house is known for.
Sourced from a single vineyard in the middle of the renowned Heathcote region; a region famous as a premium Shiraz producing area. The vineyards Cambrian soil allows the vines to consistently produce ripefull flavoured fruit, rich in berry and spice flavours with dark deep red colours.
A disease free ripening season combined with dry warm weather allowed perfect ripening of the fruit. Harvested late February at 14 degrees Baume, the grapes were crushed and fermented before pressing and transferring to French oak for maturation. After 18 months the wine was blended and bottled for further maturation prior to release.
