Vintages
2021
Tasting notes
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GS 2021In 2021, we come back to our more usual blend for the Grenache Shiraz with a dominance of our bush vines Grenache at 75%, with only 25% Shiraz. Alcohol: 15.0% w/v – 700 bottles produced. The Wine Front 93 points: “There’s an intensity to this wine, and a sweetness to the fruit, but there’s also an energy. It’s very good.” Buy |
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Grenache 2021
Alcohol: 15.5% w/v – 650 bottles produced. The Wine Front 94 points: “…this is a fantastic wine. Fine, finessed, persistent and distinctive.” Buy |
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Sangiovese Cabernet 2021The Sangiovese Cabernet 2021 is 65% Sangiovese and 35% Cabernet Sauvignon. Sour cherries, sweet plums with hints of forest floor on an elegant backbone of soft tannins and balanced acidity make this wine probably our closest to an Italian standard yet. The Sangiovese Cabernet drinks well now yet will cellar well for another 6 to 10 years. Alcohol 13.5% w/v – 600 bottles produced. Buy |
2021
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Shiraz- Grenache 20202020 was a difficult year with the intense drought during the summer 2019-2020, yet our Grenache did quite well, and we decided to only have one wine for that vintage with the very limited quantities we harvested, a blend of Shiraz Grenache (80-20). Beautiful concentration with sweet berry fruit and the robustness of the classic Heathcote II Shiraz. Alcohol: 14.5% w/v – 600 bottles produced. Buy |
2020
The very dry growing season in 2019, especially the spring led to very small vine growth on our non-irrigated vines and a very small crop. We dropped the fruit on most varieties as we focused on vine survival over harvest.
Only the Grenache and the Shiraz managed to carry a small crop which we made into a unique Shiraz (80%)- Grenache (20%).
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Tempranillo 2019 - New releaseNew release of our Tempranillo with a concentrated expression of sweet blackberries, dark chocolate and tobacco notes on a soft tannin structure with good texture. Very long finish. Alc: 13.5% Aged in 100% 2 to 5 year old French oak barrels for 22 months. 1200 bottles made.
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Shiraz 2019 - New ReleaseOur Classic Heathcote Shiraz. Aged in French oak barrels for 22 months, 25% new. Inky, dark ruby color, the palate weight layers complex flavors of dark cherries, Eucalyptus wood, cut hay and hints of raspberries. Soft tannins with a very long finish. Very good ageing potential Alcohol 14.5% v/v, pH 3.52, Residual Sugars 0.49 g/L
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HD Shiraz 2019 - New releaseFermented in new oak puncheons and aged in 50% new French Oak, the HD Shiraz 2019 continues the classic Heathcote II Shiraz tradition in a concentrated yet elegant style, Drink now to 2035. Alcohol: 15.0% w/v, Only 600 bottles produced. Buy |
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Sangiovese Cabernet 2019 - Sold Out65% Sangiovese and 35% Cabernet Sauvignon in this vintage. Sour cherries, sweet fruits on soft tannins are the hallmark of this super Tuscan style wine. Alcohol : 13.5% Only 300 bottles produced. |
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GS 2019 - Sold OutIn this third instalment of our Grenache Shiraz blend we decided to have a dominance of our bush vines Grenache at 80%, with only 20% Shiraz. A very fruity combination of spices and blackberries with an attractive deep dark purple colour. Alcohol: 14.5% w/v – 360 bottles produced. |
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Grenache 2019 - Sold outThe 2019 bush vine Grenache is an attractive lighter hue of purple. Tiny Forrest strawberries and concentrated raspberries with underlying Christmas spice, fine tannins and very long finish. Alcohol: 14.5% w/v – 600 bottles produced. |
2019
2019: Back to Dry!
2019 was the beginning of 2 very dry years (together with 2020). In 2019, the vines still grew well and gave it their best for a low yield and excellent quality overall.
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Shiraz 2018 - Sold OutAged in French oak for 2 years, 25% new. Alcohol 14.5% – pH 3.48 – Residual Sugars 0.50 g/L The Wine Front 93 points: “pretty seductive. It definitely shows its oak but then, it’s delicious oak. Cedarwood, woodsmoke, black berries, peppercorns and cream. Gum leaf and sandalwood.” |
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HD Shiraz 2018 - Sold OutFermented in new oak puncheons and aged in 50% new French Oak, the HD Shiraz 2018 is a great example of a classic Heathcote Shiraz, powerful, dark and concentrated yet still elegant. Drink now to 2030. Alcohol: 15.0% w/v, pH 3.57, Residual sugars 0.57 g/L. Only 600 bottles produced. |
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Tempranillo 2018 - Sold outThe Tempranillo 2018 is very varietal and one of our best Tempranillo yet. Sweet boysenberry nose, forrest floor, dark red fruits and tar. Generous in texture with a deep colour. Alcohol: 13.5% v/w. 1500 bottles produced. |
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Grenache 2018 - Sold OutThe Grenache 2018 is both elegant yet powerful. Dark ruby red in colour, the first approach is that of sweet boysenberries with sweet liquorice supported by some more savoury notes of black olive tapenade and spices. The wine has a long finish with a balanced acidity and fine tannins. The Grenache drinks well now yet will cellar well for another 6 to 10 years. Alcohol: 14.5 % w/v – 600 bottles produced |
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GS 2018 - Sold OutThe second instalment of our Grenache Shiraz blend presents with a deep dark purple colour and an attractive nose of cloves and Chrismas spices. The taste has a balanced sweetness with sweet ripe plums, blackberries and a hint of vanilla toffee. The wine is soft on the palate with a pleasant weight, yet the tannins are noticeable pointing to further ageing development. Extremely long finish with further notes of sweet plums. Drink from 2021 and cellar for another decade. Alcohol: 14.5 % w/v – 600 bottles produced |
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Sangiovese Cabernet 2018 - Sold outThe Sangiovese Cabernet 2018 is a vibrant purple, with an elegant transparency contrasting with a very rich texture. On the nose ripe luscious cherries with a hint of cassis. The complex taste reveals some spices with great fruit sweetness. A long aftertaste of sour cherries with fine soft tannins and good acidity hints to a good cellaring potential. The Sangiovese Cabernet drinks well now yet will cellar well for another 6 to 10 years. Alcohol: 14.0 % w/v – 380 bottles produced |
2018
2018: 15 Years on!
Quite a change back to our normal weather pattern in 2018 with a very long and dry summer and autumn. Good rains during November reminded us of the vintages up to 2010 when this was such a reliable feature of our weather allowing us to dry grow our vineyards with minimal stress.
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Myola I 2017 - Sold Out2017 was such a good year for our Cabernets and Merlot varieties that we decided to have a bit of fun with our Myola blend and made not one but two Bordeaux style blends. Myola I is the Merlot / Cabernet Franc blend, with attractive sweet blackcurrant on the nose and a complex red fruit palate intermixed with floral tones brought in by the Cabernet Franc. Alcohol: 14.4% v/v, Residual Sugar: 0.31 g/L, pH 3.48, Acidity: 6.1 g/L |
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Myola II 2017 - Sold OutThe other Myola made in 2017, with a dominance of Cabernet Sauvignon (70%) and a lighter touch of Cabernet Franc (30%). |
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HD Shiraz 2017 - Sold OutFermented in new oak puncheons and aged in 50% new French Oak, the HD 2017 combines power with the elegance of the 17 cooler vintage. Alcohol: 13.5% w/v. 1200 bottles produced. |
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Shiraz 2017- Sold out |
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Cabernet Franc 2017 - Sold OutFor the first time, we are releasing a single Cabernet Franc. 2017 being a larger vintage, we are able to release a single barrel of pure Cabernet Franc, while continuing to make our popular Myola blend. Widely anticipated and only 300 bottles made. |
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Tempranillo 2017 - Sold OutThe Tempranillo 2017 continues in a classic Spanish style of previous vintages, presenting a dark deep purple colour with aromas of tapenade and wild herbs (thyme) interlaced with dark fruits – plums and mulberries. The oak is subtle with a hint of vanilla and tannins are quite soft. After a while in the glass, the texture becomes richer with a long finish. Alcohol: 15.0 % w/v |
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Grenache 2017 - Sold OutDark with an attractive purple edge, the Grenache 2016 is very juicy at this time with a strong minerality and a very subtle touch of oak. The sweetness of Elderberries balances a great acidity and notes of cherries and red currants. The medium body texture develops in the glass and blueberries make a great finish with a hint of saltiness. This wine should age well. Alcohol: 15.0 % w/v – pH: 3.22 – Acidity: 6.6 g/L – Residual Sugars: 0.50 g/ L |
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Sangiovese Cabernet 2017 - Sold OutContinuing the Super Tuscan blend popular last vintage with a soft velvety blend of 60% Sangiovese and 40% Cabernet Sauvignon. Has sold out on release weekend. |
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GS 2017 - Sold OutWith this Grenache Shiraz blend we set out to take advantage of the great vintage 2017 fruit to make an easier drinking wine with shorter oak aging, Cotes du Rhone Style. While we expected the delicate elegance of the wine, the concentration actually surprised us and this wine has evolved into a more typical Heathcote II which will keep very well. The colour is a vibrant purple, the notes are sour cherries but with a sweet undertone, almost caramel. As it opens in the glass, the wine turns more savoury with darker fruit on the nose and spices in the palate. Alcohol: 14.0 % w/v |
2017
The most perfect season
Vintage number 14 for Heathcote II and the first season where Peder have not had to complain about the weather. It has been just perfect through and through. What a contrast to last vintage, after the 2015 warmest spring, the 2016 spring was cold, delaying flowering quite a bit, the summer was relatively mild with a late spurt of heat and with regular rainfall throughout the season. The result is probably over 100h of mowing and a vineyard like we dream it looking like a garden. The biggest crop we have ever had, still a tiny 20 ton but large for us! and every vessel occupied and a lot of juggling during fermentation to make everything fit. Quality looks great and Peder has made a few unique wines for the 2017 vintage.
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Shiraz 2016 - Sold OutGreat Concentration of flavours in this small yielding vintage. A full bodied Shiraz in typical Heathcote II style |
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HD Shiraz 2016 - Sold OutThe much anticipated 2016 vintage of our reserve HD Shiraz |
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Tempranillo 2016 - Sold outThe Tempranillo 2016 continues in a classic Spanish style of previous vintages, presenting a medium dark colour with aromas of spice and vanilla interlaced with dark fruits – cherries, mulberries, blackberries. The oak is subtle and tannins are quite soft yet the wine will benefit from being opened early. After a while in the glass, the texture becomes richer with a long finish. Alcohol: 14.0 % w/v – pH: 3.76 – Acidity: 5.8 g/L – Residual Sugars: 0.19 g/ L |
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Grenache 2016 - Sold OutDark with an attractive purple edge, the Grenache 2016 is very juicy at this time with a strong minerality and a very subtle touch of oak. The sweetness of Elderflower balances a great acidity and notes of cherries and red currants. The medium body texture develops in the glass and blueberries make a great finish with a hint of saltiness. This wine should age well Alcohol: 15.0 % w/v – pH: 3.22 – Acidity: 7.2 g/L – Residual Sugars: 0.30 g/ L |
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Sangiovese Cabernet 2016 - Sold OutVery limited quantities available. Made with one row of Sangiovese vines from our neighbouring “Dead Horse Hill” Vineyard , this blend is made in a Super Tuscan style with 30% of cabernet sauvignon (from our Heathcote II block) balancing the structure of the Sangiovese and making this wine a true Heathcote II wine with our classic concentration of flavours and texture. The wine presents a nice tannin structure with cherry, mulberry and spice and some vanilla. Alcohol: 14.5 % w/v |
2016
How did the Vines do it ?
An amazing year in many aspects. The spring was very warm with record temperatures in October helping the vines grow a great canopy that proved critical for the hot months that were to come.
We finished the organic compost application started in 2015 on the complete vineyard which looked great even throughout the hot summer.
Rain was very scarce during the late spring and summer and vintage came in early, all done in early March. Yet great quality and much higher quantities compared to 2014 and 2015, our 2 small vintages. The high ratio of leaf to fruit evident in the very even ripening and the fruit was just beautiful.
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Myola 2015Our classic blend with 45% Cabernet Sauvignon, 33% Cabernet Franc, and 22% of Merlot Alcohol: 15.0 % w/v Buy |
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Shiraz 2015 - Sold outVery dark colour. First impressions are plums, cherries, spice and charred wood followed by a sweet fruity taste. The oak is not so obvious now but it will become more apparent with time. Very fine tannins and a smooth long aftertaste. |
HD Shiraz 2015 - Sold OutAlcohol: 15.5 % w/v- pH: 3.63 – Acidity: 5.9 g/L – Residual Sugars: 0.56 g/ L |
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Tempranillo 2015 - Sold Out04.06.2017 Possibly our best Tempranillo yet ! The 2015 Tempranillo was bottled in February 2017 and it’s the first time the Tempranillo has been aged for 23 months in oak. Two barrels were made, one three years old and a five year old French oak. With its deep ruby colour there is something earthy and spicy to this Tempranillo. With time the plums and cherries develop into darker fruits, and chewy tannins. This is a full bodied wine with a good level of glycerol which adds to the texture. After a while in the glass the fruit gets sweeter. It is still young and with its balanced acidity it will age well. Alcohol: 14.8 % w/ v – pH: 3.60 |
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Grenache 2015 - Sold Out07.06.2017 The 2015 Grenache was bottled in August 2016 after 17 months in a five year old 300 l barrel (French Oak). The colour is pale ruby which is typical of the variety. First impressions are raspberries, cherries and strawberries, followed by some savoury notes. There is a lovely spicy flavour to this Grenache, with a sweet juicy finish. The wine has a medium bodied texture and the tannins are round and smooth. Alcohol: 15.5 % w/v – pH: 3.20 |
2015
Despite some fairly good canopy growth, the harvest was quite light in 2015r and only marginally ahead of 2014. The season came in very early and very compact with pretty much everything ready at the same time. Good rains in early January and high leaf to berry ratios ensured a very even ripening and overall excellent fruit quality. The rest of the summer and fall continued to be very dry which was perfect for ripening.
Early in the season we applied organic compost to half of the vineyard and that did help the vines cope with the dry summer very well.
In 2015, the Grenache block did really well 6 years after planting and that reflected well in the crop.
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Shiraz 2014 - Sold OutDeep dark colour hints to great concentration and the taste confirms. Rich fruit flavours of concentrated raspberries and blackberries, sweet liquorice are supported by well integrated woody notes of the oak and a well-rounded texture with soft tannins. — Alcohol: 14.5 % w/v |
HD Shiraz 2014 - Sold OutVery dark color with deep purple edge. In the palate, initial notes of cocoa give way to dark fruits and blueberries. The rich sweetness of the wine with restrained oak and very fine tannins combine into a very long savoury finish supported by great minerality. — Alcohol: 14.5 % w/v |
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Grenache 2014 - Sold OutThe first long awaited vintage of our Bush vines. 5 years since we planted them and 5 years of back stretching care as their roots find their way through the rocks at the top of of our property. Only one barrel made. |
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Tempranillo 2014 - Sold OutBold with Elegance, this fourth vintage of our sough after tempranillo does not disappoint. Peder continues to develop his Spanish style of Tempranillo with great concentration and fruit for a wine approachable young but yet one which will also be at home in the cellar for a few years. |
2014
2014 marks the return of warmer conditions to Heathcote with also a much drier growing season. Very hot summer temperatures not unlike the 2009 vintage to which we responded with fairly aggressive fruit thinning. The resulting wines are back to a slightly bigger style, with great concentration and texture. Very deep color and great aging potential.
The harvest was in the end of great quality but very small quantities overall as we worked to control stress in the vineyard through lower yields.
2014 is the first vintage for our Grenache block to have a real crop and finally getting the fruit of 5 years of back stretching care for the young bushvines grown in rocks at the top of our property.
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Myola 201320.05.2015 In 2013 the Myola blend is composed of 40% Cabernet Sauvignon, 32% Merlot and 28% Cabernet Franc Alcohol: 14.5 % w/v – pH: 3.38 – Acidity: 6.8 g/L – Residual Sugars: 0.45 g/ L Buy |
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Shiraz 2013 - Sold Out20.05.2015 Alcohol: 14.0 % w/v – pH: 3.39 – Acidity: 7.0 g/L – Residual Sugars: 0.48 g/ L |
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HD Shiraz 2013 - Sold Out20.05.2015 Alcohol: 14.0 % w/v- pH: 3.46 – Acidity: 6.7 g/L – Residual Sugars: 0.34 g/ L |
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Merlot 2013 - Sold Out20.05.2015 This is a wine that needs a couple of years in the cellar. Alcohol: 14.5% w/v – pH: 3.32 – Acidity: 7.0 g/L – Residual Sugars: 0.43 g/ L 350 bottles produced |
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Tempranillo 2013 - sold out20.05.2015 There is lots of spices too. A long dry finish with pleasant tannins. Alcohol: 14.5 % w/ v – pH: 3.61 – Acidity: 6.0 g/L – Residual Sugars: 0.51 g/ L 396 bottles produced |
2013
The 2013 showcases what the Heathcote region is known for: power on an elegant frame. With decent spring rain and vine growth, the fruit looked very healthy and the vines carried one of our larger crop of the last few years. With a fairly long ripening with clear days and cool nights, we brought in the crop over a quite long period adding complexity to the wines. As always Tempranillo was first off followed by Shiraz and finishing with Cabernet Sauvignon. The winery was absolutely packed up during fermentation!
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Shiraz 201226.05.2014 Dark purple colour. Lots of spices on the nose (cloves, cardamom, pepper), black berries. Very spicy on the palate as well. Sour cherries, red currants, blackberries and hints of oak. Good tannin structure and a long refreshing finish. Alcohol: 13.5 % w/v James Halliday Wine Companion 2018: 95 points. “A full-bodied, rich display of intense black fruits backed by fine, persistent tannins and integrated cedary French oak” |
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HD Shiraz 2012 - Sold Out26.05.2014 An explosion of spices and oaky aromas up front. Then charred wood and vanilla. Spice and oak notes on the palate too along with cherries and blueberries. Very nice texture and soft tannins. Very long finish. Alcohol: 13.5 % w/v James Halliday Wine Companion 2018: 96 points. “Deep crimson-purple ; everything about this ultra full-bodied wine is dialled up to maximum power: jet black fruits, tannins and French oak. All it needs is 20+ years to come into a plateau of perfection.” |
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Myola 2012 - Sold Out26.05.2014 Deep dark colour, dark purple edge. Cassis, blueberries, and pepper are the first impressions. Later some vanilla, liquorice and a hint of mint. Light and pleasant tannins. Well balanced and a good level of acidity. Alcohol: 14.0 % w/v James Halliday Wine Companion 2018: 96 points. “Wow, does this pack a punch. There’s no heat, just profound fruit and tannins matched to size. The cassis flavours of cabernet are foremost, but blueberry and mulberry also contribute.” |
Tempranillo 2012- Sold Out26.05.2014 Dark colour. Concentrated fruit on the nose, blueberries, mulberries and vanilla from the oak. The palate is pretty concentrated too with lots of sweet dark berries, chocolate and vanilla. Good amount of tannin and a long dry finish. Alcohol: 14.5 % w/v |
Cabernet Sauvignon 2012 - Sold Out26.05.2014 Again a very dark colour. Cassis and spice on the nose. Good fruit concentration on the palate; cassis, blackberries, good sweetness from the fruit. The oak is there, but hidden behind the fruit. Tannins are nice and chewy. Alcohol: 13.5% w/v |
2012
After a difficult year in 2011, we attacked 2012 with a bias for action in the vineyards. As the season developed, we worked to keep the canopy opened, trimmed the long canes, keep the air flowing so we could manage the more humid conditions with minimal disease pressure. This paid off and as the season dried up and summer heated up, we had a fantastic looking vineyard and a great crop building up. The ripening was very early this year and we came to flavour maturity with all the varieties much earlier than in prior years. The quality of the fruit was really nice and selecting HD Shiraz was hard, all the fruit looked so good ! A nice change from 2011 when we had to forgo making HD Shiraz altogether.
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Myola 201126.05.2013 The colour is dark red. Black berries and black cherries dominate the nose. The Myola is very complex, with spice, tobacco and cool mint. Again there is great texture. The flavour is full of dark fruit and spice, and there is a hint of sweet fruit on the after taste. The finish is dry and with some firm tannins. The Myola is quite closed now and it needs some time to develop. The Cabernet Franc component of this wine was fermented in a new French oak puncheon. Alcohol: 13.5 % w/v – pH: 3.39 – Acidity: 6.4 g/L – Residual Sugars: 0.32 g/ L |
Shiraz 2011 - Sold Out26.05.2013 The colour is a bit lighter than usual with a dark core. First impression is strawberry, liquorice and dried Provence herbs. There is also a very floral note of rose petals. The taste is very savoury with tar and spice. Red sweet summer berries appears on the after taste. This Shiraz has a great texture, good mouth feel and a dry finish with a good level of tannins. Alcohol: 13.0 % w/v – pH: 3.49 – Acidity: 6.4 g/L – Residual Sugars: 0.41 g/ L |
Merlot 201126.05.2013 The Merlot has a great colour – darker than the Shiraz. Up front on the nose there is black cherries, sweet plums, spice and oak. With a bit of air, tobacco and marzipan are some of the more complex aromas that develop. Sweet red fruity flavours are in the background, but this Merlot is a bit closed now. Dry after taste, a good acidity and fine tannins. This wine was fermented in a new French oak puncheon and aged in 50 % new French oak. Alcohol: 13.5 % w/v – pH: 3.32 – Acidity: 6.6 g/L – Residual Sugars: 0.32 g/ L |
Cabernet Sauvignon 201126.05.2013 The Cabernet Sauvignon 2011 possesses a deep dark colour. Black currants, spice and oak are the first aromas you notice. This wine is very complex. Other aromas are mint, tobacco and vanilla. The after taste is dry and long. The tannins are a bit dry and firm at the moment, so give this one some time in the cellar. This limited release Cabernet Sauvignon has great potential. Alcohol: 13.0% w/v – pH: 3.45 – Acidity: 6.7 g/L – Residual Sugars: 0.39 g/ L |
2011
2011 took us by surprise after so many years of drought, with rain throughout the growing season and relatively cool temperatures. And while rain was more intermittent in the summer, it came in regular big showers. Early on, it was clear that the vineyard was enjoying this weather a bit too much with lots of growth and a very high fruit set. So we went in and cut green growth to reduce disease pressure and removed any damaged fruit. When the time came to harvest the Shiraz, we ended up with field sorting, bunch by bunch, and left about half of the crop on the vineyard floor. While in the same block, the Cabernet and Merlot varietals must have thought they had been transported to Bordeaux and gave us gorgeous fruit and plenty of it. We decided to make our Shiraz from the fruit we had sorted and gave up on the HD Shiraz. So overall a very un-usual vintage for Heathcote II, with little Shiraz made and a lighter wine that has more in common with Southern Rhone than with our other vintages. A great Cabernet and Merlot year that allowed us to make a barrel of single Merlot and single Cabernet Sauvignon in addition to our usual Myola blend.
Shiraz 2010 - Sold Out26.05.2012 The colour is medium dark with a purple edge. The wine has a spicy nose of white pepper and after a while in the glass some sweet fruity aromas and oak start to show. The flavour is bursting with concentrated red fruits. This Shiraz has a good level of glycerol which gives the wine a great mouth feel and great length. The tannins are still a bit dry yet there is some nice sweet vanilla on the finish. Alcohol: 13.5 % w/v – pH: 3.52 – Acidity: 6.4 g/L – Residual Sugars: 0.46 g/ L |
HD Shiraz 2010 - Sold Out26.05.2012 The HD Shiraz has a deep dark colour. The nose is concentrated with blackberries with some very mineral and spice notes, supported by some sweet fruit in the background. The wine has a great texture and on the taste you find the spice again, followed by dark fruit, nice fine tannins and a dry finish. It is a bit closed now so it will be interesting to see how it develops. Alcohol: 13.0 % w/v – pH: 3.67 – Acidity: 6.0 g/L – Residual Sugars: 0.41 g/ L |
Myola 2010 - Sold Out26.05.2012 Again medium dark in colour, with a purple edge. Mulberries and perfumed violets dominate the nose, followed by some smoky oak characters. The taste shows good acidity with great sweet ripe red fruits layered on mineral undertones. The Myola has a very good level of texture, with dry tannins on the finish. In 2010 the Myola is a blend of 41% Cabernet Franc, 32% Merlot, and 27% Cabernet Sauvignon. Alcohol: 14.0% w/v – pH: 3.40 – Acidity: 7.2 g/L – Residual Sugars: 0.55 g/ L |
2010
2010 was the drought breaker year with good spring rains and long ripening season. For the first time since we arrived in Toolleen, the good winter rains continued into good spring rains!! The vineyard responded well with excellent cane growth and the vines developed a nice thick canopy. Then the cool summer came and we enjoyed one of our longest ripening seasons. A hail storm in early March almost spoiled the whole party, but the canopy and the bird nets saved the day and damage was minor though noticeable especially on Cabernet Sauvignon. We then had a few scary showers right through harvest. But no complaints, overall a good long season with great fruit. This translates into wines that show great balance with cooler characters and lower alcohols than previous vintages while maintaining the concentration we like. Probably a vintage closer to Rhône characters this year; a bit of a holy grail we must admit.
Shiraz 2009 - Sold OutRobert Parker’s Wine Advocate #195 : 91 Points |
HD Shiraz 2009 - Sold OutRobert Parker’s Wine Advocate #195 : 93 Points |
Myola 2009Robert Parker’s Wine Advocate #195 : 91 Points |
2009
The very good balance in the 2009 growing season translates into some of our best wines yet. We have the 2009 Shiraz, HD Shiraz and Myola available and all three wines show great colour and concentration with a very fruity approach, and a great depth of flavour. They are certainly set for a long life but still very accessible now.
Shiraz 2008 - Sold OutRobert Parker’s Wine Advocate #195 : 91 Points 10.04.10 The Shiraz has a magenta/purple colour with a solid concentration from the core to the edge. The nose is packed with black cherries, sweet mulberries, some cedar/anis characters and spice. Palate shows a good concentration with a mix of cherries, vanilla and blackberries. The tannins are soft and the acidity gives the wine a fresh finish. Alcohol: 15.0% w/v – pH: 3.70 – Acidity: 6.2 g/L – Residual Sugars: 0.99 g/ L |
HD Shiraz 2008 - Sold OutRobert Parker’s Wine Advocate #195 : 93+ Points Wine Spectator June 30 2013: 92 Points 10.04.10 Alcohol: 15.0 % w/v – pH: 3.62 – Acidity: 6.3 g/L – Residual Sugars: 0.58 g/ L |
Myola 2008 - Sold OutRobert Parker’s Wine Advocate #195 : 91 Points Stephen Tanzer’s International Wine Cellar: 93 Points 10.04.10 The colour is ruby crimson, with a slightly more developed tone on the edge. The nose is fruity and is showing sweet ripe plums and red currants. After a while a more minty character develops, and there are spices as well, like pepper, nutmeg and quince paste. The finish is quite dry with a good level of tannin and acid that should give the wine a long life. Alcohol: 15.0% w/v – pH: 3.57 – Acidity: 6.4 g/L – Residual Sugars: 0.60 g/ L. The Myola 2008 is made of 36% Merlot, 34% Cabernet Franc and 30% Cabernet Sauvignon. |
2008
After the difficult 2007, no doubt the 2008 was a relief. Though continuing the dry trend of the previous years, the spring was slightly wetter, avoiding any frost issue. Good rains in November and December ensured good canopy growth and fruit set. The summer avoided any extreme heat until… harvest. So it all looked fantastic until a 2 week heatwave in early March compressed the vintage over a very small window. Acid levels dropped quickly as night temperatures remained elevated and we decided the lift the fruit quickly to preserve the quality. With the whole region working to quickly harvest the fruit, labor became difficult to get and Peder and I ended up picking the Cabernet just the 2 of us, an experience neither of us would like to try again! Two years later, tasting the wines, we can see that was the right decision with wines retaining great minerality and elegance.
Apart from the stress of the very compressed timeline, in the winery the vintage went well. The acid additions were minimal except for the last batch of Shiraz harvested which was a bit of a monster and needed to be tamed. The Shiraz went into a mix of new, 1 year and 2 year old oak, while the HD Shiraz continues to be in 100% new oak. The Myola returns to a Shiraz free version with a full barrel of Cabernet Sauvignon aged in new French oak as part of the blend. A great barrel that we hope someday we can release as a single varietal wine!
HD Shiraz 2007 - Sold OutStephen Tanzer’s International Wine Cellar : 93 Points James Halliday Wine Companion 2011: 90 Points 02.06.09 Alcohol: 15.6 % w/v – pH: 3.61 – Acidity: 6.1 g/L – Residual Sugars: 0.65 g/ L |
Myola 2007 - Sold OutStephen Tanzer’s International Wine Cellar : 91 Points James Halliday Wine Companion 2011: 94 Points 02.06.09 The wine has a dark yet luminous purple colour with long thin legs on the glass. The nose of the 2007 Myola is of red berries, cherries with a hint of blackcurrant supported by very earthy undertones and a bit of oak spice. In the mouth, the wine is quite bold and big with dark fruits, blackberries and plums. The long finish reveals some further oak notes. The tannins are very dry at this stage and the wine further opens in the glass with a hint of mint. On the second day, the tannins have softened and the texture is smoother making the wine more approachable, with the oak quite well integrated. We recommend decanting the wine if it is to be enjoyed young, but better yet laying it down for a few years. The Myola 2007 is made of 30% Merlot, 25% Cabernet Franc, 23% Cabernet Sauvignon and 22% Shiraz. Alcohol: 14.8% w/v – pH: 3.36 – Acidity: 6.7 g/L – Residual Sugars: 0.47 g/ L |
2007
Shiraz 2006 - Sold OutStephen Tanzer’s International Wine Cellar : 92 Points Robert Parker’s Wine Advocate #181′ : 92 Points 18.06.08 The dense, impenetrable colour puts us on alert for a great concentration. At this very young age, the smoky oak is quite forward on the nose, opening to a complex bouquet of sweet berry flavours developing into a rich palate of darker flavors including black olives and bitter chocolate. The finish is long with hints of vanilla supported by a full-bodied texture. Alcohol: 15.7% w/v – pH: 3.54 – Acidity: 6.5 g/L – Residual Sugars: 0.70 g/ L |
HD Shiraz 2006 - Sold OutStephen Tanzer’s International Wine Cellar : 93 Points Robert Parker’s Wine Advocate #181′ : 94 Points Wine Spectator : 93 Points 18.06.08 As usual, the HD Shiraz is more approachable when young than the regular Shiraz. The approach is fruity with the oak already well integrated. Hints of mulberry, coffee and liquorice come in many layers with an extremely long finish showing some interesting mineral characters. Silky smooth tannins and a great texture support the structure of this amazing wine. Alcohol: 15.7% w/v – pH: 3.62 – Acidity: 6.1 g/L – Residual Sugars: 1.2 g/ L |
Myola 2006 - Sold OutStephen Tanzer’s International Wine Cellar : 93 Points Robert Parker’s Wine Advocate #181′ : 94+ Points 18.06.08 The deep colour has a beautiful purple hue at this young age. The Myola 2006 is fruity, with blackcurrant notes and undertones of chocolate and tobacco supported by fine oak in the background. The tannins are quite firm at this time and the finish is dry. Will certainly age into a stunning wine. Alcohol: 15.0% w/v – pH: 3.33 – Acidity: 7.1 g/L – Residual Sugars: 0.29 g/ L |
2006
Shiraz 2005 - Sold OutJames Halliday Wine Companion 2008 : 93 Points “Fragrant and complex” 08.04.07 Alcohol: 15.0% w/v – pH : 3.57 – Acidity : 6.0 g/L – Residual Sugars: 0.17 g/L |
HD Shiraz 2005 - Sold OutJames Halliday Wine Companion 2008 : 94 Points 08.04.07 Alcohol: 15.1% w/v – pH : 3.61 – Acidity : 5.8 g/L – Residual Sugars: <0.10 g/L |
Myola 2005 - Sold Out08.04.07 Alcohol: 15.2% w/v – pH : 3.42 – Acidity : 6.5 g/L – Residual Sugars: 1.3 g/L |
2005
2005 started with one of those wonderful springs where everything became so lush and rain was unusually regular. While there was plenty of sunshine in December and January, temperatures remained relatively cool leaving the vines developing with minimal stress. February came on strong though, accelerating ripening and bringing sugar levels up. Harvest then came on quickly in mid March starting with Merlot and Cabernet Franc, with Shiraz harvest spread between March 18th and April 2nd. In 2005 it was a very small harvest of Cabernet Sauvignon and it was all picked on April 2nd.
Yields were slightly higher than in 2004 , but still remained well below the 1.5 ton per acre mark (25 hl/ha). Fermentations went well and temperatures stayed well in control. As in previous years, the HD Shiraz was fermented in new Troncais French Oak Vats, and this year with the cabernet sauvignon harvest being sufficiently delayed, we managed to ferment it in those same vats, working to integrate the tannins at an earlier stage while increasing the complexity. The Shiraz was aged in 50% new French oak, while the HD Shiraz continues to be aged in 100% new French oak and the Myola blend in 30% new French oak. All wines were made without fining or filtration and barrel aged for 22 months. They were bottled on Feb, 20th 2007.
Shiraz 2004 - Sold OutRobert Parker Dec. 2006:94 Points “An impressive specimen from Victoria” – Robert Parker Dec. 2006: James Halliday Wine Companion 2007 : 95 Points Click here to view. Stephen Tanzer International Wine Cellar Jul/Aug 2006: 91 Points Click here to view. The Shiraz 2004 was also reviewed in March 2006 in the Danish premier Food & Wine Magazine Smag & Behag and beautifully matched up to Osso-Buco! “A charcoal black bomb with very concentrated fruit and well integrated oak” Click here to download review (in Danish). 01.04.06 02.05.2005 (Barrel Sample) |
2004
A cooler January and better spring rains delayed the onset of intense summer stress, allowing for excellent fruit nutrition while the high temperatures of February and March ensured great ripening with an acceleration at the end of March that almost caught us off-guard. Very promising!
All 4 varieties were hand harvested, though of the Merlot there was only 140 kg. It was co-fermented with the Cabernet Franc. Cabernet Sauvignon was fermented on its own. Shiraz yields were just around 1 ton/ acre while the cabernets and Merlot cropped much lower.
This year the wine was made on site in the winery finished a couple weeks before harvest. Open fermentation vats with hand plunging mark a significant departure from techniques used in previous vintages. Our reserve HD Shiraz was fermented in open new oak vats and while temperature control proved a challenge, initial results look good.
After 10 to 15 days of fermentation, the wine was gently pressed using a manual basket press and put in 100% tight grain French oak. This is also another significant difference from previous vintages. Only 30% new oak was used to avoid overpowering the well-balanced fruit, except for the reserve HD Shiraz that was put in 100% new French oak.
Shiraz 2003 - Sold Out01.04.2006 01.05.2005 |
2003
95 Points by Huon Hooke : Gourmet Traveller Wine, Dec-Jan 06
Click here to download review.
“Top Stuff” : Andrew Wood, Divine Food & Wine Magazine Dec 05
Click here to download review.
Though a bit wetter than 2002, 2003 would also qualify as a very dry year. The vines now being older cropped a bit heavier but still only Shiraz was made that year. A lower level of stress allowed for a more balanced fruit, which was further enhanced with a softer oak treatment. The wine was aged for 20 months in 40% new steam bent American oak, the remaining being 2 year old American oak. The wine was bottled on Feb. 6 2005.
Shiraz 2002 - Sold Out01.04.06 28.01.05 |
2002
2002 is the first year the vineyard produced enough grapes to warrant making wine. It was an extremely dry year throughout the season, with yields well below 1 ton per acre.
Rich concentration and high skin to pulp ratio characterised the berries at picking. Only a Shiraz wine was made that year. 100% new steam bent American oak was used to work with the concentration of the fruit. The wine was matured in oak for 20 months and was bottled in January 2004.