Heartland Shiraz 2007

Heartland Wines was created by a small group of leading South Australian wine identities. The directors include winemaker Ben Glaetzer and wine industry professionals Grant Tilbrook and Vicki Arnold.

All Heartland wines are made with fruit from the directors' own, mature vineyards at Limestone Coast (23km north of Padthaway) and Langhorne Creek (east of Adelaide, on the Fleurieu Peninsula - one of Australia's oldest wine regions).

Variety: 100 % Shiraz

Region: 66 % Langhorne Creek, 34% Limestone Coast

Soil: Langhorne Creek: Sandy Loam, Limestone Coast: Grey marl over deep limestone

Vinification:                                  

The wine was pumped over twice a day and spent ten days on skins. Fermentation with Rhone isolate yeast was at 18-24 degrees C. Extended maceration resulted in savoury, long-chain tannins which gives a soft, approachable palate and enables mid-term cellaring.  The wine spent 12 months in oak, and was bottled early to maintain the fresh, lifted fruit character on the nose which comes from the Langhorne Creek component.

Tasting notes:

A rich, dark purple colour. This delicious shiraz has hints of chocolate, truffle and tobacco leaf on the nose. Plums, blackcurrant and spice flavours abound on the palate and are perfectly balanced by fine, supple tannins.

2007 Vintage:                             

Langhorne Creek experienced a dry, mild season with consistent sunny days followed by cool nights, which allowed for ideal ripening. Most vineyards showed smaller canopies, low yields, small bunches and berry size.

Drought and frost reduced the yield in Limestone Coast by 50%. At Heartland we had very little frost damage and the reduction in yeild resulted in some excellent fruit. Overall, 2007 reds ripened slowly and have fantastic colour with fleshy, rounded tannins and impressive structure.

Alc/Vol: 14.5%

Total Acidity: 6.7 g/l

pH: 3.3

Residual sugar: 0.5 g/l

Age of vines: 16-18 years

Maturation vessel: 100% oak

Oak type: 80% French, 20% American

Age of barrels: 3-5 yr old hogsheads

Time in barrel: 12 months

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