Made with minimal intervention and in harmony with specific phases of the moon, this wine is a pagan idol with vinous superpowers. Drawing its strength from the famous Cambrian soils of Heathcote, mature vines and a terrific vintage, this 96 point shiraz brandishes an otherworldly power and grace. Loaded with dark fruits, cracked pepper and fine tannins, heavenly elixirs such as this rarely come at real world prices.
This producer’s success is rooted in a solid philosophy of picking the right sites for specific varieties, adopting organic viticultural practices and treating the fruit gently in the winery. For this wine, they sourced the finest grapes from one of their oldest vineyards in Heathcote - a region renowned for top class shiraz. Back in the winery, their young wine wizard got to work weaving his magic. Having studied his craft with some of the best here and overseas, he’s a dab hand at turning grapes into gold. And what a spell he cast here.
Wild fermented, basket pressed, naturally fined on a new moon and bottled without filtration, this wine is mesmerizing from the get go. It’s deep in colour and alive with ethereal blackberry and violet aromas. Intense, earthy and rich, the palate is peppered with dark fruits, spice and a lick of fine French oak. Sleek, smooth and built to last, this shiraz is one you can get spiritual about now and in years to come.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Vines planted in 1999. Vines spur-pruned and vertical shoot positioned to ensure fruit exposure and even ripening. Low yielding to ensure richly flavoured grapes. A portion of the vineyard was bunch-thinned for even greater concentration of flavour.
Fruit was destemmed and tipped into a small open fermenters, cold soaked for 4-5 days and natural “wild” yeast fermented. Plunged during cold soak, then 2 times daily during ferment. Basket pressed into French oak barriques (20% new) with natural malolactic fermentation. Matured for 18 months in barriques. The wine was racked on a new moon (twice) and bottled without fining or filtration.
There are two distinct styles of Heathcote wine, which can get confusing. There's Wild Duck Creek Duck Muck at the giant end of the spectrum for Greenock Creek lovers (I'm talking 17.5% alcohol!). And then there's Jasper Hill, Heathcote Estate, Chalmers' new Heathcote outfit and some new alternative varieties that seem to be making it into the best weird and wonderful natural wines in the country. Think Shiraz here traditionally, but don't be afraid to try the Nebbiolo, Fiano and Lagrein from painstakingly selected vineyards. They're refreshingly delicious.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 12 fresh rosemary sprigs
- 600g lamb leg steaks
- 1 lemon, rind finely grated, juiced
- 1 tablespoon honey
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 700g orange sweet potato, peeled, cut into 1cm-thick slices
- 70g rocket leaves, trimmed
- lemon wedges, to serve
- Remove leaves from rosemary sprigs, reserving 2 tablespoons leaves. Soak rosemary skewers in cold water for 30 minutes. Drain. Chop reserved leaves.
- Cut lamb into 2cm cubes. Thread onto rosemary skewers. Place in a ceramic dish. Whisk rind, honey, garlic, reserved rosemary, 1 tablespoon oil and 1 tablespoon lemon juice in a jug. Pour over kebabs. Turn to coat. Cover and refrigerate for 30 minutes.
- Place sweet potato onto a microwave-safe plate. Cover. Microwave on HIGH (100%) for 6 to 8 minutes. Drain. Drizzle with remaining oil. Season with salt and pepper.
- Preheat barbecue plate on high heat. Reduce to medium. Lightly grease. Cook sweet potato for 2 minutes each side. Transfer to a plate. Cover with foil. Add kebabs to barbecue and cook for 2 minutes each side for medium.
- Place sweet potato onto serving plates. Top with lamb kebabs and serve with rocket and lemon wedges.