Adam Foster makes Heathcote approachable in so many ways. His wines speak of place and the power that Heathcote can bring, but in a more new-wave, hands-off kind of way where fruit dances with texture, acid and savoury notes.
Made using 80% whole bunches, you’ll notice a texture and tannin that is distinctly “whole-bunchy” - Adam calls it “energetic freshness”. We call it delicious. It’s medium-bodied with crunchy red and dark berries, herbaceous and slaty on the mid-palate and has a long savoury finish. The wine spent a year in old oak and is looking smart and together - good for drinking now and for the next 3-5 years.
“Flavoursome, quick fix bistro style of ‘syrah’, let’s say, with lively pepper and spice character, red berries, faint anise and green herb. A little slipperiness to the palate followed by a light chew and through and through a toothsome crunch to texture, even with some broodier, riper fruit character to taste. Straight up yum.”
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- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Shiraz
- Serving Temp.
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.