Red soil from the Cambrian Period
The crop is manually harvested at maturity, avoiding over-maturation.
The grapes are 100% destemmed. Fermentation takes place in concrete
tanks. Vat times are long (from 4 to 6 weeks) and a gentle extraction is performed by pumping-over. It aims at obtaining fine and delicate tannins.
Ageing 100% in French oak barrels with low proportion of new oaks (10-15%) for 14 months.
Colour: deep ruby colour
Nose: redcurrant, leather, red crushed berries with a hint of toffee, incense and curry.
Palate: this is a powerful and generous wine expressing itself with delicacy thanks to a very delicate tannic structure.
Intense flavors of ripe fruits and spices combined to a fine acidity – a hyphen between richness and strength reflecting perfectly the terroir of Heathcote.