Aromas of dark stone fruit, chocolateand spice box. Fine grained tannins are supported by fresh flavors of black cherry, licorice and cracked pepper.
Wine Advocate 91 points - Deep garnet-purple in color, the 2012 Shiraz explodes with creme de cassis, blueberry pie and mint aromas accented by hints of licorice and dark chocolate. Full-bodied, rich and packed with warm black and blueberry fruit flavors, it has a medium to firm level of fine, rounded tannins and a long, spicy finish with lively lift. Drink it now to 2018+. (May 2014)
Wine Spectator 90 points - Supple, ripe and splashy, with brash blackberry, green olive and tomato leaf flavors, coming together into a savory, persistent finish. Drink now through 2019.—H.S. (Jan 22 2014)
Heartland Wines is the brainchild of winemaker Ben Glaetzer. Founded in 2002, Heartland produces wines that highlight the unique terroir of Langhorne Creek and the Limestone Coast, two of Southern Australia’s most highly regarded wine appellations.
Ben is part of a larger family winemaking legacy, his father is respected winemaker Colin Glaetzer and his two brothers are also winemakers. Ben is passionate about wine and exploring the differences in terroir – ergo, his multiple winemaking responsibilities at Heartland, Glaetzer, Mitolo, and Woodstock.
Heartland owns 1,000 acres of mature vineyards in Langhorne Creek and the Limestone Coast which are planted on deep limestone foundation with sandy loam and grey marl topsoil. From these estate grown grapes, Ben produces three different ranges of wine – the modestly priced Stickleback, the mid-priced Coast and Creek range and the premium Directors’ Cut. This tiered approach was deliberately crafted to ”give the drinker stepping stones…and making each level deliver more quality than its price would suggest,” says Ben. ”My aspiration is to allow anyone who buys one of my wines, irrespective of its price point, to see a snapshot of my vineyards, vintage and history.”
|Shiraz planted in Langhorne Creek (86%) to sandy loam and the Limestone Coast (14%) to grey marl over limestone was crushed and then pumped over twice a day to enhance color, flavor and tannins. The wine was left on its skins for ten days after which a Rhone isolate yeast was used to start fermentation. The wine matured for 14 months in oak.