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When treated right, the ancient soils of Heathcote produce stunning fruit. Something clicked in the growing and making of this wine, this 2014 Heathcote Shiraz from Damien North is singing.
A quarter was fermented as whole bunches, a quarter went to new French oak, there’s nothing too fancy about the winemaking but the end result is a refined and sublime depiction of this unique slice of the Australian wine-growing landscape.
James Halliday offered this in his 96 point review, “Despite its intensity it is elegant and medium-bodied.” and Mike Bennie called it “… a cracking Heathcote Shiraz… bouncy and frisky, playful and easy to drink.”
This is premium yet playful, a combination you don’t often find in Shiraz. Gorgeous stuff.
What It Tastes Like
“Spice, cedary oak and a plum/blackberry melange start the journey on the bouquet; the palate is intense and focused on the same path, with highlights of licorice and spice. Despite its intensity it is elegant and medium-bodied.” - James Halliday (Australian Wine Companion)
96 points. “Spice, cedary oak and a plum/blackberry melange start the journey on the bouquet; the palate is intense and focused on the same path, with highlights of licorice and spice. Despite its intensity it is elegant and medium-bodied.”
- James Halliday (Australian Wine Companion)
92 points “It’s busy with red currant, forest berry jam and sweet spice scents, and though the wine is sweet in a way, it’s built on crisp, refreshing acidity and layers of fine spice. Hence, the wine is medium weight, bouncy and frisky, playful and easy to drink. It’s a soft roll of flavoursome fruit, kissed gently with mixed spice. Nice one.”
- Mike Bennie (The Wine Front)
Greenstone - Colbinabbin, Heathcote. Ancient Red Cambrian soils interspersed with copper-infused basalt (Greenstone). Easterly aspect, east-west row orientation. PT10 clone close-planted in 2003. Cane Pruned. Hand-picked in two batches early on the mornings of 14/03/14 & 25/03/14.
75% destemmed, with 25% whole bunches added into open fermenters. Fermentation with wild yeast took place once the must had warmed naturally over a number of days. The cap was gently hand plunged daily, as well as pumped over twice per day during the peak of ferment. After 17 days on skins the wine was pressed and transferred to barrel for malolactic fermentation. 33% of the oak was new French barriques (Remond, Vallaurine and Saury), with the remainder in older French barriques. The wine was racked twice during its 16 months in barrel, before bottling unfined.
Closure: Screw Cap
Bottle Size: 750ml
About the Producer
Damian North is the man with the Journey. He’s wound his way from the tables at Tetusya’s in Sydney to the Pinot-riddled hills of Oregon to finally wind up with his own label in the beautiful Yarra Valley. Pinot Noir will always be his first love but he has also become a dab hand at producing sensational Shiraz and Chardonnay for selected sites across the Yarra. His is a star on the rise.
Heathcote’s reputation is for big Shiraz. And they do it so well. But the times they are a changin’ with Italian varieties such as Fiano, Sangiovese, Nero d’Avola and Sagrantino all finding themselves well at home in the ancient Cambrian soils.
Long held up to the rest of the world as Australia’s flagship red variety, the mighty Australian Shiraz has undergone something of a renaissance over the past two decades. While our robust styles of Shiraz from powerhouse South Australian regions such as the Barossa Valley and McLaren Vale may have put Australian wine on the map, Shiraz from our cooler regions are giving the variety a new look. Wines from Canberra, all parts of Victoria, the Adelaide Hills, and the Great Southern, are all delivering wines of finesse and spice set to a lighter framework. The tapestry of Australian Shiraz is richly diverse, and will only continue to develop and mature into the future.
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