Heathcote II - Premium Handcrafted Red Wines from Heathcote

VINTAGE & TASTING NOTES

2007 | 2006 | 2005
2004 | 2003 | 2002

Tasting Notes

HD Shiraz 2007

Stephen Tanzer's International Wine Cellar : 93 Points
"Zesty minerality and concentrated black and blue fruit flavors" Click here

02.06.09
The wine presents with a deep black core and a vibrant purple edge. On the nose, sweet blueberries with a hint of eucalypt are supported by notes of oak in the background. The complex flavours of sweet black fruits unwind on the palate with a definite savoury profile and a strong minerality. This is a great food wine. The concentration of the HD Shiraz is further reinforced by the extremely low yield of the 2007 vintage. The texture is well developed, supporting beautifully the layers of flavours and provides a great finish. The oak is well integrated for such a young wine, though the tannins are still quite firm. On the second day, the wine appears sweeter with a fruitier profile, is more approachable but manages to keep a great complexity. We do recommend laying the HD Shiraz 2007 down for 2 to 3 years minimum.
Alcohol: 15.6 % w/v - pH: 3.61 - Acidity: 6.1 g/L - Residual Sugars: 0.65 g/ L

Myola 2007 - Sold Out

Stephen Tanzer's International Wine Cellar : 91 Points
"Captivating...impressively energetic finish" Click here

02.06.09
The wine has a dark yet luminous purple colour with long thin legs on the glass. The nose of the 2007 Myola is of red berries, cherries with a hint of blackcurrant supported by very earthy undertones and a bit of oak spice. In the mouth, the wine is quite bold and big with dark fruits, blackberries and plums. The long finish reveals some further oak notes. The tannins are very dry at this stage and the wine further opens in the glass with a hint of mint. On the second day, the tannins have softened and the texture is smoother making the wine more approachable, with the oak quite well integrated. We recommend decanting the wine if it is to be enjoyed young, but better yet laying it down for a few years. The Myola 2007 is made of 30% Merlot, 25% Cabernet Franc, 23% Cabernet Sauvignon and 22% Shiraz.
Alcohol: 14.8% w/v - pH: 3.36 - Acidity: 6.7 g/L - Residual Sugars: 0.47 g/ L

Tasting Notes

Shiraz 2006 - Sold Out

Stephen Tanzer's International Wine Cellar : 92 Points
"Impressively concentrated" Click here

Robert Parker's Wine Advocate #181' : 92 Points
"Large-scaled on the palate" Click here

18.06.08
The dense, impenetrable colour puts us on alert for a great concentration. At this very young age, the smoky oak is quite forward on the nose, opening to a complex bouquet of sweet berry flavours developing into a rich palate of darker flavors including black olives and bitter chocolate. The finish is long with hints of vanilla supported by a full-bodied texture.
We further tasted the wine a full day after opening finding the oak better integrated with further development on the texture side, a brief preview of the great potential of this wine. We recommend decanting the wine if it is to be enjoyed young, but better yet laying it down for a couple of years.
Alcohol: 15.7% w/v - pH: 3.54 - Acidity: 6.5 g/L - Residual Sugars: 0.70 g/ L

HD Shiraz 2006 - Sold Out

Stephen Tanzer's International Wine Cellar : 93 Points
"I really like the streamlined personality of this wine" Click here

Robert Parker's Wine Advocate #181' : 94 Points
"Violets, espresso, scorched earth, blueberry..." Click here

Wine Spectator : 93 Points
"Old World character" Click here

18.06.08
As usual, the HD Shiraz is more approachable when young than the regular Shiraz. The approach is fruity with the oak already well integrated. Hints of mulberry, coffee and liquorice come in many layers with an extremely long finish showing some interesting mineral characters. Silky smooth tannins and a great texture support the structure of this amazing wine.
On the second day, the complexity has further developed, a testimony to the long ageing potential of this wine. Definitely a crime to drink young, please lay it down for 2 to 5 years.
Alcohol: 15.7% w/v - pH: 3.62 - Acidity: 6.1 g/L - Residual Sugars: 1.2 g/ L

Myola 2006 - Sold Out

Stephen Tanzer's International Wine Cellar : 93 Points
"This could run with plenty of high-end Napa wines" Click here

Robert Parker's Wine Advocate #181' : 94+ Points
"Sophisticated, intellectual style of wine owing more to Bordeaux than Napa" Click here

18.06.08
The deep color has a beautiful purple hue at this young age. The Myola 2006 is fruity, with blackcurrant notes and undertones of chocolate and tobacco supported by fine oak in the background. The tannins are quite firm at this time and the finish is dry. Will certainly age into a stunning wine.
On the second day, the tannins have softened making the wine more approachable. We recommend decanting the wine if it is to be enjoyed young, but better yet laying it down for a couple of years. The Myola 2006 is made of 40% Merlot, 40% Cabernet Franc and 20% Cabernet Sauvignon.
Alcohol: 15.0% w/v - pH: 3.33 - Acidity: 7.1 g/L - Residual Sugars: 0.29 g/ L

2005 started with one of those wonderful springs where everything became so lush and rain was unusually regular. While there was plenty of sunshine in December and January, temperatures remained relatively cool leaving the vines developing with minimal stress. February came on strong though, accelerating ripening and bringing sugar levels up. Harvest then came on quickly in mid March starting with Merlot and Cabernet Franc, with Shiraz harvest spread between March 18th and April 2nd. In 2005 it was a very small harvest of Cabernet Sauvignon and it was all picked on April 2nd.

Yields were slightly higher than in 2004 , but still remained well below the 1.5 ton per acre mark (25 hl/ha). Fermentations went well and temperatures stayed well in control. As in previous years, the HD Shiraz was fermented in new Troncais French Oak Vats, and this year with the cabernet sauvignon harvest being sufficiently delayed, we managed to ferment it in those same vats, working to integrate the tannins at an earlier stage while increasing the complexity. The Shiraz was aged in 50% new French oak, while the HD Shiraz continues to be aged in 100% new French oak and the Myola blend in 30% new French oak. All wines were made without fining or filtration and barrel aged for 22 months. They were bottled on Feb, 20th 2007.

Tasting Notes

Shiraz 2005 - Sold Out.

James Halliday Wine Companion 2008 : 93 Points
"Fragrant and complex'" Click here

08.04.07
A very expressive nose of sweet red fruits combined with spicy oak comes quickly out of the glass while you notice the vibrant dark purple colour. The taste follows with those same red fruit characters supported by a beautiful texture that keeps on giving. The tannins are fine though still young indicating good ageing potential. The finish is long and dry with hints of dark cherries.
Alcohol: 15.0% w/v - pH : 3.57 - Acidity : 6.0 g/L - Residual Sugars: 0.17 g/L

HD Shiraz 2005 - Sold Out.

James Halliday Wine Companion 2008 : 94 Points Click here

08.04.07
A deep dark red slightly developped colour is just a preview for the dark red fruit nose with hints of vanilla and mocha. In the taste, the new oak is there in the background while the fruits with notes of blueberries evolve to darker aromas towards a liquorice finish. The tannins are already quite soft. The velvety texture supports a long dry finish.
Alcohol: 15.1% w/v - pH : 3.61 - Acidity : 5.8 g/L - Residual Sugars: <0.10 g/L

Myola 2005 - Sold Out
08.04.07
The inky colour promises great concentration. The nose does not disapoint higlighting the complexity of this blend. In 2005 the Myola is made of 50% Merlot, 30% Cabernet Franc and 20% Cabernet Sauvignon. The taste of sweet blackcurrant upfront is followed by more floral notes but the tannins are still quite strong showing the influence of the cabernet sauvignon. Showing great potential with fantastic texture and finish, this wine still needs more bottle time.
Alcohol: 15.2% w/v - pH : 3.42 - Acidity : 6.5 g/L - Residual Sugars: 1.3 g/L

A cooler January and better spring rains delayed the onset of intense summer stress, allowing for excellent fruit nutrition while the high temperatures of February and March ensured great ripening with an acceleration at the end of March that almost caught us off-guard. Very promising!

All 4 varieties were hand harvested, though of the Merlot there was only 140 kg. It was co-fermented with the Cabernet Franc. Cabernet Sauvignon was fermented on its own. Shiraz yields were just around 1 ton/ acre while the cabernets and Merlot cropped much lower.

This year the wine was made on site in the winery finished a couple weeks before harvest. Open fermentation vats with hand plunging mark a significant departure from techniques used in previous vintages. Our reserve HD Shiraz was fermented in open new oak vats and while temperature control proved a challenge, initial results look good.

After 10 to 15 days of fermentation, the wine was gently pressed using a manual basket press and put in 100% tight grain French oak. This is also another significant difference from previous vintages. Only 30% new oak was used to avoid overpowering the well-balanced fruit, except for the reserve HD Shiraz that was put in 100% new French oak.

Tasting Notes

Shiraz 2004 - Sold Out

Robert Parker Dec. 2006: 94 Points "An impressive specimen from Victoria" Robert Parker Dec. 2006:

James Halliday Wine Companion 2007 : 95 Points Click here

Stephen Tanzer International Wine Cellar Jul/Aug 2006: 91 Points Click here

The Shiraz 2004 was also reviewed in March 2006 in the Danish premier Food & Wine Magazine Smag & Behag and beautfully matched up to Osso-Buco !

"A charcoal black bomb with very concentrated fruit and well integrated oak"

Click here to download review (in Danish).

01.04.06
The wine has an intense red, almost black colour. It shows very concentrated fruit and oak characters. The wine has many typical Shiraz elements on the nose such as liquorice, dried herbs and ripe dark fruit. The taste is dominated by the dark fruit and sweetness, which is kept in place by the firm tannins from the oak and a balanced acidity. The wine has a long, dry and peppery finish. The wine was bottled on Dec. 21. 2005.
Alcohol: 16.5% w/v - pH : 3.62 - Acidity : 6.0 g/L - Residual Sugars: 1.0 g/L
02.05.2005 (Barrel Sample)
The colour is intense red, almost black. This is a very big full-bodied wine that hangs long on the glass. It has a complex nose of blackberries, smoke and liquorice. The taste is big and has a sweet fruity character with the oak well integrated. The tannins are already soft and the wine has a long dry finish.

HD Shiraz 2004 - Sold Out

Robert Parker Dec. 2006: 95 Points "A connoisseur's Shiraz'" Click here

Stephen Tanzer International Wine Cellar Jul/Aug 2006: 93 Points Click here

James Halliday Wine Companion 2008 : 96 Points
"Formidable concentration'" Click here

This is our Reserve Shiraz and the grapes for this wine were carefully selected, then Hand Destemmed and fermented in new French oak barrels. The wine is aged in 100% new French oak against about 30% new oak for the regular Shiraz. The wine was bottled May 7th 2006.
12.06.2006
Again the colour is very dark red. This wine has more complexity than our regular Shiraz and the fruit and oak is more balanced. Because it was fermented in oak the tannins are softer yet quite fine and firm. At this stage the wine is still a bit closed and so will benefit from decanting for a couple of hours before drinking. The H.D. Shiraz will enjoy a closed period and should either be drunken within the next 12 month or after 2010.
Alcohol: 15.5% w/v - pH : 3.62 - Acidity : 6.4 g/L - Residual Sugars: 0.97 g/L

Myola 2004 - Sold Out

James Halliday Wine Companion 2008 : 93 Points Click here

Myola is a blend of Cabernet Franc, Cabernet Sauvignon and Merlot that depends on our vineyard yields. In 2004, Myola contains 47% Cabernet Franc, 41% Cabernet Sauvignon and 12% Merlot. The wine was bottled May 7th 2006.
12.06.2006
The colour is deep dark red with lots of blackcurrants on the nose and the texture is nice and filling in the mouth. The tannins are already softening and the oak is starting to be integrated. The relatively high proportion of Cabernet Franc in the blend makes the Myola 2004 surprisingly easy to drink at this stage.
Alcohol: 16.0% w/v - pH : 3.44 - Acidity : 6.7 g/L - Residual Sugars: 0.94 g/L

95 Points by Huon Hooke : Gourmet Traveller Wine, Dec-Jan 06

Click here to download review.

"Top Stuff" : Andrew Wood, Divine Food & Wine Magazine Dec 05

Click here to download review.

Though a bit wetter than 2002, 2003 would also qualify as a very dry year. The vines now being older cropped a bit heavier but still only Shiraz was made that year. A lower level of stress allowed for a more balanced fruit, which was further enhanced with a softer oak treatment. The wine was aged for 20 months in 40% new steam bent American oak, the remaining being 2 year old American oak. The wine was bottled on Feb. 6 2005.

Tasting Notes

Shiraz 2003 - Sold Out
01.04.2006
After a year in the bottle, the Shiraz 2003 has matured beautifully and it's now better than ever. It has a deep red hue with a purple edge. It opens with sweet fruit and has some notes of light smoke, liquorice and vanilla from the oak. The flavours are complex and fruity (Cherries & Elderberries) with a hint of sweet vanilla. The wine is dry with fine tannins and a well-balanced finish of the oak and sweet red berries. With medium body and a long finish, this 2003 vintage will certainly continue to age beautifully. Released in October 2005.
01.05.2005
Only three month after bottling, the Shiraz 2003 is already accessible and ready to drink. It has a deep red hue with a purple edge. It opens with sweet fruit and has some notes of light smoke, liquorice and vanilla from the oak. The flavours are big and juicy, the wine is dry with a well balanced finish of the oak and sweet berries. With medium body and a long finish, this 2003 vintage will certainly continue to age beautifully. Release is planned in October 2005.

2002 is the first year the vineyard produced enough grapes to warrant making wine. It was an extremely dry year throughout the season, with yields well below 1 ton per acre.

Rich concentration and high skin to pulp ratio characterized the berries at picking. Only a Shiraz wine was made that year. 100% new steam bent American oak was used to work with the concentration of the fruit. The wine was matured in oak for 20 months and was bottled in January 2004.

Tasting Notes

Shiraz 2002 - Sold Out
01.04.06
Now more than two years after bottling this wine is still in it's youth but it is starting to show more developed characters as well. The sweet fruit and smoke from the oak barrels are still dominating the nose along with some liquorice and eucalypt. The 2002 Shiraz has evolved to a wine with more complexity, more depth and a fuller body. The finish is soft with some oak and the wine is starting to show more prune and chocolate notes.

28.01.05
The wine has had a yearlong maturation in the bottle and is now starting to soften. It has a dark ruby colour and opens with spicy oak and sweet fruit on the nose. The oak characters are nicely integrated with the fruit still leaving a dominance of dark berry flavors. It has soft tannins with a good mouthfeel and it finishes with notes of plums and blackberries. The wine is still young and we definitely recommend decanting 2 – 3 hours before drinking.