The growing season began with above average rainfall in both winter and spring. The soil profile was full to capacity, along with dam water storages. Budburst was even, with very good shoot growth development. Flowering and fruit set was excellent again this season.
The months of January through to March were drier than average and temperatures were average to above-average. Veraison was slower in Heathcote this season, and fruit maturity was later. The first parcel of shiraz was picked on 14 March at Heathcote Estate.
The 2017 vintage has produced wonderful fruit flavours and exceptional colours.
|Harvested||17 – 30 March|
The grapes were fermented in a combination of open and closed fermenters with up to three weeks total time on skins. There were 7 individual batches, with a couple of those receiving whole bunches. The wines where then pressed and transferred immediately into barrels for malolactic fermentation. Remained in barrel for a total of 12 months (100% French oak, 300L hogsheads) and during maturation was racked three times.
The 2017 vintage has wonderful balance and intensity of flavour. Bright dark berry fruit and lifted spice dominate the aromas, with subtle supporting French oak. The palate is plush and silky, loaded with dark fruited shiraz intensity. Fine structure and excellent concentration.