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complex aromas of red berries and spices.
this wine has an outstanding elegance and power, combining minerality and precision, perfectly reflecting the Terroir of Heathcote. The wine will benefit from another 2 to 3 years in bottle and can be cellared for 20 years.
Sommelier's advice: Seven hours roasted lamb under 100° "agneau de sept heures". Boeuf wellington.
The grapes are hand-harvested by the end of March.
Red soil from the Cambrien Period.
The grapes are gently destemmed, and then ferment for six weeks in open concrete vats, using indigenous yeasts.
The lightly pressed wine is cellared with minimal intervention in our cellar, which is located in Heathcote. The ageing lasts 12 months, in new French oak casks.