The label for the Heartland Wines range, from Limestone Coast and Langhorne Creek, is a graphic tribute to their multi-layered complexity, depicting all the spices and herbs that reviewers have found in the wines. This is where it all began for Australian wine – Heartland is based in Langhorne Creek, home to reputedly the oldest (pre-phylloxera) Cabernet Sauvignon vines on earth. And today’s Heartland wines display the opulence and fine texture that sets this region apart.
This is another shining example of Ben's wine making style and Langhorne Creek grapes. The result is a pure expression of Australia’s most iconic variety.
Good winter rainfall offered cover crops for a moisture-retaining mulch throughout the dry spring and summer. The lack of rainfall over the growing period led to lower yields. Summer saw mostly cool temperatures and an early vintage with most of the region’s fruit off by early April. The Langhorne Creek wine region benefits from cooling afternoon breezes from Lake Alexandrina and this season was no exception. The welcome breezes helped keep overnight temperatures down, enabling fruit to maintain natural acidity.
The fruit was de-stemmed, crushed and pumped over twice a day for nine days to enhance colour and flavour. Fermentation with a Rhône isolate yeast was at 18°-24°C. Extended maceration resulted in savoury, supple tannins and an approachable palate. The wine matured for 14 months in oak prior to bottling.
The dark colour preempts a wine of dense, layered black fruit. The aromas of anise and cracked pepper are enveloped in classic blackberry. The glass coating texture gives way to freshness on the finish resulting in a fine balance. The structure imparted by oak and skin contact integrates well with the bright, but intense fruit.