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Heartland Shiraz 2014

Syrah/Shiraz from Australia
    14.5% ABV
    • RP91
    • JH90
    • RP88
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    14.5% ABV

    Winemaker Notes

    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.

    Critical Acclaim

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    Heartland

    Heartland

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    Heartland, Australia
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    Owner and winemaker Ben Glaetzer’s work in Langhorne Creek is one of the most exciting stories in Australia today. Heartland Wines came out of a lunch in 1999 between Ben and three friends, and a fear that rather than expressing the diversity of sites and rich history of the country, Australian wines were heading in a generic, commercial direction. Ben had grown excited at older, high quality vineyards he had seen in the cool-climate Langhorne Creek area, Australia’s oldest settled wine region, one hour south of Adelaide and southeast of McLaren Vale. With a temperature summation approximately equivalent to Alsace, the best Langhorne Creek vineyards benefit from very cool nights that offset warm days, with temperature swings that can reach nearly 40 degrees within a day. The Heartland Wines from Langhorne Creek display the originality and appeal of the area’s regional and varietal characteristics – they are food-friendly, balanced wines offering tremendous value.

    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

    Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

    Syrah/Shiraz

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    Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

    Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

    In the Glass

    Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

    Perfect Pairings

    Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

    Sommelier Secret

    Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

    FBR118509_2014 Item# 190401