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Langhorne Creek

The best grapes from the finest vineyards in Langhorne Creek are recruited to create Heartland One. 60% Cabernet Sauvignon and 40% Shiraz, the fruit was harvested at night and then crushed to small open top fermeneters. After 24 hours of skin contacts, fermentation was commenced with Rhône isolate yeast. Following 8 days of cool fermentation on skins and hand-plunging 3 times daily, the wine was transferred to new oak hogsheads (both French and American) for malolactic transformation, racking and a further 14 months of maturation.

One bottle