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Dolcetto & Lagrein

Langhorne Creek

Heartland Dolcetto & Lagrein is a blend of two indigenous northern Italian varieties that are ideally suited to the South Australian climate - particularly Langhorne Creek.  The beautiful, lifted aromatics of Dolcetto are combined with the tannin structure and intensity of Lagrein. The result is an intensely perfumed wine with a concentrated, supple palate.  The Dolcetto fruit was crushed and macerated for 2 days prior to a cool ferment (72 degrees Fahrenheit) followed by twice daily pumpovers. The wine was left on skins for 10 days before pressing. The Lagrein was also fermented at cool temperatures (64-68 degrees Fahrenheit) to preserve aromatics and limit bitter tannin extraction. The Lagrein was transferred to new French & American oak for 11 months maturation prior to blending. The Dolcetto was completely unoaked, freshness and fruit 'lift' being the key with this blend component.

Deep, glass-coating ruby in colour. Blackberries and wild herbs with smoked meats and spice on the nose. In the mouth, earthy flavors and fresh acidity from the Lagrein mingle with sweet, red cherry and spice of the Dolcetto.  A dry red with a spicy, savory character: perfect for enjoying with Italian food - a bowl of fresh pasta or a crispy wood oven pizza.
Dolcetto & Lagrein bottle