De Bortoli ‘Woodfired’ Heathcote Shiraz 2017 (Australia)

De Bortoli ‘Woodfired’ Heathcote Shiraz 2017 (Australia)"Red Cambrian soils are well suited for Shiraz and bring out the mouth filling, jammy palate. Mocha oak, grilled meat and dark fruit are tempting aromas, with black fruit leading a parade of cedar and licorice on the palate" The Tasting Panel Magazine, Apr 2019 "Distinctive and aromatic, with fresh loamy earth, sandalwood and Early Grey tea notes set on a dense but velvety frame, showing plenty of energy to the juicy fruit core of pomegranate and

"Red Cambrian soils are well suited for Shiraz and bring out the mouth-filling, jammy palate. Mocha oak, grilled meat and dark fruit are tempting aromas, with black fruit leading a parade of cedar and licorice on the palate" The Tasting Panel Magazine, Apr 2019

"Distinctive and aromatic, with fresh loamy earth, sandalwood and Early Grey tea notes set on a dense but velvety frame, showing plenty of energy to the juicy fruit core of pomegranate and raspberry. Vibrant on the finish. Drink now through 2028" Mary Ann Worobiec, The Wine Spectator USA July 2018

Intense deep red with purple edge. Plump, dark fruits, blueberry, spice and liquorice. Soft, rich, mouth coating, balanced tannin, cured meats, wild spice, authentically Heathcote. This is a Soft, texturally mouth filling red wine that is plump, fruit driven, balanced and delicious.

Sourced from vineyards at Corop, Colbinabbin, and Chinamans Bridge in Northern Heathcote. The ancient red Cambrian soils of Northern Heathcote are ideal for dark fruited, plump red Shiraz.

Destemmed and fermented at 25-30ºC over 6-8 days. Pressed and matured in vats and casks for 6 months. Racked and aerated regularly to soften the wine. Vineyards carefully selected for a balance of fruit weight and ripeness.

Food Pairing: Chargrilled ribeye seasoned with salt, rosemary and olive oil. Salt and rosemary rubbed scotch fillet over charcoal. A woodfired margherita pizza is also a perfect food match.