The wines under the Heirloom label are made from a selection of their best fruit
This wine is vibrant ruby red in colour, with aromas of blackberry, red berries, and notes of mushroom, pepper, and spice. On the palate, it is well-balanced with natural acidity and powdery tannins. The finish is long and lingering.
Heirloom Vineyards was founded by Zar and Elena Brooks of Dandelion Vineyards fame. The wines under the Heirloom label are made from a selection of their best fruit.
“Our aim,” says Zar, “is to preserve the best of tradition (the old world of wine and our unique old vineyards) and to champion the best clones of each variety planted in the most appropriate sites, embracing the principles of organic and biodynamic farming.” Their Adelaide Hills Pinot Noir is ripe and scented with supple tannins while the Barossa Shiraz is intense and ripe yet nicely defined.
The Pinot Noir grapes are sourced from various vineyards in the Adelaide Hills, where the viticulture is monitored closely to ensure the best practice is followed. All clones are Heirloom and the vines are hand-tended throughout the growing season.
The grapes were sorted in bunches and underwent natural open fermentation. They were then basket-pressed and stored in first-use French oak barriques with 50% left as whole bunches. The wine was then transferred to second and third use French oak barrels to age for another seven months.
Pan fried duck with blackberry sauce.
