Block 2 was planted to the renowned Houghton clone of Cabernet on a steep northerly slope of optimal sunlight in the early 1970s. The old, dry grown vines have sunk deep roots into the gravelly loam soils and yield a harvest of superlative fruit with each vintage. Grapes are de stemmed into open top fermenters, treated to hand pumpovers and maceration on skins for optimal extraction, followed by eighteen months maturation in French oak barriques. A voluminous palate, substantial by Margaret River standards, driven by fleshy dark fruit and underpinned by the ripest tannins.

$5699each $683DOZEN EACH DOZEN

Dominated by Cabernet Sauvignon with a fifth of Merlot off the Hay Shed Hill estate vineyard on Harmans Mill Road at Wilyabrup. Grapes are all de stemmed into open topped fermenters for a traditional course of hand pumpovers on skins, followed by a year's French oak maturation. Blooming with intense berry fruits, cassis and chocolate mint notes over bramble and cedar oak. In well defined Margaret River Cab Merlot styling, an indulgent array of ripe, juicy blue fruit flavours over a fine length of melt in the mouth, carob tannins.

$2299each $275DOZEN EACH DOZEN

Hay Shed Hill is a mature old vineyard at the heart of Willyabrup Valley, the premier sub region where Margaret River's first vines were planted and the great local traditions of Cabernet Sauvignon established. The mission is to produce world class wines which reflect the place of origin, wines of depth and flavour that are true to the season and mesoclime. The vines were originally planted right, the right varieties on the right slopes to the right soils. Cabernet grown to the Hay Shed Hill property rank alongside the most splendid editions of Margaret River.

$3099each $371DOZEN EACH DOZEN The Hay Shed Hill property produces low yields of outstanding quality fruit from fully mature vines which were sown in 1973 during the pioneer days of the local wine industry. Cabernet Sauvignon is harvested only when the fruit achieves optimum ripeness. Grapes are de-stemmed into open topped vessels for fermentation on skins, whilst treated to traditional pump overs and cap management. Upon completion, the wine remains on skins for a further ten days maximizing development of ripe, mature tannins. Maturation in French oak barriques for year adds further complexity and structure, enhancing the wine and softening tannins without dominating the fruit.

Dense dark red to black colour. An intense and rich bouquet led by the ripest cassis and berry fruits, rich and opulent but brooding in its youth, over distinctive vineyard characters of dark chocolate and mint. The oak shows background cedar which will recede further as the fruits emerge. An intense fleshy, full mid palate, massive fruit weight, dark cherry and blackcurrant flavours.

Mostly Shiraz with a cogent proportion of the torrid Tempranillo, bunches are de stemmed and separately vinified in open vessels, treated to extensive pumpovers and cap management for optimal extractions, pressed off skins and sent to a mix of seasoned and new French oak barriques for fifteen months before assembling into the finished wine. Violets and milled spice notes of Shiraz, deep plum flavours and a peppery edge to the fleshy fruit sweet palate, Tempranillo brings savouryness and an animate tannin structure.

$2299each $275DOZEN EACH DOZEN

Malbec loves the prevailing maritime climes of the west coast, yielding an amazing quality of wine with vibrant fruit character and the most affable tannins. Grapes are picked by hand and open fermented with a component of whole bunch inclusions, hand plunged for up to a fortnight in one and two tonne open fermenters, gently pressed for completion of ferments into French oak barriques for twelve to fifteen months maturation. A wine of suppleness and finesse, its brooding perfumes presage a palate that fills the mouth with serious weight of opaque fruit.

$2799each $335DOZEN EACH DOZEN

Made by Ben Glaetzer, one of Australia's most respected and consulted winemakers. Glaetzer has accumulated many of the nation's most significant awards, including Gourmet Traveller Winemaker of the Year and the prestigious Qantas Medal. All the of the identities behind Heartland Wines are eminent industry peers. Scott Collett is proprietor of the prestigious Woodstock operation in McLaren Vale. Viticulturalist Geoff Hardy is one of the nation's premier winegrowing specialists and a fifth generation descendant of the great Thomas Hardy.

$2299each $275DOZEN EACH DOZEN From vines planted to sandy loam soils at Langhorne Creek yielding two tons/acre, with a smaller component of fruit grown to grey marl over deep limestone soils. Fruit is crushed into ten tonnes open top fermenters and left on skins to cold macerate for three days prior to inoculation by a Rhône isolate yeast. Maximum ferment temperatures of 26C encourage tannin extraction while maintaining freshness of aromatics. The wine is pressed to barrel for completion of malolactic then racked and returned into a mix of two to four year old French and American oaks for a year. The finished wine exhibits fantastic colour with fleshy, rounded tannins and impressive structure.

Vibrant ruby in colour. Wonderfully fragrant with a lifted nose of black cherries, mulberry and plums, complemented by spicy oak characters of tobacco and vanilla. The palate displays plummy, blackcurrant jam notes with a hint of mocha. A rich, textural wine, savoury, fine grain tannins and fresh acidity. Match Heartland with a tomato and red wine osso bucco or a grill of rosemary venison saucisson.

Heartland are a seminal estate, owned and operated by a small but dedicated group of leading South Australian industry identities, all are great friends and have long shared a passion for making great wine. Director's Cut is the estate flagship, all of Heartland's stakeholders make a contribution to the final compilation of fruit. Representing the finest of vintage, Directors Cut means Cabernet Sauvignon of exquisite balance and remarkable poise, exactingly crafted by Ben Glaetzer, one of the nation's most illustrious and accomplished winemakers.

$3699each $443DOZEN EACH DOZEN

The top cut of Shiraz, from vines up to thirty years of age, grown to sandy loam soils, planted to splendid sites at Langhorne Creek, including the eminent Teangi and Pasquin vineyards. A black jube and lozenge style of Shiraz, beautifully of articulated dark fruits, cherries and cassis, supported by lithe hints of spice box and anise. Seductively rich on the palate, as flavours of dark chocolates and plum unwind along the impressive length of supple, focused tannin. Uncannily European in style, a palate of old world savouryness and wonderful, textural mouthfeel.

$3699each $443DOZEN EACH DOZEN Fruit is harvested at night and crushed into small open top fermenters. After a day's skin contact, the musts are inoculated to a Rhône isolate yeast, chosen for its ability to ferment efficiently at cooler temperatures. Following several days of vinification on skins, hand plunged thrice daily, batches are transferred to a selection of completely new French and American oak hogsheads for malolactic. Director's Cut is topped up and treated to a weekly battonage over six months. Barrels are racked and refilled for a further term of maturation.

$2399each $287DOZEN EACH DOZEN

$6999each $837DOZEN EACH DOZEN

An assemblage of the choicest parcels, harvested off blocks of gingerly coddled vine, planted to sandy loam soils on the sheltered flat plains of Langhorne Creek, with a smaller component grown to grey marl soils of Limestone Coast. Heartland was created by a small group of leading wine identities. The directors include winemaking maestro Ben Glaetzer and eminent industry pundits Grant Tilbrook, Scott Collett, Geoff Hardy and Vicki Arnold. All Heartland wines are vinified from fruit grown to the directors very own mature vineyards.

$2299each $275DOZEN EACH DOZEN The Heartland team are in an enviable position to identify the finest vineyards and to assemble the choicest harvests. Shiraz grapes are crushed, the musts are treated to several days of skin contact and inoculated through the action of a Rhône isolate yeast. Ferments are pumped over twice daily throughout the vinification at temperatures between 18C and 24C, enhancing the colour, contributing an intensity of flavour and developing ripe tannins. Extended maceration achieves savoury, long chain tannins which contribute to a soft, approachable palate. The finished wine is matured fourteen months in a selection of new to four years old French and American oak hogsheads.

Vibrant purple hues, deep ruby core. Nose has masses of black fruits, red currant and spice in support of hints of espresso and dried spice notes. On the palate, the wine is soft yet maintains expressions of cassis, anise and earth. Savoury and rich, balanced and restrained, a generously proportioned Shiraz endowed with good fruit and supported by the smoothest tannins.

$2299each $275DOZEN EACH DOZEN