This sophisticated and polished red presents attractive, defined aromas of black fruit, cherries and cassis with hints of spice box and anise. Complex layers of dark chocolate and plums integrate with supple tannins and balanced acids on the long and richly textured finish.

Heartland Wines is the brainchild of winemaker Ben Glaetzer. Founded in 2002, Heartland produces wines that highlight the unique terroir and characteristics of Langhorne Creek and the Limestone Coast, two of Southern Australia’s most highly regarded wine appellations. Ben is the second generation of a celebrated Australian wine dynasty that began with his father Colin. As winemaker for Glaetzer’s Wines, Ben continues a 30+ year tradition of producing elite Shiraz, including Australia’s iconic Amon-Ra. Ben is passionate about wine and exploring the differences in terroir – ergo, his multiple winemaking responsibilities at Glaetzer, Mitolo, Woodstock and Heartland. Heartland owns 1,000 acres of mature vineyards in Langhorne Creek and the Limestone Coast that are planted to sandy loam soils and/or grey marl over deep limestone. With these estate-grown grapes, Ben produces three different ranges: the modestly priced Stickleback, the mid-priced Coast and Creek range and the premium Director’s Cut Reserve. This tiered approach was deliberately crafted to ”give the drinker stepping stones…and making each level deliver more quality than its price would suggest,” says Ben. ”My aspiration is to allow anyone who buys one of my wines, irrespective of it as price point, to see a snap shot of my vineyards, vintage and history.”

Technical notes

Fruit from 25-30 year old Shiraz vines planted on sandy loam soil was sourced from Langhorne Creek. The flagship wine of the portfolio, Directors’ Cut is a blend of the best barrels from the vintage. Harvested at night to preserve freshness and acidity, the fruit was crushed to small open-top stainless steel fermentors and left on its skins for 24 hours. Rhone isolate yeast was used to begin fermentation which lasted for 7-8 days at cool temperatures during which it received punch downs by hand three times a day. The wine was transferred to French (70%) and American (30%) oak hogsheads for natural malolactic fermentation, after which it was topped off and left to mature on its lees for six months with battonage once a week.