From the Greenstone vineyard in Heathcote. The brothers decided to declassify the fruit due to the difficult conditions in 2011. Small ferments were used to keep the batches separate and assess quality before final blending. The wine is savoury, mineral, a spicy with red fruits and hung meat. The palate has good weight, nice balance and rates high on the drinkability scale. Not made to age but it is a bargain for drinking now. Try it with beef tortellini.
Infamous wine industry Brothers Tim and Nick Stock teamed up in 2001 to make wines that they loved. The resulting styles are on the elegant and savoury side of Australian wine.
Heathcote – The glamour region of Victoria for lovers of big reds. And the core production is Shiraz and Cabernet with ‘guts’. But it is a region that offers a lot of diversity when you scratch the surface. The cooler southern parts border Macedon and make lovely aromatic wines. There is a lot of experimentation and adoption of more drought resistant Italian varieties to great effect too.
Shiraz/Syrah – A bit of a chameleon, Shiraz can change how it looks depending on terroir and/or wine maker influence. The Syrah based wines of Northern Rhone are dry and austere while the Shiraz of Barossa is rich and fleshy. A variety that lends itself to long aging but can be drunk at any time of its evolution.