This wine was sealed with a screwcap. The winemaker was Ben Glaetzer. The wine is a blend of 50% Dolcetto and 50% Lagrein. 73% of the grapes were sourced from Langhorne Creek and 27% from Limestone Coast. The soils of Langhorne Creek are sandy loam and in the Limestone Coast it is grey marl over deep limestone. The age of the vines was between 12 and 15 years. The average yield was between 3.5 to 4.8 tonnes per hectare or 1.5 to 2 tons per acre.
The Dolcetto fruit was crushed and macerated for two days prior to yeast addition. The followed by a cool fermentation at 22 degrees, followed by four times daily hand-plunging. The wine was left on skins for 10 days before pressing. Approximately 50% of the Dolcetto was transferred to French oak hogsheads for completion of fermentation whilst the remainder was left unoaked.
The Lagrein was also fermented at cool temperatures of between 18 and 20 degrees to preserve aromatics and limit bitter tannin extraction. The Lagrein was then transferred to new French and American oak for 11 months maturation prior to blending and bottling.
70% of the oak was French and 30% was American. The wine spent 11 months in barrel.
The total acidity is 6.6 grammes per litre. The pH is 3.46. The residual sugar is 0.9 grammes per litre.
Colour : Dark blackberry
Aroma : Blackcurrant, blackberry, mint, liqourice, spice
Taste : Oak, toast, black cherry, liqourice, mint, melted chocolate-like texture, fruit bomb
Alcohol : 14.5%
Price : 99 SEK
Mark : B
Website : Heartland Wines