Seppelt Mount Ida is sourced from the extraordinary Shiraz growing region of Heathcote in Central Victoria. Produced in small quantities and only in exceptional vintages. This wine is named after our dry-grown Mount Ida Vineyard planted in 1975. One of the pioneering vineyards in the region.
Expressing the intense colour and flavours that are characteristic of the red cambrian Heathcote soils, the 2017 vintage displays bright, crunchy blackberry fruit on the palate combined with savoury, earthy characters.
|Peak Drinking||Now - 2030|
|95 points||James Halliday|
|93+ points||Campbell Mattinson|
"From one of the oldest vineyards in Heathcote. Small batch viniﬁcation, including extended maceration on skins and maturation in new and used French barriques. A delicious wine with great mouthfeel and balance. Blackberry and raspberry fruits are gently held in the embrace of ﬁne tannins and quality French oak."
"The Mount Ida vineyard itself was planted in 1975, which makes it of historical significance to the Heathcote wine region.
In any case this is a very good release. It’s firm and bold but it’s mannered and fresh. Clove, mint, black cherry, cedarwood and coffee-cream characters present a united front of flavour. I’m tempted to call it frisky, such is its freshness, but it’s just a little more settled than that. Sweet, citrussy acidity rushes throughout, in a positive way. It’s a fine wine."
The nose displays aromas of dark plums and chocolate with earthy spice and meaty elements in the background.
The palate has bright, crunchy blackberry fruit combined with savoury, earthy characters. Fine powdery tannins, fleshy texture and well integrated cedary oak add complexity.
Rocketing to fame for Shiraz borne from its long band of red volcanic soil winding up to Mount Camel, Heathcote’s naturally fertile, rust coloured Cambrian earth is over 100 million years old. The result is deeply coloured, seductive wines.
A wet winter with above average rainfall was followed by cool, dry spring conditions, resulting in good fruit set and above average yields. Summer temperatures were cool with little rain, resulting in a long growing season and exceptional quality.
Hand-picked fruit from the Mount Ida Vineyard was de-stemmed with no crushing, then fermented on skins in open fermenters for 10 days with gentle hand-plunging, followed by maturation for 14 months in 225 litre French oak barrels (40% new).
As a Hospitality Manager at Melbourne’s Hilton Hotel, Adam’s affinity for the wine industry became so apparent that he enrolled in a Bachelor of Wine Science degree at Charles Sturt University, graduating in 2003. In 2001 he was appointed Assistant Winemaker at Yering Station in the Yarra Valley where he remained for five years, gaining vintage experience in Burgundy in-between. Then in 2007 he moved to Margaret River to be a Winemaker at Xanadu Wines for a further five years. These days Adam proudly dons two winemaking hats, creating outstanding cool climate wines from across Victoria: in 2011 he commenced as Seppelt Winemaker and in 2016 added the responsibilities of being Winemaker for T’Gallant. He relishes the challenge of being in charge of two great Australian wine producers – Seppelt with its 165 year history and focus on cool climate sparkling, Shiraz, Chardonnay and Riesling from the Grampians, Heathcote and Henty regions; and the more eccentric T’Gallant, pioneers of Pinot Grigio and Gris in Australia based in the Mornington Peninsula.