Seppelt’s winemaking philosophy is to make interesting wines with a sense of place. This single vineyard Heathcote Shiraz was made using 100% whole bunch fermentation. You won’t find many Australian wines (especially Shiraz) made with such a high proportion of whole bunch - it’s a difficult technique to master which can result in wines that are overly herbaceous and stalky, however if done well it builds layers of complexity, texture and perfume. This wine expresses strong regionality, yet is an unconventional style of wine for Heathcote where wines are traditionally structured and muscular; instead it is medium bodied, fleshy, complex and layered, inspired by the northern Rhone Valley style.
|Peak Drinking||Now - 2027|
Lifted perfume and spice with a background of dark fruit and toasty oak.
Medium bodied and complex with mulberry and savoury spice characters combined with textural elements and cedary oak, finishing with fine-grained tannin.
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 dry winter was followed by mild spring conditions, resulting in healthy fruit set. Summer was cooler than average, with generally fine conditions, resulting in moderate yields and delicate wines with intense flavour.
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.