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Heartland Shiraz 750ml 2010
Sku: 14672
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 ...more
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Product Information
Country: Australia
Grape Varietal: Syrah
Type: Still wine
Reg. $15.99
Buy Heartland Shiraz
10% discount on 12 bottles for $172.69 Buy a case of Heartland Shiraz
A dark, rich purple colour. This delicious black Shiraz has hints of chocolate, menthol and tobacco leaf on the nose. Plums, blackcurrant and spice flavours abound on the palate and are perfectly balanced by fine, supple tannins.

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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 part of the well-known Glaetzer family in the Barossa Valley. His father is respected winemaker Colin Glaetzer, and his two brothers are also winemakers. Ben is passionate about wine and exploring the differences in terroir – ergo, his multiple winemaking responsibilities at Heartland, Glaetzer, Mitolo, and Woodstock. Heartland owns 1,000 acres of mature vineyards in Langhorne Creek and the Limestone Coast that are planted on sandy loam soils and grey marl over deep limestone. From these estate-grown grapes, Ben produces three different ranges of wine – the modestly priced Stickleback, the mid-priced Coast and Creek range and the premium Directors’ Cut. 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 its price point, to see a snap shot of my vineyards, vintage and history.”
Technical notes
Shiraz from 16-18 year old vines planted in Langhorne Creek (95%) and the Limestone Coast (5%) was crushed and then pumped over twice a day to enhance color, flavor and tannins. The wine was left on its skins for ten days after which a Rhone isolate yeast was used to start fermentation.

 
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