Region Australia, Victoria, Heathcote
Size 750 ml
Serving temperature 18˚C
Pairing Beef, Lamb, Game (deer, venison), Poultry
Deep crimson-red colour. The nose displays charcuterie notes, slightly chary oak, and expressive dark fruit. The medium bodied palate is round and plush with dark fruit, and blackberry combining with and spice and soft tannins, making it a wine that's very approachable in its youth.
Grapes fermented in 4-5 tonne open top concrete and stainless steel tanks between 11 to 15 days on skins, with hand plunging or pump overs once to twice per day. Matured for 10 months in approx. 90% French oak and 10% in American oak barriques, prior to filtration and bottling. Seasoned oak (no new oak), allows full fruit expression in an early drinking style.
Tellurian was born of our founder Ian Hopkins passion for Heathcote shiraz. Offered the opportunity to partner in establishing a new vineyard on the Mount Camel range in 2002, Ian’s caution was overcome by the idea of crafting something fine and beautiful from Heathcote’s 550 million-year-old Cambrian soils.
Bringing together our team, winemaker Tobias Ansted, viticulturist Tim Brown and co-principal Daniel Hopkins, Ian’s never-say-die attitude saw the first vintage of Tellurian shiraz bottled in 2008. Within four years we had completed building of an Australian shed-style winery and cellar door overlooking 32 ha of vineyards.
Shiraz was our first planting, but over time we have added Rhone varieties, grenache, mouverdre, carignan, grenache gris, marsanne, roussane and viognier and Italian wines; nero d’avola and fiano which are perfectly suited to our continental climate.