Tellurian Heathcote Mourvedre 2011
VINEYARDS: Greenstone Vineyard Colbinabbin.
WINEMAKING: Hand picked at 13.6 baume. Fermented in a cool open fermenter for 9 days with hand plunging once per day. Matured in seasoned French oak barriques for 15 months.
PREVIOUS VINTAGES - None - first release
Tellurian Heathcote Pastiche Shiraz 2011
VINEYARDS: Tellurian Vineyard, Tranter Road, Toolleen, Tuohey Vineyard, Cornella, Colbinabbin Estate, Greenstone Vineyard Colbinabbin.
WINEMAKING: Hand picked at 13-13.5 baume. Fermented in small open top vats for 8 - 10 days with hand plunging twice per day. Matured in mostly seasoned (10% new) French and American oak barriques for 15 months.
Tellurian Heathcote Rosé 2012
VINEYARD: Tellurian Vineyard, Tranter Road, Toolleen, and Colbinabin Estate Vineyard, Heathcote
WINEMAKING: Shiraz and Mourvedre grapes were hand picked at 13-14 baume and gently whole bunch
pressed. Fermentation took place in seasoned French Oak barriques and the separate batches remained in
barrel until final blending of 50% Shiraz and 50% Mourvedre.
Tellurian Heathcote Viogner 2012
VINEYARD: Camelback Vineyard Cornella, Heathcote
WINEMAKING: Hand picked at 13.5 baume and gently whole bunch pressed. Fermented in seasoned
French Oak barriquesand remained on lees for 7 months prior to bottling.
Tellurian Heathcote Marsanne 2012
VINEYARD: Colbinabin Estate Vineyard, Colbinabin, Heathcote
WINEMAKING: Hand picked at 13 baume and gently whole bunch pressed. Half the batch was fermented
in stainless steel tanks, and the other half in seasoned French oak barriques. Both batches remained on lees
for 5 months prior to bottling.
Tellurian Tranter Heathcote Shiraz 2010
VINEYARD: Tellurian Vineyard, Tranter Road, Toolleen
WINEMAKING: Hand picked at 13.5-14.0 baume. Fermented in small open top vats for 9 days with hand
plunging 2-3 times per day. Matured in 50% new French (approx 85%) and American oak barriques for
15 months
REVIEWS: Halliday Reviews - 94 points - 2010 'Tranter' Shiraz & 2010 'Pastiche' Shiraz
