Our Wines

Tellurian Heathcote Tranter Shiraz 2013

VINEYARD: Tellurian Vineyard, Tranter Road, Toolleen
WINEMAKING: Hand picked at 13.8 baume. Fermented in open top vats until dryness with a combination of hand plunging and pumping over. Matured in 50% new French (approx 90%) and American oak barriques for 14 months.

REVIEWS: 2013 Tranter Shiraz - James Halliday Review - 94 Points,2013 Tranter Shiraz - Vic100 Wine Awards - Winner Best Heathcote Wine,2013 Tranter Shiraz - Ray Jordan - 96pts

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PREVIOUS VINTAGES: 2008, 2009, 2010, 2012

Tellurian Heathcote Pastiche Shiraz 2014

VINEYARDS: The 2014 Pastiche is a blend of Shiraz from two blocks on our estate vineyard in Tranter Rd, Toolleen, on the western slopes of the Mount Camel range. The Tellurian vineyard has four distinctive shiraz blocks, all providing a slight difference in aspect and vineyard set up. The 2014 Pastiche Shiraz includes fruit from Block 3 (planted 2003; 13 acres; East-West rows; own roots) and Block 2 (planted 2002; 17 acres; East-West rows; own roots).
WINEMAKING: The majority of grapes were de-stemmed and fermented in a combination of stainless steel and concrete fermenters, with hand plunging or pump overs once to twice per day. Approximately 12% of the grapes were fermented as whole bunches. The wine was fermented on skins to dryness, between 19-23 days, before being pressed to barrel. Maturation was in mostly French oak (90%) and American (10%) oak barrels for 10 months and included a small portion new oak (10%).

REVIEWS: 2013 Pastiche Shiraz - James Halliday Review - 95 Points,2013 Pastiche Shiraz - Ray Jordan - 95pts,2013 Pastiche Shiraz - Matthew Jukes

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PREVIOUS VINTAGES: 2009, 2010, 2011, 2012, 2013

Tellurian Heathcote Redline Shiraz 2015

VINEYARD: The 2015 Tellurian Redline Shiraz was made from selected parcels from the Tellurian vineyard on the western side of the Mt Camel range, combined with a small parcel of fruit from the Tuohey vineyard on the eastern side of the Mt Camel range.

WINEMAKING: The grapes for the 2015 Redline Shiraz were fermented in 4-5 tonne open top concrete and stainless steel fermenters between 10 to 21 days on skins, with hand plunging or pump overs once to twice per day. The wine was matured for 10 months in mostly French oak (approx. 90%) barriques along with a small portion (approx. 10%) in American oak barriques, prior to filtration and bottling. All of the oak was seasoned with no new oak used, to allow the fruit to have full expression in an early drinking style.

REVIEWS: See our Wine Reviews

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PREVIOUS VINTAGES: 2014

Tellurian Heathcote Grenache Shiraz Mourvèdre 2015

VINEYARDS: The fruit for the 2015 Grenache, Shiraz, Mourvèdre was selected from our own vineyard in Tranter Rd, Toolleen, on the western side of the Mt Camel range. This vineyard has been planted on the deep, rich, Cambrian soil for which the region is renowned.

WINEMAKING: The Grenache, Shiraz, and Mourvèdre grapes were all harvested separately at their optimal ripeness and fermented in small open top fermenters, with each parcel kept separate until final blending.

The Shiraz was harvested first, on 11 February and fermented on skins for 11 days. The Grenache and Mourvèdre were both hand picked on 2 March and fermented on skins for 9 days and 12 days respectively. All three ferments were hand plunged or pumped over once to twice per day. The wine was matured in seasoned French oak barriques for 10 months prior to filtration and bottling.

REVIEWS: 2014 GSM - Ray Jordan - 94pts,2014 GSM - Decanter Magazine - 90pts

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PREVIOUS VINTAGES: 2010, 2012, 2013, 2014

Tellurian Heathcote Nero D’Avola 2015

VINEYARD: The fruit for the 2015 Heathcote Nero D'Avola was selected from two vineyards in the central and northern zones of the Heathcote region. The fruit was hand picked from our own vineyard in Tranter Rd, Toolleen, on the western side of the Mt Camel range, along with a vineyard on the eastern side of the Mount Camel range on rich Cambrian soil.

WINEMAKING: 2015 Nero D'Avola was handpicked in three stages to ensure optimal ripeness. Fruit from our own vineyard was harvested on 23 February, this was followed by pickings from two separate blocks from our grower's vineyard on 6 and 11 March. The different parcels of fruit were gently de-stemmed before fermentation in small open fermenters. The wines spent 14 days on skins with daily hand plunging prior to being pressed and transferred to older French oak barrels for 10 months. The wines were blended and filtered before bottling.

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PREVIOUS VINTAGES: 2013, 2014

Tellurian Heathcote Rosé 2016

VINEYARD: Tellurian Vineyard, Tranter Road, Toolleen
WINEMAKING: The Grenache, Shiraz, Mourvèdre and Nero d'Avola grapes were hand picked between 12 -13 baume and gently whole bunch pressed. Fermentation took place in seasoned French Oak barriques and the separate batches remained in barrel until blending. The final blend comprises 57% Grenache, 30% Shiraz, 10% Mourvèdre and 3% Nero d'Avola.

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PREVIOUS VINTAGES: 2012, 2013, 2014, 2015

Tellurian Heathcote Marsanne 2015

VINEYARD: The fruit for the 2015 Marsanne was selected from our own vineyard in Tranter Rd, Toolleen, on the western side of the Mt Camel range. This vineyard has been planted on the deep, rich, Cambrian soil for which the region is renowned.

WINEMAKING: The grapes were picked early in the morning then pressed direct to tank. The juice was settled for 24 hours and racked while still cloudy. The juice was racked and inoculated with a select strain of yeast before being transferred to French oak barrels for fermentation. The wine was then aged on lees without stirring for 6 months, before being stabilised, filtered and bottled.

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PREVIOUS VINTAGES: 2010, 2011, 2012, 2013, 2014

Tellurian Heathcote Viogner 2016

VINEYARD: The fruit for the 2016 Viognier was selected from our own vineyard in Tranter Rd, Toolleen, on the western side of the Mt Camel range. This vineyard has been planted on the deep, rich, Cambrian soil for which the region is renowned.

WINEMAKING: The grapes were hand picked, then pressed with no heavy pressings being used. After settling in tank overnight the majority of the juice was transferred to seasoned French oak barrels for fermentation with light solids. The wine remained seasoned French oak on yeast lees for 6 months prior to bottling. The result is a wine that shows typical Viognier varietal character.

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PREVIOUS VINTAGES: 2009, 2010, 2012, 2013, 2014

Tellurian Heathcote Riesling 2016

VINEYARD: The fruit for the 2016 Rielsing was selected from our own vineyard in Tranter Rd, Toolleen, on the western side of the Mt Camel range. This vineyard has been planted on the deep, rich, Cambrian soil for which the region is renowned.

WINEMAKING: The hand picked grapes were gently whole bunch pressed to a stainless steel tank for overnight settling. The juice was racked and inoculated with a select strain of yeast and fermented in stainless steel. The wine remained on yeast lees in tank for three months before being stabilised, filtered and bottled.

REVIEWS:See our Wine Reviews

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PREVIOUS VINTAGES: 2015

Tellurian Heathcote Fiano 2016

VINEYARD: The fruit for the 2016 Heathcote Fiano was selected from the Chalmers vineyard on the eastern side of the Mount Camel range on rich Cambrian soil. Viticulturist Tim Brown and Winemaker Tobias Ansted worked closely with this grower to ensure vineyard management and harvesting practices resulted in the highest quality fruit for this wine.

WINEMAKING: The grapes were whole bunch pressed to stainless steel and the juice allowed to settle overnight. Inoculated with a select strain on yeast, the wine remained in tank on lees for three months. A small portion (12%) was fermented in old French oak and remained on lees with regular stirring for three months.

REVIEWS: See our Wine Reviews

REVIEWS: 2015 Fiano - 93pts Campbell Mattinson, Winefront,2015 Fiano - Ray Jordan - 91pts

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PREVIOUS VINTAGES: 2014, 2015