"Traditional, full-flavoured Heritage style without excess alcohol; a mix of black fruits, chocolate and vanilla oak supported by ripe tannins, the components in balance." 94 Points - James Halliday - Australian Wine Companion
"Ripe, with a dark hue to the color and flavors, offering smoky, black olive-tinged black cherry and spice flavors on a medium-weight frame. Drink now through 2013. 1,400 cases made. -HS" 90 Points - Wine Spectator
"Heritage Wines was established in 1984 and is situated in the historic village of Marananga, a region of increasing viticultural acclaim that has produced some of the Barossa ís finest wines for over 100 years."
"The winery is a small family-owned enterprise run by winemaker, Steve Hoff and his wife, Christine. The picturesque site offers relaxed & friendly cellar door hospitality with glorious views over the vineyards to the Barossa ranges. A small, but impressive range of varietal wines has gained an enthusiastic following and can sell out quickly, with increasing export demands to the UK & Europe." -Importer
"A sixth generation descendant of early Barossa settlers, Steve is described by James Halliday as one of the "quiet achievers of the Barossa Valley, who is apt to produce some startlingly good wines." With his family, he operates both vineyard and winemaking practices at Heritage and has created a reputation for excellence in both red and white wines."
"A true advocate of the Barossa, Steve is committed to producing exceptional quality varietal wines with emphasis on regional fruit characteristics and the unique big-hearted Barossa style." -Importer
"The fruit is harvested at optimum flavour concentration and is carefully monitored twice a week by the winemaker. Once the best flavours have developed (which are generally between 14 and 15.5 B depending on the season) machine harvesting take place at night to minimize oxidation and retain fruit character the fruit. The fruit is de-stemmed and pumped to small open fermenters aiming to retain approximately 50% whole berries."
"After the fruit is cold macerated for 24 - 36 hours it is then inoculation with a pure yeast culture and the must is adjusted with tartaric acid. Initial fermentation temperature is 25-30C and then maintained at 18-20C until about 2B. The ferment is pumped over twice daily until 0B then drained, pressed and at that time all pressings are added back and fermentation is completed in tank."
"On completion of malolactic the wine is racked and SO2 adjusted, with 2 further rackings prior to oak maturation. Barrels are topped every 4-5 months and SO2 levels monitored. Following 18 months in barrel, the wine is tasted and graded prior to emptying then final blending occurs before bottling at all times maintaining minimal filtration." -Winemaker