Under & Over is the way forward for Heathcote Shiraz, an impeccably balanced wine of individual character, complexity and charm. Under & Over are made according to a minimalist approach, the focus being on maximum expression of distinctive Heathcote Shiraz fruit character and heightened regionality. The winemaking team at Armchair Critic are well focused on appropriating the most intensely flavoured grapes to construct an excellent interpretation of early drinking Shiraz with outstanding depth of flavour and an impressively ripe, fruit filled finish.

$1499each $177DOZEN EACH DOZEN Heathcote's ancient Cambrian soils combine with a warm, dry climate to create wines of profound brooding intensity and effortless power whilst retaining the structure and fine tannins to ensure good development. Sustainable viticulture leads to healthy harvests and moderate alcohol which is followed with minimal additions. Shiraz is sourced from established, low yielding sites primarily in the central north of Heathcote, most notably the splendid Colby Vineyard. Grapes are completely de-stemmed before a cool maceration and temperature controlled tank fermentation. Primarily vinified with very little wood treatment, a small component is transferred to seasoned oak barrels for six months maturation.

Bright scarlet colour. Bouquet of red berries, plum and festive cake with hints of gamey spice and peppercorn aromas. The full, complex nose makes way to a fruit driven palate with a supple core of spiced red and black berries, strawberry and plum kept vital by soft acidity. An impressive depth of flavour and length for a forward drinking Shiraz, background oak and gracious tannins, generous and vibrant in it's youth.

Pyrette is sourced from an impeccably positioned and managed vineyard near Colbinabbin on the Mount Camel Range. This special and unique individual parcel of vines which provides fruit is planted to the highest block over deep red, rocky Cambrian soils on a cooler easterly facing slope. The picking date is carefully assessed to capture a singular vibrancy and freshness in the fruit while retaining the mouthfilling richness and palate length so distinctive of Heathcote Shiraz. Production is limited to a precious 350 or 450 dozen each vintage.

$3999each $477DOZEN EACH DOZEN The winemaking incorporates a high percentage of natural indigenous yeasts, gently worked ferments, delicate pressing, long lees ageing in the finest oak and a minimal racking. The wines are unfined and restricted filtration regimes are followed. The yields, harvest date and vinification techniques are deliberately aimed at producing a wine of regional authenticity in a style highlighting fragrance and vitality, harmony and finesse. Pyrette is vinified in traditional 1000 litres open vats, the grapes are inoculated and fermented by ambient yeasts, the wine is rested on sedimentery lees for ten months and matured for a total of eleven in a selection of new and seasoned French oak barrels.

Deep garnet colour. Aromas of ripe red cherry, raspberry and savoury, earthy and spice elements are immediately evident before the subtle layers of flavour lurking underneath begin to unravel. Graphite and licorice, the cool sweetness of ripe fruit. The palate is fresh, seamless and long. Exceptional balance between fruit ripeness, purity and restraint from spicy, savoury aromas elevates this complex wine from the fruity/ oaky style to a very serious wine of intensity, structure and complexity. A product of beautiful growing seasons, even fermentations and long lees ageing in barrel, consistent with the Bindi style, endowed with a deeply satisfying level of fruit, expression and purity of a unique site.

Parcels of Shiraz for this stunning wine are selected from a unique site at the heart of the Heathcote appellation, from premium parcels at Marong south of Bendigo township, and from the estate vineyard itself at Harcourt. Winemaker Adam P. Marks firm belief is that good fruit should be treated gently and with minimal intervention. All source vineyards are trellised to vertical shoot positioning system, the growers employ a regimen of traditional viticultural techniques, organics and crop thinning to produce small but precious yields of less than 2½ tonnes per acre.

$1999each $237DOZEN EACH DOZEN Bress subscribe to the belief that a single terroir cannot be all things to all styles of wine. Bress are blessed with access to parcels of fruit from several sites throughout Victoria which can be vinified and assembled into statuesque wines of strong varietal definition and clearly distinguishable Victorian regionality. Shiraz is treated to a combination of whole bunch and gentle crushing into open fermenters. A slow vinification is initiated through indigenous yeast strains, the ferments are treated to hand plunging thrice daily. After pressing, the wine was transferred to French oak hogsheads for completion of malolactic, following which Bress is racked and left to mature under oak for approximately a year.

An intense and vibrant pungent crimson, almost inky blue in colour. A complex array of fruit on the bouquet, black berries, spices, cloves and plum. Oak aromas of vanillian spice and char. Tightly packed palate full of black fruit flavours, the splendid oak is beautifully integrated into the wine, providing structure while adding power, balance and savoury richness. Bress exhibits exceptional length and exemplary balance for such a generously complex Shiraz, as the palate continues to evolve and unravel layers of fruit over the finest, firm tannins. Ready to savour or cellar, you are certain to enjoy this traditionally hand crafted wine but take care in service, as it is bottled without filtration and may deposit a harmless sediment.

Following a visit to France where he studied the ancient pastoral practices of breeding the world's best chickens, Adam Marks gained the inspiration to create great Australian wines in the very same manner, adopting an artisanal approach to production, employing traditional, age old methods. Gold Label is the flagship Shiraz by one of Heathcote's most adroit, small batch producers. An opulent effort vinified from parcels of the most intense fruit, bottled without fining or filtration, which may deposit a harmless sediment, so decanting is a must.

$3999each $477DOZEN EACH DOZEN The philosophy at Bress is that good fruit should be treated gently, with minimal intervention. Shiraz was selected from two vineyards at either ends of Heathcote appellation. The grower uses traditional viticultural techniques of organics and crop thinning to produce crops of less than 1½ tonnes to the acre. A combination of whole bunches and gently crushed fruit are introduced to open fermenters. A slow vinification is initiated by indigenous yeasts, treated to hand plunging thrice daily. Post pressing the wine was transferred to French oak hogsheads for full malolactic, followed by a gravity forced barrel to barrel racking and maturation for fifteen months.

An intense and vibrant crimson colour, deep, dark, inky. A complex array of black fruit aromas, spice, cloves and plum, oaken characters of char and vanillian spice. The palate is tightly packed full of black fruit, spice, cloves, and plum. The oak characters are beautifully integrated into the wine, providing structure and adding power, balance and a savoury richness. Bress should be decanted prior to serving, enjoyable now and will reward cellaring.

Dolcetto is a unique Italian varietal that's establishing a following beyond all expectations. Dolcetto originally hails from the mountainous Piedmont region at the northwest of Italy. Grown to Brown Brothers vineyards and blended with Syrah, served slightly chilled and spritzy, it makes a sensational aperitif and all occasion refresher. A versatile partner to a wide range of foods including pizza or cajun fish, this lively wine offers a generous palate with ripe summer berry characters, it offers a savvy touch of residual sweetness and delightful frizzante finish.

$1499each $177DOZEN EACH DOZEN Dolcetto translates into little sweet one, although the Italians generally make dry red wines from the variety. Brown Brothers, attracted by its vibrant red colour and attractive flavours of ripe summer berries, has opted to blend the precocious Dolcetto with a component of Syrah to produce a youthful, distinctively fruit driven wine. Parcels of Dolcetto and Shiraz grapes were harvested from highly specialized vineyards at ripe levels of baumé ranging from 13.0° to 15%0°. The fruit was treated to a temperature controlled vinification, which was arrested before completion to retain a little natural sweetness and carbon dioxide, to be bottled immediately following fermentation. Alcohol 10.0%

Fresh and fruity, a bright red/ magenta colour. The nose displays prominent cherry and berry aromas, lifted bouquets of red jubes, blackcurrant, red berries and hints of spice. A silky, juicy palate full of fresh summer berries and depth of flavour. This well structured wine exhibits an integrated natural grape sweetness and a gentle frizzante providing a fresh mouthfeel and a clean and lingering finish. The Shiraz component of the cépage provides length and ensures that the wine is not cloying on the finish. A small amount of sweetness and a little bit of fizz combine with fruit flavours to make a refreshing and totally fun wine. Enjoy chilled or at room temperature whilst young and vibrant.

Patricia is a muscular and complex Shiraz, named for the estate's matriarch, displaying sagacious handling of fruit from some of Victoria's most exclusive vineyards. Exuding aromas of blackberry, virile spice and fresh ground pepper, as well as vanillin oak characters, Patricia finishes with great length, elegance and finely grained tannins. Immensely suited to peppered beef and ripe, tangy cheese.

$4999each $597DOZEN EACH DOZEN The Patricia Shiraz grapes were sourced from the estate's central Victorian Heathcote Vineyard, Glenkara Vineyard in the Pyrenees, the Banksdale site and the award winning Dinning's Vineyard in the King Valley. The fruit was harvested in parcels determined by physiological ripeness, from mid to late March at Baumés between 13.1° and 14.5º. A component of the wine was barrel fermented for better oak integration, delivering the recognizeable hallmarks of Patricia, great intensity and fine elegance. Following barrel fermentation, the parcels were treated eighteen months under mostly new oak barriques and puncheons (mainly American with some French) before bottling with an alcohol of 14.5%

Patricia Shiraz shows intense, dense, round, supple and ripe fruit balanced with integrated oak flavours. Spicey, charry oak moves onto the palate, brilliantly offset by sweet plum and blackberry fruit, good mouthfeel and texture. Patricia is a complex and concentrated, mint and peppery Shiraz. American oak was chosen as it complements the berry and spice flavours of these Shiraz grapes.

Buckshot is a reference to the splendid ironstone pebble soils which pervade some of the more propitous vineyards of Heathcote, instrumental in allowing a singular combination of water retention and drainage while promoting superior root penetration. Small batch winemaker Rob Peebles sources a very special parcel of Shiraz from a unique five acre block, off fully mature vines forty years of age, within the eminent Davies Vineyard, an auspicious site which also supplies fruit to the venerable Two Hands and Bindi labels as well as Domaine Chandon.

$2999each $357DOZEN EACH DOZEN A five Halliday star winery with exclusive access to a choice parcel of the finest Heathcote Shiraz, Buckshot craft distinctive wines which reflect the bounty of soils whence they originate. A limited production of a only a few hundred cases, fruit is harvested off some of the oldest vines in Heathcote and vinfied in traditional two tonnes open fermenters which are parked within an annex of the sprawling wineworks at Domaine Chandon. It's the uniqueness of terroir and microclime which makes the quality of Buckshot so conspicuous, low rainfalls, warm days and cool nights combine to stimulate the sagely old vines, planted to vivid red soils over an east facing slope just to the southwest of Colbinabbin on Mt Camel Range.

Deep garnet hue with a dark core. Fully aromatic, pure and intense varietal fruit bouquet, plums, spices and soy, licorice and ferrous characters. Medium bodied palate with bramble and chocolate/ plum flavours kept vital by refined acids and creamy oak textures. Exhibits the classic Heathcote minerality, impenetrable dark fruit and sound tannin structure, culminating in a lingering, long silky finish. The kind of Shiraz that real Heathcote enthusiasts will choose to drink alongside their favourite faire.

Heathcote Shiraz enthusiasts take note, this is one to embrace and to bond with.

$999each $117DOZEN EACH DOZEN Cambrian Ridge takes it's name from the precious terroirs which sprout some of the world's best Shiraz. The soils on the steep ridge that runs through central Victoria date back to seismic events between 488 and 542 million years ago which have blessed the Heathcote area a bountiful legacy of rich ferrous soils, idyllic for the production of world class Shiraz. The region produces exquisite, complex flavoured wines that can be enjoyed young yet possess the qualities for extended ageing and development. A low yielding vintage from another drought ravaged year yielded intensely flavoured grapes, harvested from mature vines in February, to be vinified and aged until bottling the ffollowing January. Alcohol 14.5%

Dark crimson in colour. Superb deep blackcurrant aromas, notes of white pepper, liquorice and plums. The palate is rich and flavoursome, the spicy red berry fruit framed by firm ripe tannins. Fully approachable even at it's youth with post modern dishes such as a Black Angus and chermoula burger.

A harvest of fine, estate grown Cabernet Sauvignon from Dominique Portet vineyards in the Yarra Valley, a relatively cool climate zone allowing for longer ripening, is vinified alongside a component of Shiraz from the slightly warmer, drier climes at Heathcote, where vines are planted to the most salubrious, ferrous Terra rossa soils.

$1999each $237DOZEN EACH DOZEN Dominique Portet did his training at some of the world's most illustrious red winemaking estates. He qualified at the Montpellier University of Oenology and during a compulsory one year military service was the Legion's wine purchasing adviser. Portet spent vintages in the Medoc, Rhone Valley, Provence and with Moet et Chandon. Following vintages in the Napa Valley, the founding of Taltarni and Clover Hill, vintage 2000 would see the establishment of the Dominique Portet label. Bunches of Cabernet and Shiraz are hand picked, destemmed and gently crushed. Parcels are treated to a three day cold soak, vinified and left on skins for two to three weeks before maturation, mostly in a selection of French oak barrels.

Bright red/ purple in the glass. Juicy dark fruit aromas and flavours that focus on blackberry, plums and red cherry with a floral lift. A wine of supple texture and intense fruit, clear crisp acidity makes the flavours evolve over lovely soft tannins, making this elegant red blend so very easy to drink right now, ideally alongside pink butterfly lamb, Coq au vin or egg ribbon pasta with veal meatballs.

Greg and Natala Flynn established their operation on the narrow strip of ancient red cambrian Heathcote soils which produce world class Shiraz wines. MC stands for multiple clones, when planting their vineyard, the Flynns sowed a number of different clones with the aim of increasing complexity in the wines. Endowed with a vigorously perfumed bouquet and graceful palate, MC Shiraz is an elegant and controlled Heathcote Shiraz with clear regional personality, treated to an extended ageing in a selection of oak barriques from the world's finest cooperages.

$3499each $417DOZEN EACH DOZEN The Flynn Heathcote property enjoys an easterly facing aspect to catch the first morning sun, ideal for ripening grapes and reducing any risk of frost. Whilst planting the vines, a number of different Shiraz clones were grafted onto various rootstocks, the aim being to increase the complexity of wine. Vinified to traditional handling techniques, the hand picked grapes are crushed, fermented in small batches and hand plunged over a course of seven to ten days. Juices are basket pressed by hand, transferred to tank for settling followed by a racking to barrel. Flynn is aged fourteen months in a combination of new and prior use American and French oak barriques.

Dark cherry red colour with scarlet robes. Ripe cherry and mint perfume, integrated oak and a hint of pepper. Full bodied yet elegant palate, structured and generous with plum/ violet fruit characters, kept vital and bright by crisp and aromatic cherry acids, supported by soft, well rounded tannins and licorice chococolate oak before a fine, long, flavourful finish. A match with stone grilled beef or steaming teppanyaki.

Galli's Camelback vineyard, situated northeast of the Heathcote township, enjoys a warmer clime, and the rainfall is always very limited. Growing seasons are normally dry with relatively even temperature ranges during veraison. Shiraz wines from this vineyard are delightfully flavoursome with earthy notes and a finely structured palate of some elegance, distinctive varietal character and sturdy tannins.

$3199each $381DOZEN EACH DOZEN In addition to the estate wineworks at Rockbank, the Galli family have established a 250 acre vineyard at Heathcote. Outstanding Shiraz growing conditions here due to the soils and climate, and Galli Estate are well positioned to make some of Heathcote's very finest. Shiraz Clone PT23 was originally planted to grey clay soils in 2000% The vines are vertical shoot positioned, and prudently bunch thinned to maintain quality. The harvest occurs from mid-March through April to early May. Fermented in a range of open and closed vesicles, pressed at dryness and then transferred into oak. Maturation under a selection of fine oak barriques for approximately a year before bottling. Alcohol 14.6%

A deep reddish purple colour. Attractive black cherry fruit is accompanied by splashes of spice on the bouquet. Further aromas of red berries and warm, spicey clovey oak, ripe with satsuma plum and chocolate coffee/mocha impressions. Succulent layers of complex flavours. An exceptionally powerful and complex palate, sweet and savoury, gamey, roast meaty characters and liquorice. Cool-grown but fully ripened black cherries are here, there, and everywhere, there's a remarkable balance working against the vanillan/ cocoay oak, the heightened varietal flavours are complimented by the good regional influences. Galli Heathcote goes great with game, or a spicey beef dish.

Alberto Antonini and David Gleave make their living from Italian vino. Alberto is the winemaker and David is a UK agent importing some of Italy's top producers. When Mark Walpole showed Alberto Antonini the Greenstone site, Alberto wasted no time, immediately ringing David in London. A collaboration between Antonini and Morningtom maestro Sandro Mosele, Greenstone combines elegance with the depth and weight that characterises Heathcote Shiraz. A wine of impeccable balance, fine grained tannins and lifted, fruit filled acidity on the finish.

$2999each $357DOZEN EACH DOZEN The Greenstone property was acquired by viticulturalist Mark Walpole, Tuscan winemaker Alberto Antonini and Master of Wine David Gleave in 2003. Several different clones of Shiraz are grown to the old Cambrian soils of this splendid vineyard at Colbinabbin. Grapes are hand picked and transported to the Kooyong Winery at Mornington. Grapes are treated to a natural cold soak and vinified through the action of wild indegenous yeasts. After a fortnight's maceration in open top fermenters, the cap is punched down by hand to extract good colour and ripe tannins. Following completion of ferments, Greenstone is matured up to twenty months in a combination of new and prior use French oak barriques.

Deep ruby/ purple coloured. Lifted perfumes displaying a lovely ripe, brambly spicy fruit on the nose. Combines the elegance of mid Victorian Shiraz with the depth and weight that characterise wines from Heathcote. On the palate, the rich, dark plum fruit is weighty yet nicely balanced by the supple, the low levels of oak permit the Shiraz fruit to shine through, dense, nicely layered and long, elegant and finely balanced.