94 Pts James Halliday - Australian Wine Companion
"Retains excellent hue; a traditional full-bodied Barossa Valley style, with fruit from very old, dry-grown vines swathed in a generous amount of oak on the mid-palate, yet backing off on the well-structured finish. The great vintage shines through." 94 Points - James Halliday - Australian Wine Companion
"The 2006 Shiraz received the same upbringing as the Cabernet. It is opaque purple-colored with an enticing perfume of smoke, meat, bacon, and blueberry. This leads to a full-bodied, plush, ripe, layered wine with gobs of savory fruit, well concealed tannin, and superior length. This in-your-face Shiraz will drink well for a decade." 92 Points - Jay Miller - Wine Advocate
"Ripe and rich, with deep blackberry, plum and licorice flavors mingling for effect as the finish rolls on, finishing with fine-grained tannins. Drink now through 2016. 112 cases imported." 91 Points - Wine Spectator
"The mouthfeel is full and creamy textured, the finish long and velvety in this easy-drinking example of Barossa Shiraz. Lovely vanilla and spice shadings mark the nose, accenting the flavors of ripe berries, licorice and chocolate. Drink nowâ2015." 90 Points - Wine Enthusiast
"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 Ãs 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