Summary: Bleeding Heart Wine was born from a shared passion in the wines and vineyards of South Australia. The ancient soils and moderate climate create rich and full bodied wines that are incredibly satisfying. Few that experience the lifestyle of food and wine or the beautiful landscape could argue that it is not better a bleeding heart than none at all.

Vineyards: Sourced from a combination of established, dry-grown vineyards in central South Australia and low-yielding McLaren Vale vineyards.  Wines are made and matured by Jim Zerella in McLaren Vale. The combination of two regions delivers well-balanced wines with excellent intensity of flavour whilst maintaining elegance and versatility as a food match.

Winemaking: Fruit is chilled before de-stemming and a cold soak for three days. Each parcel is fermented separately with the McLaren Vale Shiraz fermented in small open two tonne vessels before maturation in two to four year old oak barrels for six months. The Lower Murray component is fermented and matured in stainless steel before blending. 

Vintage 2017: 2017 was a challenging vintage throughout the South East of South Australia but for Bleeding Heart the season was excellent. A cool and a wet start throughout Winter ensured the moisture level of vineyards was excellent and then an even., warm and uneventful harvest period saw great ripeness levels delivering richness of flavour.

Tasting Note: A bright, lifted nose of fruits of the forest, milk chocolate and subtle spices meshed very nicely with subtle oak influence. The palate is mouth-filling and rich with ripe fruit flavours of blackberry and cassis framed by supple tannins. Approachable and rewarding now with the trademark richness and depth of McLaren Vale.