From the Winery

Fruit is harvest during the early morning hours to retain freshness before a fast and precise vinification in stainless steel with minimal oxygen contact to maximise fruit expression and aromatics. A cool fermentation (15 to 18 degrees) is undertaken in stainless steel tanks before maturation on lees for four months to build depth and texture with malolactic fermentation prevented.

Winter prior to the 2017 growing season was particularly wet which ensured the soil moisture was more than adequate for the ensuing growing season. The season was very long due to cooler weather. The fruit for most varieties hung for longer than usual where it them arrived at full ripeness levels delivering very flavoursome and expressive fruit. For wines such as this Sauvignon Blanc, the result was freshness combined with added complexity.

Sourced from established vineyards in the Adelaide Hills and the Lower Murray. The sheltered aspect and cold Autumn nights of the Adelaide Hills combine to ensure excellent aromatics and the retention of natural acidity in the elegant fruit harvested. Lower Murray component delivers impressive intensity of flavour and length.

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 food and wine or the beautiful landscape could argue that it is not better a bleeding heart than none at all.