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Fermented at low temperature to maximise fruit potential and bottled within the year of vintage to capture bright fruit and crisp acidity. Modest residual sugars remain, adding to mouthfeel and drinkability.
An evocative and complex nose. Nashi pear, lemon, flint and mineral. A flavoursome and textural palate. Has this glycerol “slipperiness” to the texture as the flavour of citrus, lanolin and stone fruit coat the mouth. The flavours linger with cleansing...