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Here's a story of a wine region you've never heard of. A hidden spot on the Limestone Coast that Penfolds have used as a source for their top wines and...
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Here's a story of a wine region you've never heard of. A hidden spot on the Limestone Coast that Penfolds have used as a source for their top wines and we've raided to deliver one of the best value reds around.

Oh yes, this Hesketh Mezzo Shiraz Mataro is a winner and not just of gold medals (it picked up one of those at the 2015 Adelaide Wine Show). Why so cheap if it's so good? Well the Tatiara district has no profile, even if Penfolds are big fans. That means the Hesketh family have to work even harder to make something fantastic - and boy does this overdeliver!

A dense and deeply coloured red with a very dark core. Bright and dark stone fruit aromas are tempered by a complex array of smells; from lavender and supple leather to meatiness, forest floor, earthiness and spice.

A bold wine. Big-boned and generously flavoured, the Shiraz is vibrant and the Mataro provides dark gamey flavours and fine grainy tannins.

In the mid 1980's Robert Hesketh and Mark Swann planted the first vines on the terra rossa over limestone soils in the Tatiara agricultural district in South Australia. Despite its remote location half (MEZZO) way between Adelaide and Melbourne, the soil profile, availability of artesian water and warm dry climate made it the ideal place for the production of premium quality fruit. During the 2014 vintage, the Hesketh family, with winemaker Phil Lehmann, cropped for quality in the Old Mundulla Vineyard, with a view to making one of the first regionally branded wines from the district. Use of the Italian term Mezzo represents not only the location, but is also a nod to the heritage of those who built and managed the original vineyard.

The Shiraz (66%) fruit for MEZZO was picked late March; a month ahead of the Mataro (34%) grapes due to the naturally slower ripening of this variety, both were then fermented entirely in open fermenters with 8-10 days on skins. Ageing of the Mataro took place in old French oak puncheons for 6 months, while 85% of the Shiraz was aged in a combination of new (20%) and older (80%) hogsheads. The remaining 15% of Shiraz was aged separately, in stainless steel, to preserve the bright fruit characteristics, resulting in an elegant wine that expresses strong regional characteristics.

Key Facts

Mourvedre/Monastrell/Mataro and Shiraz/Syrah
Adelaide Hills

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