Greenstone

	Greenstone Winemakers: Sandro Mosele & Alberto Antonini Region: Heathcote, Victoria www.greenstoneofheathcote.com

Greenstone 5 Star Winery James Halliday, Australian Wine Companion ‘09 The Greenstone shiraz, named after the jasper that can be found in the Heathcote vineyard’s ancient Cambrian soil, is a Heathcote shiraz with a difference. It has a spicier aroma than most, moderate alcohol and plenty of acid. That doesn’t mean it tastes acidic, certainly not, but as Antonini says “a wine has to have acidity to go with food. Low-acid wines may be OK as an aperitif but you need acidity with food.” The Greenstone wines are not jammy, they have more red-fruit and spice aromas and are more elegant than some in the region, with moderate alcohols and high natural acidity. Huon Hooke Wine Good Living March 11, 2008 ‘The latest release, a 2006 Shiraz is a complex, elegant beast, with autumnal, sandalwood perfume and a dense, grainy texture – all classic expressions of that greenstone-rich soil.’ Max Allen, The Weekend Australian 22/23rd March 2008 Lots of brambly fruit here. There’s an earthy gunpowder sniff too, that’s classic Heathcote. Gets kumquat peel with air. Plenty of brambly, pippy, berry fruit flooding across the tongue, building firm tannins identifying this as a serious red. There’s wholemeal oak characters and a touch of sumac at the back. Puts most other Heathcote reds to shame including many more expensive ones, especially in the matter of balance. Even better with a few years in the bottle. 94(95)/100 Tim White, The Financial Review, Nov 28-30 ‘08 2006 Shiraz

Winemakers: Sandro Mosele & Alberto Antonini

Region: Heathcote, Victoria

www.greenstoneofheathcote.com

Greenstone 5 Star Winery
James Halliday, Australian Wine Companion ‘09

The Greenstone shiraz, named after the jasper that can be found in the Heathcote vineyard’s ancient Cambrian soil, is a Heathcote shiraz with a difference. It has a spicier aroma than most, moderate alcohol and plenty of acid. That doesn’t mean it tastes acidic, certainly not, but as Antonini says “a wine has to have acidity to go with food. Low-acid wines may be OK as an aperitif but you need acidity with food.” The Greenstone wines are not jammy, they have more red-fruit and spice aromas and are more elegant than some in the region, with moderate alcohols and high natural acidity.
Huon Hooke Wine Good Living March 11, 2008

‘The latest release, a 2006 Shiraz is a complex, elegant beast, with autumnal, sandalwood perfume and a dense, grainy texture – all classic expressions of that greenstone-rich soil.’
Max Allen, The Weekend Australian 22/23rd March 2008

Lots of brambly fruit here. There’s an earthy gunpowder sniff too, that’s classic Heathcote. Gets kumquat peel with air. Plenty of brambly, pippy, berry fruit flooding across the tongue, building firm tannins identifying this as a serious red. There’s wholemeal oak characters and a touch of sumac at the back. Puts most other Heathcote reds to shame including many more expensive ones, especially in the matter of balance. Even better with a few years in the bottle. 94(95)/100
Tim White, The Financial Review, Nov 28-30 ‘08

2006 Shiraz

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