Heggies Vineyard, located in the Eden Valley, was established by the well-known Hill-Smith family in 1971. At an altitude of around 400-600m, Eden Valley’s climate provides the perfect conditions for the cultivation of the white grape varieties grown at Heggies. Heggies Vineyard is named after Colin Heggie, a grazier and the original owner of the site, who sold the land to Wyndham Hill-Smith, then Manager of the Yalumba Wine Company. Wyndham planted a vineyard of Riesling, Chardonnay, Viognier and Merlot, where he and Colin remained good friends, often chatting about the land, cattle, horses and wine.
The name of the winery and even the bottle label still pay homage to Colin, replicating a drawing of him on horseback looking out over the young vines. Heggies’ winemaker is Teresa Heuzenroeder, whose background in food and wine chemistry began before gaining work in the wine industry as a biochemist. It seems her progression to winemaker was ‘inevitable’, and in 2000 Teresa completed her studies at Charles Sturt University and began working at the Hill-Smith family’s Oxford Landing Winery in the Barossa Valley. Her passion for white wine saw her become the Hill-Smith Family Vineyards Sparkling and Chardonnay Winemaker, skills she still uses adeptly at Heggies. She is assisted in the vineyard by viticulturist Darrell Kruger, who’s been working in the Barossa and Eden Valleys for nearly 40 years, who loves the challenging unpredictability of the Heggies site.
Heggies Vineyard specialises in white wines, particularly Chardonnay and Riesling, from a 1.1ha block of reserve chardonnay, and 27ha of vines used for trials of different clones. The Estate Chardonnay is made using the majority of the grapes grown in the vineyard, and it’s described as having lively minerality and fresh citrus acidity. The Reserve Chardonnay is made from three different clones, providing a complex range of aromas and flavours. In addition to the dry Estate Riesling, there is also a “sticky”, The Botrytis Riesling, a dessert wine sourced from grapes infected with Botrytis cinerea, which imparts lovely flavours of almond meal and honey, as well as sweetness, thanks to the fungus concentrating the sugars within the grape.
For more information on Heartland and their wines, head to their website.