Heggies Vineyard Chardonnay 2015

Heggies Vineyard Chardonnay2015


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Stone, tropical and citrus fruits come together in beautiful union in this Chardonnay. Hazelnut, melon and cinnamon characters build to a mouth-watering complex biscuity finish.

Why we love it: 

That warm Brioche finish is to die for

Drink with: 

Grilled Tarragon Mustard Chicken

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Eden Valley
Blend Info.
100% Chardonnay
Alcohol by Vol.
Bottle Vol.
Now - 2022
Serving Temp.
7 - 12°
Screw Cap


Heggies Vineyard

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.


South Australia

A behemoth of a state, South Australia is responsible for over 50% of Australia's wine production. With the first known planting here taking place in 1836, local vintners have had time to truly perfect their art. In fact, SA is also home to some of the oldest Shiraz vines on the planet, with around 38% of SA’s old vines being Shiraz.

Such a large area means that the terrain, climate and soil profiles vary immensely between regions, allowing for a vast array of varieties to thrive. Some of South Australia's premier wine regions include; Barossa Valley, Mclaren Vale, Clare Valley, Coonawarra and the Adelaide hills. Such a collection of prime wine regions has earned South Australia the grand title of Australia’s Wine Capital. But it doesn’t stop there, the prowess of SA wine producers mixed with fantastic growing conditions has garnered the state the privilege of being dubbed one of the 9 Great Wine Capitals of the World.

Towards the end of the 19th century, Europe was ravaged by an outbreak of Phylloxera, an aphid that injects a venom into the root of the vine while sucking out sap. The effect of the outbreak vastly influenced the global market. For example, France’s wine output decreased by over 40%, with the whole ordeal costing the country over 10 billion francs. Luckily for all, the grand ‘down-under’ remained a wine wonder, as the blight couldn’t take flight and reach the far away lands.