Limited stock. The Rolf Binder Heysen Shiraz comprises 100% Barossa fruit wholly estate grown. The Heysen is one of the flagship wines of Rolf Binder Wines. It is an export production wine only. Made from dry grown Shiraz & varying amounts of 1-4% Cabernet Sauvignon (depending on the vintage). It is characterised by a velvety texture & softness. The 2007 vintage is blended with the wine from the Hanisch vineyard, giving it another dimension to the flavour profile. Best consumed between 8
- 10 years. The 2007 Heysen Shiraz offers up a captivating nose of pain grille, pencil lead, Asian spices, incense, smoked meat, & blueberry. Opulent on the palate, it has tons of succulent fruit, considerable underlying tannin, & 4-6 years of aging potential. Drink it from 2013 to 2027. Robert Parker Wine Advocate, rating: 94.
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The Rolf Binder Heysen Shiraz comprises 100% Barossa fruit wholly estate grown. The Heysen is one of the flagship wines of Rolf Binder Wines. Made from dry grown Shiraz & varying amounts of 1-4% Cabernet Sauvignon (depending on the vintage). It is characterised by a velvety texture & softness. ...

The sensation of abundant citrus characters offers a youthful & fresh palate with good depth of fruit & drying acidity. Aroma of freshly squeezed limes, lemongrass, & kaffir lime leaves with hints of citrus blossom. Brilliant yellow straw with lime green hues. The 2008 Riesling, from Eden Valley, a prime spot for Riesling, reveals an enticing bouquet of spring flowers, mineral, lemon-lime, & other citrus aromas. Concentrated & nicely balanced, this lengthy Riesling will evolve for several years & drink well through 2018. 91 Points Robert Parker Jnr, The Wine Advocate Winemakers Comment
- Christa Deans The 2009 Highness Riesling is sourced from a single vineyard high up on the eastern side of the Eden Valley. It is a lighter more delicate style showing crisp fresh citrus characters & a soft floral mouthfeel. The fruit is delivered to the winery immediately after harvesting in the cool hours of the morning, then processed very gently through our tank press. Free run & pressing portions are determined by the winemaker. The free run juice is used to make this wine. The juice is cold settled & 3 days later the clear juice is transferred into fermentation. After fermentation is complete, the wine is prepared for bottling.
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Rolf Binder explains, Our history with this wine goes back some 25 years. My father started the blend & with his Hungarian ancestry called it Bull’s Blood. I have tinkered with the style over the years & am now comfortable with a blend of 70% shiraz & 30% mataro (Mourvèdre). Veritas owns a magnificent old block of mataro just behind the winery which is probably over 100 years old. All the mataro is sourced off this block & this places a cap on what can be made each vintage. It varies with crop levels to between 500-600 cases. The source of the shiraz is our vineyard called the Western Ridge & this provides about 70% of the total. This shiraz is full bodied & is matured in new & old shaven oak. The mataro is the tricky grape. It is easy to swamp the flavours which are surprisingly delicate so old shaven French oak is used. Each year a few barrels of shiraz do not measure up to the standard of our flagship wines, the Hanisch & Heysen, & they are also added to the final blend. The cult of the Bulls Blood comes from Rolf Binder Senior’s Hungarian heritage. Egri Bikaver (Bull’s Blood from Eger) is the most popular wine in Hungary, & Rolf Senior aimed to reproduce the wine from his homeland on the other side of the world. The traditional grapes used in Hungary are Kadarka & Merlot, but we use local old vine Shiraz & the pressings (skins & seeds) of the century-old Mataro to emulate this wine. Veritas Winery has been producing Bull’s Blood since 1967. The legend of Bulls Blood originates from the unsuccessful attack on Hungarian troops in Eger by the Turks in 1552. The heavily outnumbered Hungarians saw their fate approaching & decided that, rather than fight a losing battle, they would just drink red wine. This proved to be to their advantage as their red-stained beards & crazed eyes terrified the Turks, who thought they had been drinking Bull’s Blood to give them extra strength. The Turks fled, leaving the Hungarians to turn their drunken solace into drunken revelry. Our history with this wine goes back some 25 years. My father started the blend & with his Hungarian ancestry called it Bulls Blood. I have tinkered with the style over the years & am now comfortable with a blend of 70% Shiraz & 30% Mataro (Mourvedre). ...

A generoso wine made from Palomino fino grapes. It is made & aged in oak casks for over thirty in line with Jerezs traditional methods. It lingers on the sides of the glass, leaving traces of its elegant, dark amber colours. On the nose & on the mouth, this wines exceptional smoothness & intense aromas of nuts are its defining characteristics. Try as an aperitif or appetizers, great with cured ham, grilled meats, old cheese & nuts. ...

With its hues of shiny old gold, this Oloroso has a deep, evocative fragrance. It is very aromatic, fragrant & esterified. Its old solera gives it a full body & a dry palate with oak & nut flavours. Try with aged cheese, nuts, meats & consomme. ...

Pedro Ximenez grapes are picked when they are very ripe & then left out in the sun to attain a higher sugar concentration. For over 35 years this wine has been made & aged in oak casks following the traditional Jerez method. High density, dark colours, intense raisin aromas & sweet, velvety flavours define this smooth, complex wine. A great dessert wine, well matched with ice creams, pastries & blue cheese. ...

This sweet wine made from Pedro Ximenez grapes has been aged in American Oak Casks according to the method traditionally applied in Jerez. It has a dark Mahogany colour, a delicate nose & velvety palate with a delicious flavour of raisins. Delicious as a digestif. A lovely sweet Pedro Ximnez from Sanchez Romate. Made by drying the grapes on esparto grass mats for 1 1/2 to 3 weeks. This increases the sugar concentration. Cardenal Cisneros is aged for over 15 years in oak casks. ...

The origin of this brandy is one thousand American oak casks of selected grape spirits, & therefore its name of One in a Thousand, or, 1/1000, which is the way the casks are named in the Cellars. Single Barrel is quite a common name in the spirits trade, (bourbon, whisky, aged rum) since each production of bottles originates from just one barrel which makes them all the same but with subtle distinctions from one barrel to the other. No attempt at all is made to homogenise the bottles. The differences in bouquet & colour are due to the prior impregnation of each individual barrel with sherry to their location & to the different ages of the component spirits used. The distillates originate from wine of the Airen variety, distilled to a low strength in copper pot stills in order to conserve intact all those properties that lend character & complexity to the distillation. The brandy is then matured in American oak casks which have previously contained Sherry (Finos & Amontillados), in accordance with the standards laid down. Ricardo Real, oenologist & brandy expert, has selected the most outstanding casks which later are bottled in their pure state, without blending or homogenising, numbering each bottle by hand with an indicating of which cask they have come from. This is a brandy of exceptional characteristics, with an attractive light amber colour due to the casks previously impregnated with Finos & Amontillados, with deep aromas & smooth vanilla touches with an intense & prolonged taste. ...

The great reserve of the distillery. Sublime distillation, the best selection of white oak barrels & the passing of time under the tropical heat have resulted in this extraordinary product. Its character, softness & complexity will give satisfaction to the most sophisticated & challenging palate. ...