A deep red- violet, this is a very rich fruit-forward wine, showing some oak & spice. An immediate attack of fruit with depth. It is not over powering, but harmonious, with a rich core of firmness that makes it stand out. A great wine with harmony & depth, & a lovely persistence of fruit. The grapes are fermented in one batch & the fermentation is managed for at least six to eight days on skins. The grapes are then pressed & the free run juice is added back. During the fermentation we will ferment some of the juice in new oak barrels for twenty four hours, & then pump this juice back into the fermentation. The barrel will be washed & then refilled for another fermentation. After the fermentation is complete we let the secondary malo-lactic fermentation occur naturally in the barrel. In the January of the year following crushing we taste all of the barrels, and then blend together like barrels. These blends are put back into oak for another twelve months, & then reassessed for final blending. The wine is handled with minimal interference & bottled after a very gentle filtering. Rolf Binder. ...

Brilliant crimson colour, very bright, almost glowing & pales a little at the rim; pure, fragrant aroma at times floral & violets come to mind but also showing warm climate richness & ripeness; the palate is much more delicate than that of single varietal Shiraz & builds gradually in the mouth & finishes with satisfying, delicious fruit & fine tannins.. Rolf Binder. Three classic varieties have come together in this wine. The combination is 50% Shiraz, 30% Mataro & 20% Grenache. It has produced a full-bodied yet soft wine with a complex structure of the fruit oak & gentle tannins. Each variety adds its individual talents with nuances of chocolate, raspberry, beef stockpot & a berry fruit sweetness. The finish is dry & the flavours linger on the palate with subtle oak & tannin adding to the fruit characters creating a full & comprehensive wine that will drink well now but also benefit from cellaring. The Heinrich is named after Rolf Heinrich Binder, my father & founder of the family winery. I created this wine because of his love of the combination of shiraz, mataro & grenache. Heinrich is an estate wine with the shiraz coming from the Stephanie vineyard, the mataro from the Chri-Ro vineyard planted in 1972 both of which adjoin the winery & the grenache from the Western Ridge vineyard at Gomersal & planted in the early 1950's. ...

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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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. ...

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. ...

Palomino fino grapes give birth to a generoso wine made & aged in oak casks for over thirty years using the traditional Jerez method. Dark mahogany, with elegant, heady aromas; this oloroso bears the characteristics of the oldest soleras. On the mouth, it is smooth & velvety. Great with aged cheese, nuts, meat & consommes. ...

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. ...