The original Tellurian vineyard was planted in 2003 with 5.6 ha of shiraz vines, with a further 3.6 ha of Shiraz were planted in 2006.
The ancient 500 million year old Cambrian soils of the Toolleen area of the Heathcote region combined with viticultural practices that focus on optimising fruit quality from each vine provide the base building blocks for Tellurain wines.
WINEMAKING: The grapes for the 2016 Redline Shiraz were fermented in 4-5 tonne open top concrete and stainless steel fermenters between 10 to 21 days on skins, with hand plunging or pump overs once to twice per day. The wine was matured for 10 months in mostly French oak (approx. 90%) barriques along with a small portion (approx. 10%) in American oak barriques, prior to filtration and bottling. All of the oak was seasoned with no new oak used, to allow the fruit to have full expression in an early drinking style.