Price:  £28.50 | Case Rate: £27.08
Ex Tax: £23.75

Rolf Binder Wines - Heysen Shiraz 2015


  • Country: Australia
  • Wine Region: South Australia
  • Wine Area: Barossa Valley
  • Wine Maker: Rolf Binder
  • Grape: Shiraz/Syrah
  • Grape Percentage: 100%
  • Alcohol Percentage: 14.3%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2025
Food Matching

Food Matching

This big, bold and beautiful wine can take on a whole range of gusty ingredients and flavours, though it is equally happy at a barbecue. Michel Roux Jr, in his book Matching Food and Wine: Classic and Not So Classic Combinations, suggests the following dishes, which gives an idea of what it can take on: duck confit and sauté potatoes; grilled marinated beef in Cantonese barbecue style; oxtail broth with pearl barley; pork shoulder stew with potatoes and chorizo sausage. Avoid overly subtle ingredients and preparations, cream sauces and anything too salty or spicy.

Duty/Vat Paid
WA: 94+ (2010) JS: 90 (2012) JH: 94 (2012) WF: 93 (2012)

Wine tasting notes

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 and varying amounts of 1-4% Cabernet Sauvignon (depending on the vintage). It is characterised by a velvety texture and softness.

Winery Information

Rolf Binder Wines

Christa and Rolf form the heart of Rolf Binder wines, continuing a family wine-making tradition that spans nearly 60 years. Their parents arrived in Australia in 1950 ? just 2 amongst the many post-war immigrants from Europe and met a grape grower in the Barossa while working to help pay for their assisted passage. From such unlikely beginnings, a passion for the Barossa was born, a winery was purchased and a new life began. They soon came to appreciate the riches of the Barossa ? the old vine.. read more

Expert Reviews

Wine Advocate/Robert Parker (2010)94+ pts

Wine Advocate # 205 March 2013. Reviewer : Lisa Perrotti-Brown - . Blended of Shiraz 98% and Cabernet Sauvignon 2%, the 2010 Heysen Shiraz opens with notes of warm black plums, creme de cassis and cloves over suggestions of chocolate, menthol and cinnamon. Medium to full-bodied with plenty of ripe, seductive berry and spice flavors in the mouth, it has an uplifting acid line and a medium level of rounded tannins to give backbone to the very good, lengthy finish. Drink it now to 2022+.

James Suckling (2012)90 pts

January, 2015. A traditionally produced Barossa shiraz that shows the classic regional characters of deep blackberries, fruit-cake spices, macerated plums, liquorice, chocolate and seasoned-oak nuances. In the mouth it displays a gentle flow across the palate with plenty of blackberry-and-plum-fruit drive, hints of baking spices, chocolate, slightly overt oak and liquorice. Gentle tannins, fine acidity and a lingering finish that resonates with spicy fruit trails off nicely. Old school Barossa and quite delicious drinking. Drink in 2018.

James Halliday (2012)94 pts

Fractionally developed colour; an elegant, spicy/savoury wine, with red fruits walking in lockstep with fine-grained tannins and integrated oak. Will continue on the same path for years to come, but I'd like to see a touch more fruit - Socratean dissatisfaction at work.

Wine Front (2012)93 pts

Blackberry, lavender, hazelnuts, vanilla and spice. Medium to full bodied, not a bruiser here, supple and well appointed with fine grained tannin, black and blue fruits and well-bedded acidity. Oak is present but not over-done, finish is gently saline and hazelnutty and pretty long. Classy high quality Barossa Shiraz.

Vinification Notes

The grapes are fermented in one batch and the fermentation is managed for at least six to eight days on skins. The grapes are then pressed and 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, and then pump this juice back into the fermentation.The barrel will be washed and 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 areput back into oak for another twelve months, and then reassessed for final blending. The wine is handled with minimal interference and bottled after a verygentle filtering.