Buckshot Vineyard Heathcote Shiraz 2016

Rob and Meegan Peebles established Buckshot Vineyard in Heathcote, Victoria, in 1999. The Shiraz grapes come from a single 5 acre block on an east-facing slope just to the southwest of Colbinabbin on the prized Mt Camel Range, where the 100 million-year-old Cambrian earth is at its deepest – up to 6 metres! The mature vines naturally produce small crops of 2 to 2.5 tons to the acre. 

"The medium-bodied palate is generous and supple, and well balanced, filling the mouth with plum and blackberry fruits held in a gentle web of fine tannins and French oak."  Jane Faulkner

Expert reviews

"From a hot and dry growing season, 95% crushed and destemmed, 5% whole bunches, 3 days cold soak, open-fermented with cultured yeast, matured in French hogsheads for 14 months. The hot, dry season meant no disease pressure, and the vines stood up well. The medium-bodied palate is generous and supple, and well balanced, filling the mouth with plum and blackberry fruits held in a gentle web of fine tannins and French oak. Drink by 2035."  Jane Faulkner, Halliday Wine Companion - 93 points

About the winery

Rob and Meegan Peebles established Buckshot Vineyard in Heathcote, Victoria, in 1999. At that time, Rob had six vintages in Rutherglen under his belt, the first in 1993 with the legendary Mick Morris. They strive to create distinctive Heathcote reds that reflect the 100 million-year-old Cambrian soil they come from.

'Buckshot' is a colonial expression describing ironstone pebbles that riddle the soil. These pebbles allow root penetration and water retention while promoting good drainage. Buckshot soils, along with Heathcote's low rainfall, warm days and cool nights provide the perfect environment to grow Shiraz and Zinfandel – the two red wines Buckshot produce. 

Their flagship Shiraz is from a 5 acre block on an east-facing slope just to the southwest of Colbinabbin on the prized Mt Camel Range. Here the Cambrian quartz and ironstone soil Cambrian earth is at its deepest – up to 6 metres! The mature vines naturally produce small crops of 2 to 2.5 tons to the acre. 

Zinfandel comes from a tiny 1 acre block that is part of a 40ha vineyard owned by John and Jenny Davies, long-time friends of Rob and Meegan.

The wine is made by Rob at Domaine Chandon, where Rob has worked for 15 years in a commercial role.