Adam Foster worked as a chef in Vic and London before moving to the front of house and becoming increasingly interested in wine. He then worked as a cellar hand with a whos who in Australia and France, including Torbreck, Chapoutier, Mitchelton, Domaine Ogier, Heathcote Winery, Jasper Hill and Domaine Pierre Gaillard. He became convinced that the Cambrian soils of Heathcote could produce the best possible Shiraz, and since 2004 has purchased grapes from the region, using the full bag of open-ferment techniques, with whole bunches, extended cold-soak, wild yeast and mlf and hand-plunging, then 13 months in French oak, bottled unfined and unfiltered. Exports to the US and Japan.
- James Halliday
$40.50 in any dozen
$45.00 per bottle
Out of stock
Adam Foster explains his French odyssey - "I found incredible 60+ year old bush vines on terraced “Cru” vineyards up to 400 meters above sea level – overlooking the Mediterranean ocean; Cambrian soil (just like Heathcote) intermixed with schist and perfect weather. The wine displays deep ruby/purple colour, gorgeously fragrant nose of framboise, Asian spice, soy and black raspberries with dried Herbes de Provence. Dense and medium bodied – it offers sweet ripe black cherries, baked earth, Asian spice, scents of white pepper and cured meats, juicy with glycerin but round with no hard edges and velvet soft tannins."
$26.10 in any dozen
$29.00 per bottle
Half the amount of new oak (15%), half the amount of whole bunch (40%) and roughly half the price – demi. Oh, and single clone of shiraz. This is the idea of Adam Foster, chef-turned-sommelier-turned-winemaker and good guy. Effusive as Foster is about what he does now, he has some great pedigree working in France, particularly with Ogier and the high end wines of Chapoutier under his belt, before starting his full time-full time career as winemaker. The fruit is from the lauded Greenstone Vineyard.