2021 Heartland Director's Cut Cabernet Sauvignon, Langhorne Creek

Heartland Director’s Cut Cabernet Sauvignon from Langhorne Creek is a bold, assured and beautifully structured Australian Cabernet that showcases the region’s unique combination of warmth, freshness and natural balance. Heartland was founded by Ben Glaetzer alongside partners, with the aim of producing expressive regional wines that punch well above their weight. While Ben is best known for his Barossa Shiraz, his touch with Cabernet is equally confident, particularly in Langhorne Creek where ancient alluvial soils and cooling Lake Alexandrina breezes create ideal conditions for structured, age worthy reds. The Director’s Cut represents a selection of the best parcels, harvested at optimum ripeness and handled with intent.

Langhorne Creek’s famous floodplain vineyards are key to the wine’s style. Deep sandy loams and clay retain moisture naturally, allowing vines to ripen evenly without stress, while cool evening airflow preserves acidity and lifts aromatics. In the winery, fermentation is managed for depth and tannin structure, followed by maturation in French oak to build complexity, polish and longevity without masking varietal character.

The aromatics are rich and confident. Blackcurrant, cassis and dark cherry lead, supported by blackberry, plum skin and a subtle minty freshness. Savoury layers of cedar, tobacco leaf and graphite sit beneath the fruit, with hints of cocoa, bay leaf and spice adding depth as the wine opens. There is a clear Cabernet identity here, bold yet composed.

The palate is full bodied and powerful, yet impressively balanced. Dense black fruit flows through firm, finely grained tannins that provide shape and authority without hardness. Flavours of cassis, black plum, dark chocolate and savoury oak unfold in layers, carried by bright acidity that keeps the wine energetic and long. The finish is persistent and structured, lingering with dark fruit, spice and a classic Cabernet edge. It is drinking well now with decanting, but ten to fifteen years in the cellar will reward patience with notes of cigar box, leather and earthy complexity.

A natural match for grilled ribeye, roast lamb, slow cooked beef, venison, mushroom dishes or aged hard cheeses. This is a serious Australian Cabernet that delivers power, balance and regional character in equal measure.