Tellurian

Tellurian was born of founder Ian Hopkins’ passion for Heathcote Shiraz. Offered the opportunity to establish a new vineyard on the Mount Camel range in 2002, Ian’s enthusiasm was driven by the idea of crafting something fine and beautiful from Heathcote’s 550 million-year-old Cambrian soils.

Bringing together the team, winemaker Tobias Ansted, viticulturist Tim Brown and co-principal Daniel Hopkins, Ian’s focus on the future potential saw the first vintage of Tellurian Shiraz bottled in 2008. Four years later an Australian shed-style winery and cellar door overlooking 32 ha of vineyards was completed.

Shiraz was the first planting, but over time more Rhone varieties were added (Grenache, Mourvèdre, Carignan, Grenache Gris, Marsanne, Roussanne, Viognier), along with a couple of Italians (Nero D’Avola, Fiano). The wines and vineyards have been Certified Organic since the 2019 vintage.

Heathcote’s Ancient Soils

Heathcote’s Cambrian soils formed over 500 million-years are ideal for viticulture. Deep, rich, decomposed greenstone rock with soil depths up to 2m allow vine roots to reach deep into the sub soil where moisture is more consistent, protecting the plants against extremes of drought and temperature. Moving to organic farming (certified since 2018) has allowed the wines to naturally reflect the influence of these incredible soils.

Organically Certified

The inspiration for the move to organics was sparked by a trip to northern Rhone in 2014, when Ian and viticulturist Tim Brown toured the region to research close planting and saw that a few of the best high-density growers in St-Joseph and Hermitage were also applying organic principals. This confirmed the notion that high density planting combined with organic farming had the potential to create a very special expression of the Heathcote terroir. Within a year the application for organic certification was also submitted and the transition to organics commenced.

In addition to cutting out all use of all synthetic fungicides and herbicides, one of the key changes in viticulture was the use of an under vine cultivator for weed management. Cutting through the roots of weeds with minimal disturbance of organic matter allowed weeds to decompose into the soil enriching microbiome activity and promoting healthier soils. It also allows better moisture penetration into the subsoil. The first vintage to be labelled with organic certification was 2019.

WINE NOTES AND REVIEWS

2022 Tellurian Rosé
Shiraz, Grenache, Nero d'Avola and Mourvèdre from the Tellurian vineyard. Hand-picked and gently whole-bunch pressed to tank.  Fermented in seasoned French oak barrels and stainless steel tanks. The wine remained on yeast lees in barrel and tank for three months prior to racking, stabilisation and bottling. 

2022 Tellurian TWB
TWB is a blend of Roussanne, Marsanne and Grenache Gris all grown organically at the Tellurian vineyard located in Toolleen, close to the centre of the Heathcote region. Each grape varietal contributes to the complexity of the wine with stone fruit flavours prominent, great length and a supple mouth coating texture.

2022 Tellurian Riesling
The majority of the grapes were destemmed and pressed to tank for settling with a smaller portion crushed and remaining on skins for 24 hours to enhance texture and flavour. The juice was racked and inoculated with a select strain of yeast and fermented cool in stainless steel. The wine remained on yeast lees in tank for three months before being stabilised, filtered and bottled. 

2021 Tellurian Nero d’Avola
A gentle approach in the winery with Nero D’Avola allows the expression of tannins without becoming too tannic. Hand-picked, de-stemmed and fermented cool in open fermenters with 20 days on skins. Hand plunged or pneumatic plunged 1-2 times per day. Pressed and matured in seasoned French oak barrels for 8 months prior to filtration and bottling. 

2020 Tellurian GSM
Tellurian GSM balances the softness and elegance of Grenache with structure and savoury characters of Shiraz and Mourvèdre. Varieties harvested separately at ripeness, each parcel fermented in small open top fermenters. Shiraz fermented on skins for 11 days, Grenache 12-16 days, and Mourvèdre 9 days. All ferments hand plunged or pumped over up to twice a day. Ten months maturation in seasoned French oak barriques prior to filtration.

2019 Tellurian Redline Shiraz                                        
Aerial views of Heathcote show a red line of Cambrian soils formed over 500 million years running north-south over 60km through the centre of the region. From Block 2 and Block 3 of the Tellurian vineyard, Redline Shiraz captures the essence of Heathcote, dark berry shiraz with savoury minerality; an approachable early drinking style.

2021 Tellurian EVO Shiraz
A modern take on Heathcote Shiraz, a subtle evolution, made in a vibrant, medium bodied style. Displaying fruit intensity, fine tannins, with a splash of Mourvèdre (Mataro) adding a spicy lift and savoury complexity.

2018 Tellurian Tranter Shiraz
From Block 3 of the Tellurian vineyard in Tranter Rd, Toolleen and pays tribute to a pioneering Australian, returned WWI soldier George Edwin Tranter who once owned these lands.

‘Fermented in mix of concrete, 5000 L French oak and stainless-steel open fermenters, with 10–15% whole bunches. On skins for 12–14 days; 12 months' maturation in French oak puncheons, demi-muids and barriques (20% new). There is a vitality present – real energy and effortless balance on display. Deep purple in hue, blackberry, violet, licorice and clove merge into graphite and baked earth. A framework of fine oak tannins brings the wine home. Drink to 2030.’ 95 points, Jeni Port, Halliday Wine Companion, August 2021.

2019 Tellurian Tranter Shiraz 375 ml
‘Destemmed and crushed fruit with some small parcels of whole berries, fermented in stainless steel and concrete, left 10–16 days on skins, matured 19 months in French oak. Another strong, composed, concentrated Tranter shiraz from what was an extended vintage which allowed for extra hang time. A mighty tidy shiraz, in striking deep purple hues with lifted aromatics melding with black berries, licorice, chocolate and Aussie bush notes. Taut, fine tannins are in perfect balance. Drink by 2031.’ 95 points, Jeni Port, Halliday Wine Companion, August 2022.

2019 Tellurian Sommet Shiraz
From a small 0.6 ha block, close-planted to 8333 vines/ha on a steep south and west facing slope below the Mount Camel range, the highest point of the Tellurian vineyard. Fermented for 18 days in small open fermenters with 10 % whole bunches. Matured for 8 months in 1-2 year old 600 L demi-muids and barriques.

‘Hand-picked fruit, destemmed with 10% whole bunches. Matured 9 months in aged demi-muid, puncheon and barriques. The Sommet block comprises 35 rows of vines on 500+ million year-old Cambrian soils. The maker confidently lets the complexity of the fruit do all the talking. Density, precision and complexity work hand in hand with florals, fine ground spices, bay leaf, black cherry, blackberry and earth carried by fine tannins to a resounding, long finish. Drink by 2031.’ 95 points, Jeni Port, Halliday Wine Companion, August 2022.