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RedHeads Princess of Thieves 2014

McLaren Vale
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RedHeads Princess of Thieves 2014
Sumptuous, three-way blend of grapes in this richly flavoured, mellow red from leading eco winery, RedHeads. The winemaker hand selected the fruit from premium McLaren Vale and handcrafted them every step of the way. Chocolatey black fruit and spice.
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Wine Details

  • Red - Full Bodied
  • Fine wine
  • AustraliaAustralia
  • Ruby, Tawny Edge
  • Grenache-based blend
  • 11.25 Units
  • 15% ABV
  • 750 ml
  • 31 December 2021

Flavour Profile

Tasting notes
Silky, dried raspberry, mellow mocha cherry notes, toasted oak
The Story Behind the Bottle
RedHeads is a dynamic winery that started out in the McLaren Vale in 2003 and in 2017 moved to the Barossa. The plan was to give the studio cellar an extra boost of creativity and to show the neighbours - big players like Wolf Blass and Penfolds – just how good they were! Here is a luscious, velvety red made from the classic GSM blend, now with a lovely bit of age. The Grenache is from 65 year old bush vines grown on the McLaren Flat’s sandy soils (the pure raspberry notes), while the Shiraz is from the Willunga and Sellicks areas (dark black fruit and mocha tones) and the Mataro from the iron-rich soils of Ebenezer. Cooler temperatures mean the grapes ripen slowly, gaining more depth and structure. Great with panfried tuna or lamb shanks.
RedHeads is a dynamic winery that started out in the McLaren Vale in 2003 and in 2017 moved to the Barossa. The plan was to give the studio cellar an extra boost of creativity and to show the neighbours - big players like Wolf Blass and Penfolds – just how good they were! Here is a luscious, velvety red made from the classic GSM blend, now with a lovely bit of age. The Grenache is from 65 year old bush vines grown on the McLaren Flat’s sandy soils (the pure raspberry notes), while the Shiraz is from the Willunga and Sellicks areas (dark black fruit and mocha tones) and the Mataro from the iron-rich soils of Ebenezer. Cooler temperatures mean the grapes ripen slowly, gaining more depth and structure. Great with panfried tuna or lamb shanks.

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