The Heathcote district is quite extensive and covers some of Victoria’s most picturesque countryside. In 2002, the Geographic Indication Committee (G.I.C.) passed a declaration defining the Heathcote Regions boundaries. To the south, the district starts at Tooboorac and extends north to Rochester. To the east, the boundary is around Graytown whilst to the west, the boundary is around Lake Eppalock. Within these boundaries, there are different sub regions that will eventually be defined by the style of wine that each sub region produces. The soil profiles vary from granite outcrops to sandy loams and the most coveted of all, Cambrian earth.
The Cambrian earth is limited to two parallel strips that follow the Mt William fault line. These two strips are not continuous and run to the left of the Colbinabbin-Rochester Road, following the Mt Camel Range. The Cambrian soil starts approximately 8 kilometres south of Heathcote township and extends north for approximately 35 kilometres but varies in width and in parts is little more than a few hundred metres across.
There is much discussion as to why Shiraz vines thrive so incredibly well in the Cambrian soils around Heathcote.
The science is not entirely clear, however clues may be found in the peculiar mineralization of the soils. Further research will undoubtedly reveal the secrets behind the qualities of Heathcote Shiraz. Perhaps the explanation will be more complex than soil profile alone, with all aspects of ‘terroir’ making a contribution.
In the meantime, observation and comparison of Heathcote with other Shiraz growing regions, not to mention the unique taste of Shiraz derived from Cambrian Soils, clearly indicates that there is indeed something special about Heathcote’s ancient earth. Quite simply, the flavour and structure of Heathcote Shiraz is unmatched in Shiraz wines from other soils.
The majority of the soil types are clay loam based and it is the rainfall and temperature that sets this region apart. With close to 1,000 mm of annual rainfall and an extremely long ripening season with low overnight temperatures and few excessively hot periods post veraison. This allows the fruit to ripen fully while naturally retaining acidity and balance in tannin and expression of fruit.
