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Tellurian Tranter Shiraz 2017 Victoria Heathcote


Tribute to pioneering Australians, in particular returned soldier George Edwin Tranter who once owned our lands. First made in 2008, this medium to full-bodied shiraz showcases Heathcote’s trademark minerality, depth of flavour, intensity, structure and complexity. Magnums tend to last in the cellar for longer than standard bottles, so we expect this will develop nicely over 10-15 years.


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Tellurian Tranter Shiraz 2017

Tellurian Tranter Shiraz 2017 is medium to full-bodied shiraz showcases Heathcote’s trademark minerality, depth of flavour, intensity, structure and complex

Our Story

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

Bringing together our team, winemaker Tobias Ansted, viticulturist Tim Brown and co-principal Daniel Hopkins, Ian’s never-say-die attitude saw the first vintage of Tellurian shiraz bottled in 2008. Within four years we had completed building of an Australian shed-style winery and cellar door overlooking 32 ha of vineyards.

Shiraz was our first planting, but over time we have added Rhone varieties, grenache, mouverdre, carignan, grenache gris, marsanne, roussane and viognier and Italian wines; nero d’avola and fiano which are perfectly suited to our continental climate.

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 the wines made in the 2019 vintage.

Additional information




Australia, Heathcote, Victoria


$20 – $50




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