Archer is one of the new guard of Heathcote’s shiraz producers, making rich, balanced and complex wines from the heart of the region’s Cambrian soils. This vein of ancient red dirt and the warm, dry climate combine as one of Australia’s most exciting locations for growing high quality Shiraz – wines with intense flavour, striking character,sturdy tannins and great longevity.
Nick Stock is one of Australia’s most respected and prolific wine critics. He has made shiraz in the Heathcote region since 2002 with his family winemaking project, Twofold, establishing the ARCHER project in 2004.
“I select a number of different parcels and make a set of ‘mini wines’ to create complexity in the final blend. Various methods include the use of whole clusters in ferments, pre-ferment cold soak, extended maceration post ferment, a little (1.5%) co-fermented viognier and some mourvèdre for savoury effect. The different clones, sites, picking times, etc all produce subtly different fruit characters which I then tailor the winemaking to suit. Each parcel is then matured in French oak (25% new) for 15 months, a mix of barriques and 500 litre puncheons. I’m aiming for approachability, elegance and complexity – balanced wine that drinks well on release with complex aromas, flavours and textures. Rhone is the inspiration – Heathcote is the source.”
Nick Stock, Winemaker
Archer Heathcote Shiraz
“Really lovely” (2007 vintage)
“This is plush drink now Shiraz that effortlessly ticks all the right boxes. For starters there is a really lovely solid core of sweet dark fruit around which you’ll find smells of meat, smoke, and middle-eastern spice, while in your mouth Archer is full and firm with measured tannin and bright acidity keys to success.”
Matt Skinner, The Juice
“A beautifully textured wine” (2007 vintage)
92/100 points
“Please decant – even if just for twenty minutes or so. It’s then a beautifully textured wine, full of class and pure, honest flavour. It’s so silken that you almost want to lick it as much as drink it, though grainy, savoury tannins bring you back to the task. Flavours of plums, cloves and ink. Very, very nice.”
Campbell Mattinson, Big Red Wine Book 2009
