The Kennedy vineyard is located along Heathcote’s ‘golden mile’, perfectly sited on the east facing edge of the Mt Camel Range. Here the ancient red Cambrian soil runs vein-like from north to south, providing the region’s best-suited terroir for growing high quality Shiraz. The Kennedy Vineyard is approximately half way along the Mt. Camel range where the dry moderate conditions provide an ideal environment to grow ripe, flavoursome Shiraz. The low-yielding vines are cradled on the gently sloping rise, producing intensely flavoured, soundly structured and balanced fruit, perfect for the production of top quality Shiraz.

Available from

Sandro Mosele

Sandro has a deep passion for cool climate wine. Highly acclaimed for his work with Chardonnay and Pinot Noir, his interest in Shiraz has built through his work with Port Phillip Estate and Scorpo, both produced on the Mornington Peninsula. The opportunity to work with high quality Heathcote fruit from the Kennedy Vineyard furthers his association with vinifying refined, high-quality shiraz. In addition to the quality of the Kennedy vineyard, the opportunity to unearth Heathcote’s true potential for more balanced and finely crafted Shiraz with subtle complexity and finesse was irresistible.

“If there’s been one winemaker’s name on the wine media lips this year, it’s Sandro Mosele. The Kooyong winemaker, who also makes wines for cult-like Mornington winery Scorpo and the highly respected Port Phillip Estate, has been called ‘highly sensitive’, a ‘genius’ and a ‘sympathetic winemaker’ by the likes of Sally Gudgeon, Tyson Stelzer and Philip White. The man behind the wines is a genetics graduate, who spent the early part of his career studying koalas. Sandro turned to farm management, which led him to vineyards and the rest, as they say, is history.”
Wine Business Magazine, Dec 2007/Jan 2008

2006 Kennedy Shiraz

90 points
“(…) an impressive addition to Heathcote.”
James Halliday, Australian Wine Companion 2010

“…has all the regional hallmarks: deep, intense colour, dark fruits, commanding tannin structure.”
Jeni Port, The Age, Epicure, Oct 2009