October 14-25, 2020
The Héritage is French Door Estate Winery's flagship Bordeaux-style blend. Héritage translates to "legacy" in French which speaks to our legacy as a family-owned and operated winery, while also representing and celebrating the legacy of our winemaking team and their creations.
Blend: 41% Merlot, 28% Cabernet Franc, 13% Cabernet Sauvignon, 7% Syrah, 6% Malbec, 5% Petit Verdot
94 points, John Schreiner
"It is rich in texture, with flavours of black cherry and black currants mingled with chocolates. The long, ripe tannins give the wine a lingering finish. There is enough grip to suggest the wine will cellar well."
92 points, Anthony Gismondi
"The nose is bright, sharing pleasant red fruit and floral notes with savoury desert cedar. The tannins are dense but sweet, supporting rich blueberry and red currants with a dusty, mineral graphite finish. Youthful, complex, and well made, this will age well through 2030.
The 2020 vintage of our Héritage could be our most refined yet - with a brighter front palate of red fruits and herbs, followed by the mid-body carrying the richness of the barrels. With flavours of currant, cocoa and black cherry, the finish is long with balanced tannins and herbaceous intensity.
The French Door Estate vineyard has long days of sunshine and the Oliver wind in the afternoon cools the grapes until the sun goes behind Mount Kobau. We work hard to deliver precise viticulture to each block and varietal depending on the vine's needs.
All grapes were hand-harvested and sorted before being de-stemmed and gently crushed into tanks. They were cold-soaked for three to four days to extract colour and allow natural yeasts from the vineyard to develop unique flavours before we inoculated and proceeded with fermentation. Fermentation varied per varietal but it was an average of 45-52 days at 28 degrees Celsius with three pump-overs a day. Once fermentation was complete, extended maceration locked in the colour and tannins this wine is known for. The free run was drained directly into French oak barrels (40% new and 60% neutral), and the rest was pressed off the following day. Malolactic fermentation naturally took place in the cellar, with topping occurring monthly. The wine was aged for 16 months before being bottled.