Presenting a series of Sunday's showcasing the stories from Wine, Beer & Spirits of the Fleurieu.

These are reproduced with permission from Soul Publishing and Rojina Duval.

These stories feature prominent farmers, fishermen, producers and chefs – from Port Noarlunga to Cape Jervis – along with their favourite recipes and tips. Enjoy!

“Rusty Mutt is a business I started with some close friends who wanted some good wine to drink!” says Scott Heidrich, self-described wine geek and owner and winemaker of Rusty Mutt.

“Drawing on my experience and connections around McLaren Vale, we made a shiraz back in 2006 to share among the group. We made a bit too much wine, however, so eventually the decision was made to sell some,” laughs Scott. 

This was the impetus to form a company which became official in December 2009.

“Growing up in the Barossa, and helping Dad make wine from our own grapes in an old bathtub, certainly set me on my path from a young age! After studying, and many years of work in many notable wineries, I started to become more interested in pursuing my own ideas and styles. I officially started the company a decade ago with one wine. Now we have five wines in our range, which we distribute across Australia and export to China and the UK.

“Apart from the natural beauty of the region, which is stunning, what I love most about living and working where I do, is the people,” says Scott. “The friendly nature and the spirit of cooperation and sharing is unique. 

“On several occasions, visiting wine industry professionals, critics and buyers – both local and overseas – have remarked on this very quality. I love the Fleurieu and could never see myself making wine anywhere else.”

When asked about his business’s name, Scott replies: “The business was unnamed for quite some time, until its personality matched with the ideas shortlist. ‘Rusty Mutt’ was derived from 'Metal Dog', my Chinese astrological element and animal, which I feel perfectly describes the wine within – my wines are intrinsically connected to my experiences and personality.” 

PAIRING

“My featured wine is the Vermilion Bird Shiraz. It’s a very small production from an old block of shiraz in McLaren Flat. Its intensity and richness allow the use of brand new French oak, which sets it apart from the other wines in my range. The aroma is quite savoury, with cardamom, aniseed notes, creamy oak and a hint of vanilla popping up with time in the glass. Strong blackberry and olive flavours integrate well with the French oak on the palate, bringing structure and firm, yet fine tannin, with plenty of flavour and warmth.

“This wine is best paired with a great bunch of friends who have a slow-cooked lamb leg in the oven, or a fillet steak on the hotplate.”

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