The Sanguine Estate 2016 D’Orsa Reserve Shiraz has just been released.
To be advised shortly
Origin of name
Our first wine was already bottled before we discovered our great, great grandfather (Pietro D’Orsa) had planted vines nearby in the late 1800’s. We found six remnant vines and had them DNA tested to determine their origin. One vine remains a mystery so we planted a special vineyard from it. For this ancient survivor it will be a new spring, another youth, a sanguine rebirth. So that’s where our compulsion to make wine came from. It was in the blood all along.
To do justice to this heritage, we’ve kept aside some exceptional barrels of Shiraz to make this wine, an opulent, dark-crimson homage to our grand predecessor.
One of the hottest, driest beginnings to a season that meant the vines put out very little shoot growth and less than half our normal crop. To keep the vines healthy during the unrelenting heat and lack of rain, we conducted fruit thinning and so glad we did because the resulting fruit has produced rich, concentrated and vibrant wines.
All batches are destemmed and lightly crushed and then naturally fermented with wild indigenous yeasts in small open fermenters. At 6 to 8 days, a portion of the wine is transferred to new French oak barriques for barrel fermentation. The remaining wine is kept on skins for an average of 12 days. All wine is moved around the cellars by gravity to avoid pump shock. The best batches from each harvest are selected and matured in French Oak barriques (60% new) for 24 months and then left to rest in bottle before release.