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Ripe black fruits with lifted aroma of cedar and cigar box oak and pepper. Delicious juicy rich fruit balanced nicely with a good wack of oak tannin giving amazing length.
Winemaker Mark Hunter
70% on skins for 6 days with only 2-3 days fermentation before being pressed to new French oak at 4 degrees baume for conclusion of fermentation in oak, ultimately spending 18 months in oak (70% new). I’ll run with the belief that over the next 5+ years the oak will cease fire, leaving a medium-bodied shiraz with fruit, oak and tannins in balance
James Halliday – Published 01 August 2020
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.
Quite an incredible season and very similar to the 2012 vintage that has produced trophy winning wines. We recall in March of 2012 beautiful green paddocks (normally golden colour) and full dams for our first ever Music Festival now fast forward to the 2017 Sanguine Estate Music Festival held in February and it was exactly the same (including a full moon – well nearly full moon).
During 2017 it rained on a fortnightly basis due to the Indian Ocean constantly producing thick cloud bands that travelled from WA dumping large volumes of rain and cooling the centre of Australia taking away the usual heatwaves in January and February. We didn’t get many 40-degree days and when we did, it was usually followed by a cold front.
We went into harvest with the vines in “extremely” good health and very little crop thinning was needed due to the large healthy canopies. With record yields (up 20% to 30% on our biggest harvest) combined with the cooler conditions it was a very very long harvest with picking finishing in May. So, for the Shiraz wines, Mark has lots of very different batches to have fun blending with.
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.
- The Real Review – Gold Medal
- The Real Review – Rated 1st of 21 Heathcote Shiraz
- ANZ Boutique Wine Show 2019 – Bronze Medal
- RASQ Mediterranean Challenge and Wine Show Results 2019 – Bronze Medal
- 2021 Halliday Wine Companion Awards – 95 points – Gold Medal