A medium bright purple hue suggests a finer wine. Intoxicating aromas of ripe cherry enveloped in a smoky tobacco and dried herb scent. Despite only old French barriques being used there is a nice hint of oak just aiding the complexity. A delicious juicy mouth-filling cherry fruit, finishing dry, subtle and spicy. A very approachable acid and tannin structure, quite soft for a young wine.
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.
We utilize traditional winemaking practices such as small fermentation tanks, natural fermentation (i.e. no yeast additions) and gravity for grape and wine transfer. Whilst this can be quite labour intensive, we believe it ensures the preservation of natural fruit flavours and the Heathcote terrior character. The Tempranillo grapes were hand harvested, destemmed and lightly crushed into small open top fermenters. A natural fermentation then proceeded. The resulting wine was pressed to French oak barriques (approximately 10% new) for a subtle oak influence. Maturation was extended from 18 to 20 months to allow the wine to soften and show greater complexity. In good cellars, we recommend up to 7 to 10 years aging.
- Australian Wine Showcase Magazine 2018 – Gold Medal 94 Points