Looking back over the 21 years of making wines from the Sanguine vineyard the vintages that followed colder wet years like 2012 and now the 2018 make exceptional, elegant and fresh wines. This shiraz is a classic with dark purple inky colour eluding to the power of this wine. Very aromatic lifted aromas of black fruits and spice with the 70% stylish, expensive new French oak taking the aromas to the next level of complexity. The pallet is rich and long with blackberry fruit layered throughout. The D’orsa shiraz from Sanguine are blended to reward the patient but the 2018 is one of the most drinkable vintages to come out of the Sanguine winery. Winemaker Mark Hunter
Still seems young for a 5 year old with an attractive meld of sweet dark fruit, oak and grippy tannins with a subtly development evolving – 97 Points. Winestate Magazine Worlds Greatest Syrah / Shiraz Challenge XVI
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.
Like our highly successful 2012 vintage, the 2018 vintage is shaping up to be one of our exceptional vintages. This is because the 2012 and 2018 vintages followed cooler and wetter years. As an example the 2017 vintage had the biggest canopies and biggest crops that we have ever experienced and as there were no long heat periods or massive heat spikes during summer it meant the vines remained healthy and could carry the fruit without any trouble. Although the 2018 vintage that followed was a particularly hot and dry year, there was plenty of subsoil moisture and very healthy vines with lots of energy carried over from 2017 resulting in great yields, strong canopies and tiny grape bunches that could withstand the heat spikes.
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.
- 4.5 stars 97/100, top 15% in the challenge – Winestate Magazine – World’s Greatest Shiraz/Syrah XVI (2021)
- 4 Stars Silver Medal – The Real Review 2020
- 4 Stars – Winestate Magazine – World’s Greatest Shiraz/Syrah XV (2020)