On Friday 21st June 2019, a small group or Sanguine wine enthusiasts gathered within the hallowed walls of the RACV Club Wine Cellar Boardroom. Under the tutelage of our award winning winemaker Mark Hunter, they blended the 2018 vintage of the Sanguine Wine Club Shiraz.
Thank you to our Sanguine friends whose palates and blending skills crafted this Shiraz.
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Deep dark purple colour. A warm year with plenty of sunshine evident in the depth of black fruits and spice. The whole bunch and shiraz / viognier used by the wine club when blending this wine are not obvious but give this wine great depth and complexity. More serious than the 2017 blend with layers of ripe blackberry and spice that keep rolling through the palate. Tannins are plentiful but balanced with the fruit and gives the wine serious structure and length
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.
We utilize traditional winemaking practices such as small fermentation tanks, natural fermentation (i.e. no yeast additions) and gravity feeding. Whilst this can be quite labour intensive, we believe it ensures the preservation of natural fruit flavours and the Heathcote terrior character. As with all varieties produced at Sanguine Estate, the grapes were destemmed, lightly crushed and then naturally fermented with wild indigenous yeasts in small open fermenters. The wine is then transferred via gravity (to avoid pump shock) to predominantly French oak barriques (approximately 10% new) and left to mature for approximately 12 months.