On Friday 29th January 2021, a small group or Sanguine wine enthusiasts gathered within Flovie Florest Café and under the tutelage of our award winning winemaker Mark Hunter, they blended the 2017 vintage of the Sanguine Wine Club Shiraz.
Thank you to our Sanguine friends whose palates and blending skills crafted this Shiraz.
Our wine club members, now pro blenders, have diligently chosen the whole bunch parcel to be the dominant driver of style guaranteeing a highly aromatic and softly textured wine. It doesn’t disappoint, deep red with a purple hue draws you in to a wine that smells very complex with an immediate hit of florals and ripe cherries with a dried herb, peppery undertone. The palate is surprisingly poised and well balanced for a young wine with a juicy core of ripe cherry and a mouth watering spice in perfect harmony. This wine is so approachable right now but will reward the patient. Great job wine club, you have certainly delivered with this 2019 Heathcote shiraz..
Too be advised.
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.