A vintage to forget for so many reasons. Heat, drought, smoke, very small harvest and a pandemic thanks to Covid-19 challenged my resolve. To start the drama, summer kicked in early with a very warm and dry October & November and only one relieving bit of rain late in December. The vines struggled from the beginning with only a small canopy and a tiny 0.5 of a tonne crop – 30% of our normal crop.
A smoke haze threatened to ruin everything but thankfully it was not thick enough to leave a taint. As we got into February thankfully the weather cooled, and the ripening slowed helping to shape a better vintage than it started out to be. Covid-19 nearly ruined the party, but we managed to harvest the whole crop in a quarter of the time with some excellent results, albeit much smaller than normal.
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 terroir 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 15% new) and left to mature for approximately 12 months.
Origin of Name
Progeny, fondly named for Lyn and Tony’s offspring, Mark and Jodi.
95/100, Top Value and Top Rank with The Real Review. Gabrielle Poy was the wine reviewer and she described our wine as “delicious”. The wine was also rated 2nd from 89 Australian 2020 Vintage Shiraz wines tasted to date hence the Top Rank ribbon. Click here if you would like to read more.
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