Cellaring: 10 to 15 Years
The 2021 vintage was exceptional for growing grapes, so I have been really excited to see the resulting wines and haven’t been disappointed yet. This 2021 Inception Shiraz shows all the hallmarks of a great Heathcote vintage, colour is dense red with bright purple hue. Classical cooler climate characteristics of dried herbs pepper play harmoniously with bright berry fruit, mainly blackberries with a hint of blueberries giving it a freshness.
The palate is long but quite subdued for a Sanguine, the old Heathcote saying coming true, powerful but elegant. A real mix of black fruits and spice right through and very balanced and soft textured, surprising for such a young wine. Always worth putting inception away for long cellaring but this is a very approachable young Shiraz that can be enjoyed now.
Origin of Name
When we introduced the Progeny Shiraz and D’Orsa shiraz to our range, it was always our intention to add a “stage” name to the “Estate” shiraz however it has taken some time to agree on that perfect name. So from the 2012 vintage, the “Estate” Shiraz was called “Inception” meaning the beginning of something or the establishment or starting point of our family business. A very fitting name considering the Estate shiraz is our flagship wine.
THE BEST VINTAGE EVER?
Great winter and early spring rain got the vines off to an amazing start. It dried off and got warm all at the ideal time in November making our first fully organic vintage easy to manage. It looked as if it was going to get really hot again but the first heat wave in late December only reached 38 degrees not the 42 forecast and that’s the hottest it got. It remained a coolish and dry summer setting a perfect and large crop. It seemed to take forever to harvest, 8 weeks in total, but the fruit was ripening slowly giving us plenty of time to get things right in the winery. A special vintage that definitely makes up for the previous year’s hardships.
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 18 months.
- Heathcote Wine of Provenance Trophy (2021, 2018 & 2012 Vintages) – Heathcote Wine Show 2023
- Gold Medal – Wine Showcase Magazine 2023
- Silver Medal – National Cool Climate Wine Show 2023
- Silver Medal – Winewise Small Vignerons Awards 2023
- Silver Medal – Victorian Wine Show 2023
Click on images to view recipes