On Wednesday 18th May 2022, a small group or Sanguine wine enthusiasts gathered within RACV Function room and under the tutelage of our award winning winemaker Mark Hunter, they blended the 2021 vintage of the Sanguine Wine Club Shiraz.
Thank you to our Sanguine friends whose palates and blending skills crafted this Shiraz.
2021 Wine Club Shiraz
With the recent success and great quality wine achieved by the Wine Club I was intrigued to see how the acclaimed 2021 vintage blend would perform. The Wine Club has delivered a robust, structured and age worthy style of Shiraz. It has a deep, concentrated red and purple colour with aromas of blackberry spice and dried herbs. The palate doesn’t disappoint with blackberries intertwined with spices and a lingering dry tannin lending to a long finish. A more serious and structured wine compared to previous vintages and will definitely improve with a few hours in the decanter or several years in the cellar. Enjoy.
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 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 10% new) and left to mature for approximately 12 months.