2022 Wine Club Shiraz (Wine Club Members Only)


2022 Wine Club Shiraz

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Wine Club Members Only !!


On Thursday 11th May 2023, a small group or Sanguine wine enthusiasts gathered within Lord Lygon @Zagame’s House and under the tutelage of our award winning winemaker Mark Hunter, they blended the 2022 vintage of the Sanguine Wine Club Shiraz.

Thank you to our Sanguine friends whose palates and blending skills crafted this Shiraz.

Tasting Notes

A very different wine to the powerful and big 2021. More spice, pepper and dried herbs dominating the aroma with a noticeable shift to blue fruits which gives this Shiraz a pretty lift. A generous mouthful of soft blue fruits offering sweetness with the spice and pepper taking a background role.  The tannins are already integrated making this Shiraz ready to go now. One of the most deliciously sweet fruited and softly structured wine club blends to date.  I think this drinks so well now but these softer cooler climate styles from Sanguine have gone the distance if you are willing to put a few down.  Enjoy

Vintage Overview

A cooler than normal winter seemed to go on forever. Budburst was late but the temperature warmed up through late spring and growth kicked on nicely. Strangely for Heathcote temperatures never reached the forties, add to that great soil moisture the vines thrived and an excellent vintage was had in the winery.  All the wines are aromatic and have an elegance, so this is one to cherish.


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.