2020 Kindred Shiraz 4 DOZEN Special – Priced at under $11 a bottle (excluding freight) this wine will definitely not disappoint!
Buy 3 dozen ($175 per dozen plus $25 freight each (INTERSTATE) = $555), Receive the 4th dozen FREE
A terrific wine for:
- Functions such as Christmas, Birthday’s, Engagements, Spring Racing
- Gifts including staff, family, friends or customers
Why not chip in with friends and stock up your cellar with this exceptionally good value Sanguine Estate wine.
Be quick, there will only be strictly limited stock available. No further discounts apply.
Origin of Name
Kindred looks ahead to the next generation of the Sanguine family; the name itself was chosen as it represents those related by blood – a perfect “Sanguine” fit. Consider Kindred as the perfect introduction to the Sanguine Shiraz suite.
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 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.