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Buy Sanguine Estate Progeny Shiraz 2011 Heathcote Wine
Sanguine Estate vineyard and winery established in 1997 is located approximately 5km along the Northern Highway from the turn off to Echuca (North of Heathcote). The Hunter Family worked weekends to establish the initial 16 acres that grew rapidly over the following years to 55 acres by 2002.
Having no experience in viticulture or winemaking, Linda and Tony sent their son to study a Viticultural Course at Dookie University whilst charging him with the responsibility of maintaining and developing the Vineyard. At the same time, they engaged Matt Hunter (no relation) to produce their first vintage of Shiraz and later engaged well known Winemaker Peter Dredge.
Since the 2005 vintage, son Mark Hunter has become the full time winemaker for the suite of Sanguine Estate wines with guidance from consultant winemaker Ben Riggs.
Sanguine Estate has quickly forged a reputation for its richly concentrated fruit driven Heathcote Shiraz with a savoury elegant finish.
The unique Heathcote climate and rich cambrian soil makes Heathcote one of Australia's premier winemaking regions. Combine that with the philosophies of hand nurturing low yielding vines, small batch processing and minimalist intervention, and Sanguine Estate produces Shiraz and other wines of the finest quality and complexity.
1
Victoria
Heathcote
750
14.8
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. This wine is a combination of Shiraz and Viognier (approx. 3%) that are hand picked at the same time and co-fermented to ensure good integration. As with all varieties produced at Sanguine Estate, the grapes were de-stemmed, 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 14 months.- Sanguine Estate.
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