A very classy Shiraz from a family that punches well above their proverbial weight every time they make some wine. This is classy shiraz that is aching to be enjoyed with some chargrilled red meat. Intense dense soft plum and dark berry fruit flavours intertwine with a touch of aniseed and spice to fill the palate nicely. Fine grained tannins offer structure for a long finish.
Immediately approachable but also a wine that will develop and gather even surer footing along the way due to a terrific vintage and special care and attention to make this their best progeny to date.
Awards and Accolades
2015 Vintage: 93 Points, Special Value Wine - James Halliday, Wine Companion "Hand-picked, whole berries, cold soak, matured for 9 months in French oak (10% new). A luscious rich, round and soft shiraz, the fruit doing all the heavy lifting, the tannins barely perceptible. There is some heat on the finish which would be lost in food - something needed by all the Sanguine wines."
From the Winery
Like a true family affair, we have named this little brother Shiraz; "Progeny" meaning 'decedents of'. It is made from a sampling of soft but bright Shiraz fruit from various soils and contours within our vineyards. It is co-fermented with a smidgeon of Viognier to get the benefit of the extra gentle tannins and lifted aromas. This Rhone-ish trick worked a treat in a very dry season that frightened the vines into producing fantastic flavours in both varieties. Fragrant dark berry aromas with our trademark aniseed and spice tell of the delicious flavours to come in a balanced, soft palate.
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 15% new) and left to mature for approximately 12 months.
