The Shiraz fruit is picked in late March or early April depending on the vintage conditions and is handled in small batches in the winery at Sanguine Estate. Following light crushing and destemming the wine is naturally fermented with natural yeasts from the vineyard in small open fermenters. After approximately a week, batches of the wine are free run into new French barriques for barrel fermentation. The remainder is kept on skins for around 10 days to begin fermentation. When fermentation begins the wine is moved by gravity, to avoid pump shock, into aged French oak barriques. The Shiraz spends 20 – 22 months maturing in barrels.
Halliday's Rating: 92
Winemaker: Mark Hunter
Other Ratings: Gold Medal Wine Wise Small Vignerons Awards 2011 ‘Highly Recommended -The combination of perfectly ripe fruit and spiciness is very appealing, as is the nicely texture, long balanced palate.’
Other Awards: 4 Stars Winestate’s New Release tasting.
$28.80 in any dozen
$32.00 per bottle