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The wines of Wignall were met with resounding success from the first release, inaugural vintages saw amazing results, attracting conspicuous gold medal and trophy victories. Fruit driven and voluptuous to drink, Wignall have refined the style of their Albany grown Cabernet Merlot to be perfect for today's palates. Wignalls»
One of the earliest commercial winemaking operations ever established in Victoria. Heathcote Winery can also boast some of the oldest Australian plantings of Viognier. Heathcote Winery»
The dedicated team at Bird in Hand are driven by a determination to grow into one of the world's great wineries. Proprietor Andrew Nugent lives and works among the vines and the winery. Bird In Hand»
Villa Maria possess the magic touch with Pinot Gris, regularly clearing international wine events of prestigious trophies. Private Bin has been included in the Decanter Top 50 Best Under £10 and identified as a Decanter favourite. Villa Maria»
Redbrook capitalizes on the exquisite synergy derived from omniscient viticulture and sagacious winemaking. Fashioned for style, elegance and complexity, Redbrook is an ultimate expression of the vintage and of exceptional Margaret River fruit grown to vineyards which have consistently delivered the highest quality grapes. Evans Tate»
An auspicious construct of Barossa Shiraz, which has claimed significant awards throughout its illustrious history, including gold at the prestigious London International. Peter Scholz is one of the Barossa's most capable and respected winemakers with a heritage that dates back to early settlement. Willows»
Earnscleugh Valley was the site of a gold rush in the 1860s, the industrious miners dug a watercourse through the valley which today serves to nourish the world's southernmost appellation of Pinot Noir. The Last Chance is a small scenic terrace, planted to a special Burgundy clone of Pinot Noir which yields a magnificently structured, generously proportioned wine. Two Paddocks»
One of the new world's most exclusive, ancient vineyard wines, awaited annually by the most discerning Shiraz enthusiasts around the globe. Only ever bottled in the finest vintages, fruit is sourced from the superior Ahrens Vineyard at Lyndoch and the historic Moorooroo site at Jacobs Creek, which for more than 120 years, ended up with Orlando. Schild Estate»
Meshach William Burge 1843-1942, was Grant's great grandfather, a central figure in establishing the Burge vineyards and estate. He was eleven years of age when his family moved from Wiltshire to the Barossa, where he toiled to develop what has grown into a thriving viticultural, wheat and sheep property near Lyndoch. Grant Burge»
A vineyard of some historical import, Bernoota is the original block, planted to the Follett family homestead along the banks of River Bremer, two decades before federation. A splendid construct of Langhorne Creek Shiraz Cabernet, selected from old vines around the distinguished Follett family vineyard, perennially released to resounding accolades. Lake Breeze»
Pietro D’orsa found work in Australia as a winegrower circa 1868, quenching the thirst of miners during the Victorian gold rush. Several generations later, Pietro's progeny returned to viticulture. Sanguine»
Haan have claimed a breathtaking tally of world class accolades for such a small, boutique Barossa estate. Conspicuous trophies and medals at the prestigious London International, Australian Wine Producer of Year and Trophy for Best Blended Red. Haan»
Sanguine
Sanguine dOrsa Shiraz
Available in cartons of six
By Sanguine
Varietal Shiraz
Region Heathcote / Victoria
Each $59.99
Dozen $717.00
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Sanguine Inception Shiraz
Available in cartons of six
By Sanguine
Varietal Shiraz
Region Heathcote / Victoria
Each $35.99
Dozen $431.00
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Sanguine Progeny Shiraz
Available by the dozen
By Sanguine
Varietal Shiraz Viognier
Region Heathcote / Victoria
Each $21.99
Dozen $263.00
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Sanguine

http://www.sanguinewines.com.au/ - Sanguine - Tasting Notes On Australian & New Zealand wines
From the moment they laid eyes on the land, they knew they had discovered something special

That something special was rich undulating fields in the shadows of Mt Ida at Heathcote in central Victoria. Tony and Linda Hunter's vision was to create a family run boutique vineyard where quality, passion and energy were reflected in the 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. Embraced by children Mark and Jodi and their respective partners Melissa and Brett, the family worked weekends to establish the initial 16 acres that grew rapidly over the following years to 55 acres in 2002. The family's desire to produce great wine flows through every glass. Through natural winemaking techniques combined with small batch processing and hand plunging, the purity and integrity of the wine is enhanced.

http://www.sanguinewines.com.au/ - Sanguine - Tasting Notes On Australian & New Zealand wines

This love for creating fine wine has its roots over 100 years ago. The great great grandfather of Tony Hunter, Pietro D'orsa, left Italy in 1868 to make a new life in Australia, becoming a vigneron in the town of Maldon 100 km west of Heathcote. Today, Mark Hunter continues this family tradition as Sanguine Estate's full time vigneron and winemaker. Sanguine's boutique vineyard and winery is a family enterprise intent on making concentrated, sophisticated and complex wines inspired by the unique Heathcote terrior, a fault line of ancient Cambrian red rock pulverized over 510 millions years into soil.

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 property. 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 Ben Riggs.

Sanguine Estate has quickly forged a reputation for its richly concentrated fruit driven Shiraz with a savoury elegant finish. The unique Heathcote climate and soil combined with the philosophies of hand nurturing low yielding vines, small batch processing and minimalist intervention, produces wines of the finest quality and complexity.

http://www.sanguinewines.com.au/ - Sanguine - Tasting Notes On Australian & New Zealand wines

The inaugural 2000 vintage, described as a fruit bomb by one reviewer, was universally embraced by lovers of fine wine, selling out in less than one week. The subsequent vintages have been received with even greater acclaim consistently achieving 90+ ratings from National and International wine writers including Robert Parker Junior (USA), Stephen Tanzer (USA), James Halliday (Aust), Ralph Kyte-Powell (Aust), Max Allen (Aust) and Huon Hooke (Aust).

Sanguine utilize the vertical shoot positioning trellis system to open up the canopy, reduce the risk of disease and expose the bunches to direct sunlight for ripening. The vines are cane pruned to a single fruiting wire with a maximum of 20 buds per vine. Crop levels are naturally low and hence bunch thinning is generally not required and irrigation kept to a minimum with some blocks being unirrigated. To conserve the natural balance within the soils and hence the overall health of the vines, the use of chemicals is minimized. In fact, over the past few years, Sanguine have managed the vineyard organically by utilizing organic fertilizers and employing other techniques such as mulching to control weed growth. It is the practice to employ organic principals in the first instance and then if absolutely necessary, use small amounts of chemicals to target specific parts of the vineyard.

Ben Riggs list of achievements in the wine industry are legendary; Tatiarra, Wirra Wirra, Penny’s Hill, Mr. Riggs, Black Chook, Zontes Footsteps, Journey’s End and more. As the Sanguine business grew it became evident a Blending Master with a fine palate was required to select from the many batches of Shiraz ferments from Estate grown grapes. Ben’s involvement started at the blending table with the 2005 Shiraz and now encompasses all aspects of winemaking at the Sanguine Winery.

http://www.sanguinewines.com.au/ - Sanguine - Tasting Notes On Australian & New Zealand wines

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