|A rigorous tasting selection of the best barrels Malbec from a superior Langhorne Creek site, only ever made to small batch techniques in the most exceptional vintage years. Fruit is destemmed and open fermented, pumped over four times daily and pressed into a selection of well seasoned French oak puncheons for malolactic and a year's maturation. Bleasdale»|
|Named for a rare grasshopper Sigaus childi, found only at Central Otago within the Earnscleugh gold mine tailings, just across the road from Grasshopper Rock vineyard. The site is fortuitously harsh and sufficiently challenging to make the vines work their hardest. Grasshopper Rock»|
|David O'Leary and Nick Walker have amassed hundreds of gold medals and trophies between them, including the prestigious Jimmy Watson. A shared confidence in the quality of Clare Valley fruit was the catalyst for them to establish their own winery. OLeary Walker»|
|From one of the oldest productive blocks of Marsanne in the world, an opulent white wine of remarkable complexity. The pick of fruit from this very special patch of ancient vines is crafted into a wine that's built to age beautifully in bottle, initially brooding and water white, evolving luxurious caramelled characters while unravelling layers of flavour. Tahbilk»|
|The first and final word in world class Barossa Cabernet, aged in a luxurious selection of completely new French oak hogsheads. The Ashmead block is so low yielding that it was almost gutted and re established to more productive plantings. Elderton»|
|Rob Sticks Dolan's career in the wine industry began under the tutelage of Greg Clayfield and John Vickery at the enduring Rouge Homme. Dolan established his affinity for Pinot Noir on the international stage when he claimed the prestigious Bouchard-Finlayson Trophy for Champion Pinot Noir at the prestigious London International. Sticks»|
|The Fowles family have been at the centre of Victoria's commerce and development since early settlement. Founders of Bendigo Bank and Fowles Auction Group, they also established the first Victorian winery ever to win Great Australian Shiraz Challenge. Fowles»|
|James Stanley Malpas, born of Willunga, served with the 27th Infantry Battalion AIF during World War I in Gallipoli and France, decorated with the distinguished Military Cross, he returned to McLaren Vale and cleared the land known as Fox Creek. Three quarters old vine Shiraz, a fifth of Cabernet and soupçon of Franc, JSM makes a wine of complexity, substance and panache, it's all luscious fruit, framed by long textural Cabernet tannins, fully integrated and balanced by the patience of nineteen months in the pick of well seasoned oak. Fox Creek»|
|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»|
|Peter Lehmann has always been Riesling's most outspoken advocate, he has claimed best Riesling trophy at the prestigious London International on more occasions than any other, he declares Riesling to be his wine of choice if marooned on the proverbial desert island. Early picking of fruit from a superior single vineyard in the salubrious climes of Eden Valley has produced a fresh, lively Riesling, expect this captivating wine to exhibit genuine charm and offer great longevity as it narrowly missed being bottled behind Lehmann's flagship Riesling label.. Peter Lehmann»|
|A compilation of the finest parcels Chardonnay available to the Brown Brothers winemaking team, hand picked and whole bunch pressed into a selection of seasoned and new French oak barriques for a rich course of ferments and completion of full malolactic, a year's maturation and the luxury of regular lees stirring battonage for textural opulence and intriguing complexity. Stone fruits and cashew, citrus and pear, elegant with crystalline minerality and struck match complexity, a long lingering palate, structured and seamless, resplendent and refined. Brown Brothers»|
|All Saints store their ageing fortifieds in the Great Hall, an area of a castle built in the 1880s, lined with huge 100-year-old oak casks, filled with rare wines. Some of these fortified wines are up to eighty years old and form the base of the rich fortified All Saints blends. All Saints»|
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.
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.
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.