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Willow Creek has quickly gained a reputation as one of the leading Mornington wineries, producing ultra fine Pinot Noir. From the first multiple trophy winning 1994 edition it was clear that Willow Creek was an exceptional site yielding superlative fruit. Willow Creek»
A vigorous diction of new world Chardonnay, framed within a tasteful veneer of judicious oak, crafted by an artisanal winery that's claimed best white and best red wine trophies, as judged amongst peers at the Mornington Peninsula Vignerons Association. Willow Creek offers a stylishly proportioned palate, finishing as crisp as the maritime winds which enthuse the Peninsula. Willow Creek»
Valley Clare yields a distinct style of Cabernet Sauvignon, characterized by sweet dark berry flavours, regional mintyness and rolling velvet tannins. Reilly's know Clare Valley very well, highly selective in their choice of terroir, they have set aside harvests from their most precious blocks, hand picked grapes off dry grown vines, open fermented and basket pressed, matured twenty two months in the best French oak. Reillys»
Konrad Hengstler discovered Marlborough while traveling through New Zealand in 1987 and was immediately attracted to Sauvignon Blanc. Today Konrad excels at everything Sauvignon Blanc and loves everything Marlborough, his estate wineworks are located in Waihopai Valley at the very heart of Marlborough, it enjoys magnificent views of the surrounding mountain ranges. Konrad»
An eminent Cabernet wine which can lay claim to coveted accolades such as Blue Gold Sydney International and Gold Concours Mondial de Bruxelles. Jacobs Creek retain South Australia's finest vineyards and aim to improve the quality of wine every year. Jacobs Creek»
After twenty years of the most distinguished winemaking, having amassed over sixty trophies and three hundred gold, including a Jimmy Watson and twice International Red Wine Maker of Year, David O'Leary and Nick Walker came home to Valley Clare. Two heart surgeons from Adelaide own the Doctors Vineyard at Polish Hill River. OLeary Walker»
Majella are one of the most highly awarded small wineries in Australia, the inaugural release of The Musician was met with unprecedented critical acclaim. In the tradition of the most salubrious Coonawarra vineyards, the Majella property was used extensively for grazing before being planted to vine. Majella»
The quality of Shiraz grown to parched vineyards in Victoria's rugged western districts, has been well known throughout the world of wine since the days of gold rush and early settlement. Taltarni have since established an enviable reputation for vintages of powerfully structured, statuesque red wines, fully exploiting the soft spoken majesty and graceful intensity of Pyrenees Shiraz comes naturally. Taltarni»
Named for the Chapel district of Lenton in Nottingham, Brae is Scottish for a small hill, which is what the Lenton Brae vineyard is situated on. Fortuitously placed within the very epicenter for superior Margaret River Cabernet, the site was planted after advisement from the proprietors of nearby Moss Wood, with which it shares a similar terroir and microclime. Lenton Brae»
The Maxwell family's Meads have been acclaimed by leading wine critics and industry press for many decades. Starting with a base of Spiced Mead, a secret herb and spice infusion is introduced and the ferments are fortified. Maxwell»
Following a visit to France where he studied the ancient pastoral practices of breeding the world's best chickens, Adam Marks gained the inspiration to create great Australian wines in the very same manner, adopting an artisanal approach to production, employing traditional, age old methods. Gold Label is the flagship Shiraz by one of Victoria's most adroit, small batch producers. Bress»
Sourced from Neil Steven's Glenoak property at Pokolbin, a scenically undulating site that's planted to a combination of light sand and red clay soils, widely regarded as one of the finest white wine vineyards in Hunter Valley. The oldest block was established circa 1911, the youngest plantings date back to 1965. Tyrrells»
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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