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“From the moment we laid eyes on the land, we knew we had discovered something special..”
That something special was rich undulating fields in the shadows of Mt Ida, Heathcote, 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.
Embraced by children Mark and Jodi and their respective partners Melissa and Brett, Sanguine Estate expanded from 16 acres to 55 in just five years.
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.
Like their highly successful 2012 vintage, the 2018 vintage is shaping up to be one of Sanguine’s most exceptional vintages. This is because the 2012 and 2018 vintages followed cooler and wetter years. As an example, the 2017 vintage had the biggest canopies and biggest crops that the Estate had ever experienced and as there was no long heat periods or massive heat spikes during summer it meant the vines remained healthy and could carry the fruit without any trouble.
Although the 2018 vintage that followed was a particularly hot and dry year, there was plenty of subsoil moisture and very healthy vines with lots of energy carried over from 2017 resulting in great yields, strong canopies and tiny grape bunches that could withstand the heat spikes.
All batches are destemmed and lightly crushed and then naturally fermented with wild indigenous yeasts in small open fermenters. At 6 to 8 days, a portion of the wine is transferred to new French oak barriques for barrel fermentation.
The remaining wine is kept on skins for an average of 12 days. All wine is moved around the cellars by gravity to avoid pump shock. The best batches from each harvest are selected and matured in French Oak barriques (60% new) for 24 months and then left to rest in bottle before release.
Intense aromatics of blackberry, dark plum, liquorice and black cherry fills the nostrils followed by vanillin cedar, subtle earthy fennel notes and pepper. Boasting superb richness, opulence and density, the full bodied palate is engulfed lavish blackberry, liquorice and black cherry fruits which flow over a vanillin oak, subtle scorched earth and spicy fennel back drop.
Seamlessly integrated velvet like tannins add polish yet also have structure. Outstanding power with a prodigiously long and hedonistic finish that lingers well after the wine has been swallowed.
Beef wellington and mature hard cheeses.
Will reward significant cellaring.