This is the first vintage that Sanguine Estate has incorporated a percentage of Viognier in their Progeny Label and results are impressive, the wine having picked up a Blue Gold award at the 2009 Sydney International Wine Competition. Made from a blend of 97% Shiraz and 3% Viognier the varieties were co-fermented to ensure good integration. The grapes were destemmed, lightly crushed and then fermented with wild yeasts in small open fermenters. The wine was then transferred via gravity (to avoid pump shock) to predominantly French oak barriques, of which approximately 10% were new, and matured for a period of approximately 18 months.
Great Value for Money
Very deep black crimson colour with black crimson hue. Delicate top note with aromas of plums, spice, blackberry, vanilla and blackpepper. The palate is explosive with flavours of black pepper, blackberry and liquorice emerging over a vanilla background. Excellent length and depth. Very long aftertaste of plum, spice, blackberry and black pepper.
Cellar 4-5 years (2013-2014)
Alc/Vol: 14.5%
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