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Looking back over the 21 years of making wines from the Sanguine vineyard the vintages that followed colder wet years like 2012 and now the 2018 make exceptional, elegant and fresh wines.
This shiraz is a classic with dark purple inky colour eluding to the power of this wine. Very aromatic lifted aromas of black fruits and spice with the 70% stylish, expensive new French oak taking the aromas to the next level of complexity. The pallet is rich and long with blackberry fruit layered throughout. The D’orsa shiraz from Sanguine are blended to reward the patient but the 2018 is one of the most drinkable vintages to come out of the Sanguine winery.
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.
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Cabernet Sauvignon fruit from a vineyard in the North of the Heathcote Region, in Colbinabbin. Harvested by hand to capture the rich black cherry and pepper flavours. A 12-day ferment followed by 18 months ageing in seasoned French oak. Warm spice, plum...
Shiraz fruit from four premium vineyards running North to South along the Heathcote Faultline were blended to create this ‘Cambrian Rise’ Shiraz. The four vineyards were located in Colbinabbin (25%), Toolleen (5%), Heathcote (45%) and Kimbolton (25%). All vineyards were...
Made from rich, red berries sourced from a unique easterly-facing single vineyard in Kimbolton, our 2016 Matilda Reserve Shiraz is one of our most special Reserves yet. Harvested by hand in early March, the fruit was transported directly to the...