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Our Shiraz fruit is picked in late March or early April depending on the vintage conditions and is handled in small batches in the winery at Sanguine Estate. Following light crushing and destemming the wine is naturally fermented with natural yeasts from the vineyard in small open fermenters. After approximately a week, batches of the wine are free run into new French barriques for barrel fermentation. The remainder is kept on skins for around 10 days to begin fermentation. When fermentation begins the wine is moved by gravity, to avoid pump shock, into aged French oak barriques. The Shiraz spends 20 – 22 months maturing in barrels.
Small Vignerons Association 2018 Judges comment "A very richly flavoured dark fruits Shiraz which needs all of its intensity to carry the oak. You certainly get plenty of wine for your money."
Heathcote Wine Show August 2019
Great Australian Shiraz Challenge 2019 (17.5 points)
4.5 Stars Equal Top of Category Winestate Magazine World’s Greatest Shiraz Challenge 2020.
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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...