Awards and Accolades

2013 Vintage:

TROPHY Best overall shiraz - 2014 Victorian Wines Show

92 Points - Campbell Mattinson, Australian Wine Companion
"Wild yeast fermented in small open tanks, then gravity transferred to all French oak. It has all the warmth, richness and polish characteristic of the Sanguine Estate suite of reds, minus (fractionally) the sheer power of the higher priced offerings. It still easily manages to be both well balanced and satisfying."

From the Winery

Like a true family affair, we have named this little brother Shiraz; "Progeny" meaning 'decedents of'. It is made from a sampling of soft but bright Shiraz fruit from various soils and contours within our vineyards. It is co-fermented with a smidgeon of Viognier to get the benefit of the extra gentle tannins and lifted aromas. This Rhone-ish trick worked a treat in a very dry season that frightened the vines into producing fantastic flavours in both varieties. Fragrant dark berry aromas with our trademark aniseed and spice tell of the delicious flavours to come in a balanced, soft palate.

We utilize traditional winemaking practices such as small fermentation tanks, natural fermentation (i.e. no yeast additions) and gravity feeding. Whilst this can be quite labour intensive, we believe it ensures the preservation of natural fruit flavours and the Heathcote terroir character. As with all varieties produced at Sanguine Estate, the grapes were destemmed, lightly crushed and then naturally fermented with wild indigenous yeasts in small open fermenters. The wine is then transferred via gravity (to avoid pump shock) to predominantly French oak barriques (approximately 15% new) and left to mature for approximately 12 months.