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Margaret River is realizing it's potential as one of the world's great Shiraz producing regions. Sandalford have lead the way in premium Margaret River wines for over 150 years, fine tuning their regimens from vintage to vintage. The changes reflect modern practices, yet maintain the tradition and mystique behind the winemaking process. A mostly Shiraz wine with a portion of Viognier for aromaticness and complexity, Sandalford still practice small batch processing of all fruit, while insisting on maturation in nothing but the finest selection of oak.

$1999each $239DOZEN EACH DOZEN Sandalford's vineyards go from strength to strength with each passing year. Shiraz is harvested throughout the cool of night, bunches are destemmed and crushed to ten and twenty- tonne static fermenters. Musts are inoculated with strains of yeast chosen for their excellent affinity to Viognier and Shiraz. Varietals are co fermented to a course of rack and returns with daily pumpovers for optimal extraction and cap management. Vinification proceeds at an even pace for a fortnight until complete dryness. Batches are pressed off skins to barrel for completion of malolactic and a term of age in a selection of French oak prior to assemblage and clarification.

Classic dark cherry red with solid magenta hue. Beautiful big, lifted perfumed nose filled with floral accents, spice and liquorice notes. All that is on the nose comes through to the palate. Dark cherry flavours reminiscent of black forest gateaux. Spices comes through the primary fruit character, the texture and structure are seamless. A powerfully fruit driven wine, complex enough to satisfy the most ardent Shiraz enthusiast.

Another compelling edition in the splendid succession of tremendous vintages Margaret River Cabernet Sauvignon, redesigned and relaunched after Sandalford returned to vinifying nothing but their own, exclusively estate grown fruit. These dry grown, forty year old vines are extremely low yielding, translating into wines of power and finesse. It may come as no surprise that leading Margaret River brands buy their finest parcels of Cabernet Sauvignon grapes from Sandalford.

$3499each $419DOZEN EACH DOZEN The warm sunny days and crisp, cool nights at Sandalford make for ideal ripening conditions. The growing seasons achieve harvests of disease free fruit, flavour and acidity levels always at optimal levels. After crushing and destemming, fruit is vinified in small ten tonnes static fermenters. A traditional regimen of pumpovers are employed to optimise colour, flavour and tannin extraction. Upon completion, batches are rested for a fortnight on sedimentery soilds, the musts are returned to the free runs and inoculated for malolactic with select bacteria. Components are racked into a selection of new and one year old French oak barrels for a year's maturation and the final assemblage.

Dark cherry with a magenta hue. Classic Margaret River nose with savoury notes of bay leaf, rosemary and sage. Primary fruit of violet and blackcurrant can be sensed along with seamless cedar/ vanillin oak nuances poking through. A magnificent full bodied wine with silky tannins and bags of dark briary fruit flavours, toasty oak elements woven through the mix. Long, persistent finish, subtle oak, the quality is outstanding.

Pietro D’orsa found work in Australia as a winegrower circa 1868, quenching the thirst of miners during the Victorian gold rush. Several generations later, Pietro's progeny returned to viticulture. They DNA tested some heirloom vines established by Pietro in the 1880s, replanting the rootstock to sire a unique block which is destined to yield some spectacular vintages. The most exceptional barrels of Sanguine's annual harvest are set aside for a separate term of aging and assemblage into a superior Heathcote flagship, an opulent, dark crimson homage to the estate's noble patriarch.

$6499each $779DOZEN EACH DOZEN

Sanguine Estate's inaugural release was universally embraced by enthusiasts of fine Heathcote Shiraz, the entire vintage sold out within a week. The vines have aged brilliantly and the quality of fruit has reached stellar heights. Grapes are all destemmed, lightly crushed and naturally vinified through the action of wild indigenous yeasts in small open fermenters, gravity fed into French oak barriques for an extended term of eighteen months maturation. Plum and blackberry perfumes, liquorice and black pepper, a rich textural wine of firm yet compliant tannin structure.

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Several generations later, the progeny of estate patriarch Pietro d'Orsa have returned to the land with a consuming passion to create generously flavoured, impeccably balanced Heathcote wines. Sanguine employ traditional winemaking practices, Shiraz and a small component of Viognier, are hand picked and co-vinified, to achieve a marvelous expression of Heathcote, solid, seamless and exquisitely fragrant. The palate is richly laden with dark juicy fruit characters which roll through to the end, the mouthfeel is textural, the solid weight of fruit is supported by a firm length of balanced tannins.

$2499each $299DOZEN EACH DOZEN Sanguine's vineyard is trained to vertical shoot positioning trellis system, thereby opening up the canopy, reducing the risk of disease and exposing the bunches to direct sunlight for ripening. The vines are cane pruned to a single fruiting wire with a maximum of twenty buds per vine. To conserve the natural balance within the soils and overall health of vines, Sanguine have managed the vineyard organically by utilizing organic fertilizers and mulching to control weed growth. Grapes are destemmed, lightly crushed and naturally vinified through the action of wild indigenous yeasts in small open fermenters. The wine is then transferred by gravity into predominantly French oak barriques for a year's maturation.

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