Sanguine d'Orsa Shiraz

Crafted using traditional, labour-intensive techniques guided by a modern understanding of balance and precision. Each batch is destemmed, lightly crushed, and wild-fermented in small open fermenters. After 6–8 days, a portion is transferred to new French oak barriques to complete fermentation in barrel; the remainder stays on skins for an average of 12 days. Movement throughout the cellar is entirely by gravity, preserving delicacy and avoiding pump shock. The finest parcels are matured for 24 months in French oak (60% new), then rested in bottle prior to release.

In the glass, the colour is strikingly deep and vibrant. Aromas of black fruit surge forward, layered with smoky cedar, dried herbs and the earthy character so classic of Heathcote in cooler seasons. The palate is generous and plush — sweet, dark fruit framed by fine oak tannins that build texture through the mid-palate and carry long with fruit-derived grip. Velvety overall, with a gently drying finish that promises years of graceful evolution.

Superb now with hearty protein dishes — and if opening young, a 2–3 hour decant will allow its full depth to unfurl. Built to age beautifully.