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From the Barossa Valley region, the wine holds a bright purple-red hue with good density and vibrancy. Crisp red fruits from the grenache intermingle with the firmer blue fruits and spice notes of the shiraz and mataro. A stony earth character adds to the complexity of the nose. A dynamic and driven palate is dominated upfront by fresh redcurrants and raspberries with black cherries and satsuma plum adding more character. Fine-grained tannins add freshness and structure to the palate ensuring a long, clean and ebullient finish.
Perfect for wood fire pizzas and charcuterie plates.
From the Heathcote region, this wine is a very deep dark red hue, showing great concentration. A warm vintage shining through with an array of berries. Cherry stands proudly amongst the usual pepper and spices that the Sanguine vineyard throws up. Probably the smoothest early release Progeny to date with mouth filling richness and softening tannin with just a hint of oak in the background, as all good Progenys before it.
Take guidance from the food eaten in places where the wine was first created, Rome, Italy. Slow Braises, pasta and especially lamb.
From the Yarra Valley region, this wine offers dark red cherries and plum that leap out of the glass with fresh and fragrant dried herbs. The taste is vibrant with juicy red raspberries and plum strudel, which lead into more complex and savoury notes of briary spice and wild herbs. The tannins are fine-grained giving a lovely elegant structure, when combined with the bright acidity, it leads to a long and satisfying finish.
Gamey meals will enhance the wine, think venison steaks with stroganoff sauce.
From the Goulburn region, this wine is varietally expressive with ample plum and blackberry fruits, there is a warm earth and spicy savouriness that immediately appeals with a backbone of fine, sinewy tannins.
Pairs beautifully with a roast rack of lamb or prime rib roast.
From the Great Southern Western Australia region, this wine is a deep garnet. With lifted aromatics, mulberry and violet floral anise, black pepper and iodine. The palate is Firm even tannins, plush and dense, blue fruits, plum, spicy cherry oak, cardamom, nutmeg, subtle savouriness, good fresh acid with a brooding lingering finish.
Pairs beautifully with lamb cutlets and sautéed parmesan Brussel sprouts.
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