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The name Sang de Pigeon is drawn from winemaker Michael Hall's time as a jewellery valuer. Meaning "Blood of the Pidgeon", this title was given to only the reddest of rubies in the trade. Here, Michael uses it to describe the fine fruit selected for this lovely Shiraz. This is predominantly sourced from the Marananga sub-region of the Barossa Valley with 10% of the fruit coming from the Adelaide Hills. It's made with Michael's signature deft touch resulting in a robust yet sleek red with 95 points from James Halliday. A classy and great value version of Shiraz from this famous region.
What it Tastes Like
_95 points & Value for Money Star "Hand-picked and crushed to a shallow oak vat and open fermenter, matured for 14 months in French oak, 10% Adelaide Hills shiraz blended in. Richly plumed and textured, ripe tannins and accented oak jumping in with the fruit right from the outset providing an almost creamy mouthfeel." - James Halliday (Australian Wine Companion)
95 points & Value for Money Star "Hand-picked and crushed to a shallow oak vat and open fermenter, matured for 14 months in French oak, 10% Adelaide Hills shiraz blended in. Richly plumed and textured, ripe tannins and accented oak jumping in with the fruit right from the outset providing an almost creamy mouthfeel." - James Halliday (Australian Wine Companion)
Grown on reddish brown earth over sedementary bedrock at Marananga and black biscay clay over limestone in Greenock. Crushed to truncated oak vat and open fermenter, pressed and matured in french oak barrel for 14 months, blended with 10% Adelaide Hills Shiraz. Bottled without fining or filtration.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2030
About the Producer
It is Michael Hall’s precise and methodical approach to winemaking which has made him stand out in the crowd of Barossa Valley winemakers. His wines ooze class and attention to detail. They focus on small, unique vineyards that produce high-quality fruit. No shortcuts in the winery and an unwavering commitment to quality. Classically designed wines designed to speak articulately of his region. Top shelf and highly sort after.
The Barossa has a big reputation. Big in every sense of the word. Known for producing blockbusting examples of impenetrable old vine Shiraz and Grenache envied by much of the world, it is a region that should be celebrated as the region that first put Australian wine on the map. Now, with a new generation of winemakers reinventing the region, there’s more than just power in the Barossa’s bag of tricks. With a move toward picking earlier and pulling back on oak maturation, there’s a fresher, more subtle side to Barossa wine which offers plenty to the modern Australian wine lover.
Long held up to the rest of the world as Australia’s flagship red variety, the mighty Australian Shiraz has undergone something of a renaissance over the past two decades. While our robust styles of Shiraz from powerhouse South Australian regions such as the Barossa Valley and McLaren Vale may have put Australian wine on the map, Shiraz from our cooler regions are giving the variety a new look. Wines from Canberra, all parts of Victoria, the Adelaide Hills, and the Great Southern, are all delivering wines of finesse and spice set to a lighter framework. The tapestry of Australian Shiraz is richly diverse, and will only continue to develop and mature into the future.
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