• 2006 Shiraz Viognier
  • 2008 Shiraz Viognier
  • 2009 Tempranillo
    (Swan Hill)
  • 2012 Cabernet Sauvignon
    (Clare Valley)
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  • Reviews & Awards


Angustum is the result of a narrow place of mind.


Focused on the production of a range of wines of the highest quality, from vineyards of the highest quality. Each of the Angustum wines captures and expresses the unique characters of each individual vineyard with those characters of the individual varieties. Through partnerships with growers and viticulturists from premium wine regions of Victoria, the Angustum range offers a wide spectrum of aromas, characters and textures.


The ever evolving range of wines will reward careful cellaring as the efforts of Grower and Winemaker are intended for long term enjoyment.




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Geelong experienced a cool start to the growing season in 2006 with a warm finish, allowing the vines to develop full canopies from the abundant spring rains before ripening to full maturity late in the season. The maritime influenced evenings produced dramatically reduced night time temperatures assisting with the retention of bot aromatics and natural grape acidity.
Shiraz and Viognier vines excelled in the growing season of 2006, both producing low yields of concentrated grapes, ripening to full maturity with slight puckering during the same week late the summer of 2009.



Shiraz grapes, deeply coloured and fully ripe were crushed on top of freshly pressed Viognier skins. Co-fermented and macerated for 28 days the fermenting must emitted a constantly evolving array of fragrant fruit and floral aromatics during hand plunging. Pressed directly to French oak barrels the wine spent a total of 18 months in barrel, during which time it was racked three times, prior to blending and bottling.
The black fruit flavours of the intensely ripe Shiraz are enhanced dramatically by both the perfumed fragrance and soft velvet textured tannins of the Viognier. The purpled hued wine displays high levels of fruit complexity further enhanced by aromas and tannins of fine grain French oak barrels. The 2006 Angustum Shiraz Viognier can be enjoyed now or carefully cellar to enjoy increased complexity and softer tannins in the future.



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Heathcote is an extremely unique area in terms of climate and soil, the Cambrian soils of the area date back over 500 million years and are perfectly suited to the production of intensely flavoured and structured Shiraz grapes. Warm days and cool nights in combination with the ancient soil structure ensures that richly ripe Shiraz grapes exhibit Shiraz spice characters with uniquely intense and concentrated structure.

Fully ripe Shiraz grapes were hand harvested and sorted in the vineyard prior to be destemmed and crushed to five tonne open fermenters. The fermenting must was hand plunged regularly during fermentation to maximise extraction of aromas, flavours and tannins, with temperature regulated to a maximum of 28 degrees in order that maximum fruit intensity was retained. When extraction levels were assessed to be in balance the wine was pressed directly to new and second fill French and American oak barrels for the completion of alcoholic and malo-lactic fermentation. During the 18 months maturation 5 percent Viognier was blended into the wine in order to increase the perfumed complexity of both aroma and flavour.
The 2008 Angustum Shiraz Viognier is an extremely concentrated wine, bursting with rich red fruit flavours, integrated oak characters and abundant ripe tannins. Fragrant Viognier perfume adds perfumed complexity and a silky texture to fine grain tannins, allowing for youthful consumption. The full bodied structure will ensure that this wine will continue to develop in the bottle, with careful cellaring, for up to 10 years.

Alcohol: 15.0%



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The deeply coloured Tempranillo grapes were partially crushed to small batch open fermenters where a range of winemaking techniques were implemented. Extended pre and post fermentation maceration ensured complete extraction of the abundant ripe grape tannins while a percentage of barrel fermentation adds an additional element of complexity. Pressed to French oak barriques the wines remained on lees over winter completing malo-lactic fermentation with the arrival of the warm spring weather.

Concentrated ripe Tempranillo characters are displayed with both elegance and intensity. Ripe red fruit flavours with subtle hints of black fruits and herbal complexity are displayed with integrated French oak characters adding depth and further length to the silky fruit tannins that linger with intensity. A wine that evolves in the glass, this wine will continue to reward careful cellaring for 5-7 years.


Alcohol: 14.5%



















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