The Mourvèdre grape thrives in warmer climates where this late ripening variety can achieve good colour and depth of flavour. Our fruit is sourced from the Willunga district of McLaren Vale, where grown in a warm maritime on Biscay soils the grapes ripen with a deep hue and delightful array of flavours and aromas.

Winemaking

The Mourvèdre grapes were destemmed and partial crushed then fermented for three weeks on skins using natural yeasts. Gentle pressing was conducted to provide q refined flavour and soft tannin profile. Maturation in 30% new French hogshead and 70% used French barriques provides a hint of savoury oak character whilst allowing the Mourvèdre varietal and regional characters to be expressed unhindered. The use of mixed cooperages (Seguin-Moreau, Nadalie, Marsannay, Remond, Darguad & Jaegle) provides complexity, integration and harmony with our intended style. A single racking and regular topping are the only time the wine is disturbed post malo with 15 months spent in wood. Bottling date is determined when the tannin and oak balance feel right, with a further 3 months spent in bottle prior to release. The traditional approach used to make The Mourvèdre precludes the use of the additives and fining agents such as tannins, enzymes, egg, fish or milk products. Bottled unfined and unfiltered in July of 2023.

Tasting Notes

Perfumed aromas offer game and fresh herb intertwined with blueberry and plum notes. A softly textured palate provides an array of juicy berry fruits, lavender and exotic spices framed by smoky oak and silky tannins. Drink now to 2030. 110 cases made.

Technical Information

Alcohol – 14.5% by volume                     Residual sugar – < 2 g/L

Total Acidity – 6.3 g/L                          Volatile Acidity – 0.80 g/L

pH – 3.55                                              Sulphur Dioxide – 65 mg/L Total; 30 mg/L Free