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.
The Mourvedre grapes were destemmed and partial crushed then fermented for 22 days on skins using natural yeasts. 20 % whole bunch fruit was included in the ferment to provide some ripe stalk tannin and a hint of carbonic maceration to the texture, aroma and flavour profile. Pressing was conducted using a small ½ tonne Mori basket press that gives a great 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 12 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 November of 2016.
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 2025. 180 cases made.
Alcohol – 14.5% by volume Residual sugar – 2.2 g/L
Total Acidity – 6.47 g/L Volatile Acidity – 0.90 g/L
pH – 3.57 Sulphur Dioxide – 65 mg/L Total; 30 mg/L Free