PRODUCTION

Yangarras Mourvèdre vineyard lies on a small west-facing block on sandy, ironstone gravel soils and has a soldier-like upright growth. It’s the last variety to ripen on our estate. 2015 was a low-yielding year, but this only helped to intensify the flavours which are shown in the wines, alongside perfect natural acidity and exceptional colour. Mourvèdre was hand-picked and received via a belt elevator (rather than a screw hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into open-top fermenters. We cold soaked the fermentation tanks for 5-6 days until the onset of wild yeast fermentation. The open fermenters underwent a careful regime of plunging and drain and returns. The wine was then sent to older French barriques after about 12-14 days and kept on the yeast lees for approximately 9 months prior to blending. The wine received no fining, just filtration.

TASTING NOTES

This is remarkably 'fresh' for its provenance; gently herbal, warm and spicy nose with a brilliantly balanced, bright and lifted palate.