Please note that wine images and vintages are for illustration purposes only. The label design, vintage year, and packaging may vary depending on the producer’s updates and availability. While we make every effort to ensure accuracy, the actual bottle received may differ slightly from the image shown.

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.