Stevens Vineyard, Vine Vale – Barossa Valley.
The Mourvèdre was handpicked and crushed to an open fermenter. Temperatures were allowed to reach 30C with hand plunging performed three times daily. After 10 days on skins the wine was basket pressed and transferred into older French hogsheads and puncheons to undergo malo-lactic fermentation. The wines were then left on lees to mature for 6 months before racking and returning to oak for another 9 months maturation. No fining used.
Purple/red leads a complex array of aroma’s with Mourvèdre classic savoury meaty notes, earth, and spice obvious. The inclusion of whole clusters has added another aromatic profile but almost more importantly added to the mouthfeel and tannin structure and has complimented the inherent structure that this variety generally delivers. We will not bottle a single varietal Mourvèdre every year but when we get the right conditions it deserves to stand alone to be enjoyed as a medium bodied complexed savory wine that will surprise.
Alc/vol 14.0 %