Description
// Mourvedre from the Willoughby Bridge Vineyard 55km north of Heathcote. 50% whole bunch, wild yeast fermentation and malolactic fermentation. Aged for 22 months in 500L old French Oak puncheons and a further 1 year in bottle.
"Mourvèdre has a reputation to be big and rich with severe tannins. However, I make this wine very delicately with no pumping or plunging in an effort not to over extract. The whole bunch also softens the tannins, which results in a more savoury delicate style of Mourvèdre, which allows it to be paired well with cured meats, pates, and terrines. It also pairs well with slow cooked meats or long slow braises, think veal ragu with rosemary and thyme." - Adam Foster, Syrahmi
"Deep colour and pungent aromas of oil of cloves, gentian violet and balsamic herbs. There are suggestions of whole-bunch fermentation. Intense and medium-full bodied with sinuous tannins and refreshing acidity on the finish. Interesting wine with a novel set of flavours and aromas" - 91 points, Huon Hooke
