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.
Yes, it has a nose of crushed mineral, very gently eucalypt and possibly even star anise which sounds too much but together is absolutely lovely. It’s really brilliantly balanced, bright and lifted, elegant, perfumed stuff. With woodland understory and slightly graphite, pencil-lead in expression this is, synaesthesically, like drinking a drawing of this wine.
Pairs well with hearty roast meats and rich vegetable dishes.