All grapes are hand selected and chilled overnight before being destemmed and placed as whole berries in open-top fermenters. The berry mash is cold soaked for 48hrs, before fermenting spontaneously.
Fermentation takes place at a cool 22°C. All fermentation is done by wild yeasts. During fermentation, the wine is mixed by hand and not by pump. This method facilitates greater control and expression of the wine. Once fermentation is complete the skins are pressed in a traditional basket press and the wine is transferred to 500L second and third fill French oak barrels. Malolactic fermentation occurs in the barrel and helps to soften and enhance the natural wine flavours. The wine will spend more than a year in barrel to improved maturity and expose more flavours.
Ruby red with flashes of scarlet, this colour delights! Soft plum and spiced strawberry aromas are infused with subtle cinnamon and gentle notes of oak. The palate is round and textured.
The aromatics follow beautifully into the palate with added blueberry and a hint of roasted black olives. A versatile, medium-bodied wine, this unique Mourvedre will enhance many a dish and occasion.
Always best enjoyed with friends, especially around a lively BBQ.