Mourvedre has a signature of blue note flavours; satsuma plum character, overlayed with exotic spice that make this wine so compelling. Grown on the Saxonvale Vineyard of Broke Forwich, planted in the 1960's
Mourvedre has very thick skins and it takes a long time to ripen the tannins. When they are able to fully develop, the resultant wine is a kaleidoscope of aroma and flavour. The whole berries are fermented in a single, small open vat with wild yeast and pumpovers to incorporate air. After two weeks in contact with skins the grapes are pressed off to 500L puncheons for maturation for nine months.
