For the third time welcome Syrahmi Mourvèdre! The vine cuttings were taken from the famous Wendouree Mataro block in the Clare Valley and planted in the Greenstone vineyard located 45km north of Heathcote. Making this wine was all about laissez faire winemaking; I wanted to capture the purity of Mourvèdre fruit without the dense, rich structure that it is famous for.
This close-planted Mourvèdre vineyard (4500 vines per Hectare) on rich pre-Cambrian soil produced fruit of amazing complexity and length of flavour. Bright dark raspberry red in colour the perfumed nose of ripe berry fruits; think wild blueberries, raspberries and layered with dried herbs, savory turned earth spice, lifted whole bunch (40%) and a meaty small goods character. Soft sweet entry and long mid palate make way for velvet like fine tannins; palate is long, expansive and balanced.
From Greenstone Vineyard in Heathcote. Wendouree cuttings were used to propagate the site. Mark Walpole does the touching of the vines. ’This isn’t about making mourvedre like in Bandol, I want pretty, blue fruits, freshness’, offers winemaker Adam Foster. It’s 40% whole bunch, ferments naturally, plunged every few days to not work the extraction, ‘to tease the prettiness and floral characters out of it’, says Foster. It spent some 20 months resting in older, 500 litre oak before bottling. 170 dozen made, bottled Dec 14. The 2013 will be the second last release of this wine since the sale of Greenstone Vineyard meant no fruit could be sourced in 2015 (and ongoing at this stage).
Big, bold, striking perfume of, yes, blue fruits, lavender, musk and Turkish delight, something dark and brooding and earthy too. It’s immediately hugely attractive. Slinky in texture, juicy but just shy of medium weight, crisp and vibrant with cranberry acidity, finishes long, smooth and silky. Little chew of tannin, but it’s more about vibrancy and layers of flavour. Utterly delicious.
Mike Bennie, Wine Front