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