Mourvedre Barossa South Australia
Encounters with pure varietal Mourvedre wines are rare. The grapes origin is almost certainly Spanish, where it is called Monastrell, the principal black varietal of the five appellations around Spain's southeast, an essential component of the great growths from Cotes du Rhone and Chateauneuf du Pape. Barossa Valley can be proud as the home of ancient Mourverdre vineyards, some of the oldest in the world, established by Lutheran pioneers during early settlement. Turkey Flat's vines were amongst the first ever established in Barossa Valley.
One of the original grapes planted in the Barossa Valley, Mourvedre thrives in the hot and dry conditions of summer. A very late variety in both bud break and ripening season, Barossa is one of the few areas in Australia which can successfully ripen Mourvedre fully. It is here, on the banks of Tanunda Creek where bush turkeys once roamed, that Johann Friedrich August Fiedler planted his first vines in 1843. Grapes are macerated on skins for twelve to eighteen days, inoculated to yeast L2226 and vinified at 20°C to 28°C. Treated to a spontaneous malolactic fermentation in barrel, followed by eighteen months maturation in a combination of new and prior use French oak hogsheads and puncheons. Alcohol 14.5%
Deep cherry red. Fine floral bouquet of violet, bay leaves and oaken spice. Mourvedre's small and sweet, thick skinned berries make a wine that's intense, showing flavours of fresh raspberries, blueberries and white pepper spice, high in alcohol and tannin, gamey when young and full of fruit. A rich, intense finish of red berry fruits, minerals and flinty.