Shiraz Barossa South Australia
Tim Burvill became aware of precious old vineyards dotted around Barossa Valley while working for some of Australia's most prominent wineries. It is from these wonderfully diverse old sites that Burvill selects the ripest and most concentrated parcels to make Mojo. Burvill's wines are in keeping with his own personal power packed fruit driven style. The moderately continental Barossa climate provides ideal conditions for the production of full bodied reds. It is these unique growing conditions and the natural sunlight which Burvill captures in Mojo Shiraz.
The secret behind Mojo's appeal lies in its modern styling, superb balance between old vine fruit and quality oak. An assemblage of parcels harvested off some seriously old vines, of which the oldest and most precious are painstakingly hand picked. Fruit is treated to a gentle airbag press before being inoculated for a warm vinification in static fermenters on skins at 22°C for up to a fortnight. Modern roto fermentations are never considered for Mojo, after a preference for the tannin structures which can be achieved through aerobics. Components complete malolactic in an extravagantly high proportion of new French and American oak hogsheads and barriques, followed by a lengthy maturation.
Purple red with ruby hue. Honest regional nose of earthy Barossa Valley floor, stewed plums and lifted vanillin. A soft, full palate, laden with juicy upfront fruit, ripe satsuma plums and blackberry, cherry cola and a liberal splash of sweet oak. These fleshy primary characters extend suggestively through the round smooth palate. The finish is silky smooth, endowed with integrated velvety, chalky tannins followed by a nifty trace of black pepper.
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