Mourvedre was planted at our Carmel Vineyard not just for it's affinity to our warm elevated climate but also for it's unique and savoury flavour profile. Our aim was to produce a wine with spicy, earthy and dusty flavour complexities. A wine that would compliment food.
Mourvedre was planted on the lower slopes at our Carmel Vineyard in 2001 on a drought tolerant rootstock (paulsen 1103). On this warmer site the late ripening Mourvedre can achieve full ripeness. Due to the heavy gravel loam siols and the hardiness of the rootstock these vines typically go without irrigation.
After hand harvesting the fruit is chilled and crushed into small open fermenters. At this point up to 80 litres a ton of juice is drained off the ferment to increase the skin-to-juice ratio. Typically a small portion (5-8%) of Touriga is crushed and co-fermented with the Mourvedre. We fine this helps to lift aromatics and moderate the harder tannin structure of Mourvedre. Maceration on skins typically lasts 8- 10 days with the cap worked every 6 hours by hand. An aerated pump-over is performed once a day between hand plunging. Maturation is conducted in older French oak puncheons for 12 months. Minimal fining and filtration is performed prior to bottling.
*4 Stars Winestate Magazine 94 points Ray Jordan>