Most of the Mourvèdre from our estate vineyard goes into our GSM blend each year, however, when we have exceptional vintages we will make a limited quantity of a single-varietal bottling.
“A very bright and spicy style of Mourvèdre, this wine is quite perfumed. It has slight hints of the trademark Mourvèdre green peppercorn, and tight grippy tannins on the palate.” Peter Fraser, winemaker.
WINE COMPOSITION: 100% Mourvèdre
REGION: Estate grown in Kangarilla, McLaren Vale
WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 9 months maturation in 100% older French oak on yeast lees, no fining just filtration.
Mourvèdre is a thick-skinned, late-ripening variety that requires consider-able sunshine to ripen. Our Mourvèdre lies on a small west-facing block on sandy, ironstone gravel soils and has a soldier-like upright growth. It’s the last variety to ripen on our estate. Most of the Mourvèdre goes into our GSM blend each year, however, when we have exceptional lots, we will make a limited quantity for a single-varietal bottling.
REGION: Kangarilla, McLaren Vale
VINE AGE: 13 years
ELEVATION: 150m above sea level
SOIL TYPE: Weathered sands mixed with ironstone gravels
VITICULTURALIST: Michael Lane
Mourvèdre was hand-picked and received via a belt elevator (rather than a screw hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into open-top fermenters. We cold soaked the fermentation tanks for 5-6 days until the onset of wild yeast fermentation. The open fermenters underwent a careful regime of plunging and drain and returns. The wine was then sent to older French barriques after about 12-14 days and kept on the yeast lees for approximately 9 months prior to blending. The wine received no fining, just filtration.
TA: 6.02 g/L pH: 3.67
PRODUCTION: 370 cases
WINEMAKER: Peter Fraser
97 points Anthony Keys: 'This is the vinous equivalent of puddings with names such as death by chocolate. It offers so much pleasure it should only be sold to those of strong heart, deep passions and apprehension of sensuality. Let’s not spoil such beauty with winespeak.' (The Keys Report, February 2017)
95 points Halliday Wine Companion: "It has more perfume and lift than most with currants, Treviso radicchio, crushed gravel and cinnamon quills. Ripe tannins and sprightly acidity are in sync, with the latter in the driver's seat. Come along for the ride. Drink by 2025." (Halliday Wine Companion 2018)
94 points Mike Bennie: "Certified biodynamic in the vineyard. This has been a bit of a coup from Yangarra, in past. Mourvèdre seems to be a forte of winemaker Peter Fraser and team. Sanguine stuff here, bleeds with the variety in perfume, spice, herbs, earth and medium weight. McLaren Vale’s elite.
Somewhere between pinot noir and nebbiolo, in a way, this is wildly, highly perfumed, silky textured, just medium weight, fine and slender, fruity yet hedged with savoury-herbal detail. It’s a wine that bolshy red wine lovers will get into for its purple-feeling, ripe fruit and sweet spice, but those who want finesse from their wines will equally enjoy for its sheath of very firm yet feathery tannin and sleek profile. Highest quality tannin. Plenty of life here. Lots to go too. Very good." (The Wine Front, February 2017)
93 points Angus Hughson: 'Deep ruby coloured and shows powerful, bright, plush and powerful fruits of blueberry, thyme and earth. Dry, full-bodied and tannic on the palate with robust savoury iron-laced blackberry fruits plus balanced acid that drives a long, dense finish this is a serious wine that needs time.' (winegenius.com, May 2017)
92 points Huon Hooke: 'Deep red with a good tint of purple, the aroma fumey and woodsy, fairly savoury, with a hint of super-ripeness. A rustic, full-bodied wine with flesh, density and grip, but going further than simple varietal fruit personality. It has good extract and could repay a little time in the cellar - though doesn't really need it. There's good richness, weight and flesh as well as drinkability.' (huonhooke.com, February 2017)
92 points Bob Campbell and Huon Hooke: 'A rustic, full-bodied red with super-ripe fruit and savoury, woodsy aromas. There's richness, weight and extract and it will cellar well. 50 per cent destemmed fruit; 50 per cent whole berry fermented and, like all Yangarra wines, biodynamic.' (Top 100 New Release Wines, Gourmet Traveller WINE magazine, June/July Edition)
Max Allen, Gourmet Traveller WINE: 'This biodynamically-grown mourvedre is a terrific example of the variety's sometimes rather sinewy, chewy tannic hold on the tongue. However, there's also plenty of the grapes trademark deep, dark purple fruit to balance the grip.' (Gourmet Traveller WINE magazine, June/July Edition)
90 points Lisa Perrotti-Brown: "Deep garnet-purple colored, the 2015 Mourvedre has a pronounced blackberry and blueberry preserves nose with suggestions of eucalyptus, fragrant earth and baker's chocolate. The medium to full-bodied palate delivers a lot of vibrant fruit with an appealing spiciness coming through on the long, chewy finish." (The Wine Advocate, South Australia Report, August 2017)
94 points Gary Walsh: “Fragrant, spicy, earthy, blackberries. Medium to full bodied, crisp, floral and earthy at once, grainy tannin, fresh and long to close. Super expression of Mataro. Spot on.” (The Wine Front, June 2016)
93 points James Halliday: Rating 93 To 2029. (Halliday Wine Companion 2017)