Tasting notes from the winery for Yangarra Mourvedre 2017

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.

VINTAGE SUMMARY The 2017 growing season was one of the coldest on record. We had quite a wet spring, which made shoot and bunch thinning of the utmost importance to reduce crop and ensure ample bunch exposure to sunlight. As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.

WINEMAKING 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. Certified Biodynamic.

VINEYARD There are 100 hectares of vineyards at Yangarra in 35 individual blocks. These vineyards are spread amongst an extra 70 hectares of creeks, native vegetation and native corridors. Mourvèdre is a thick-skinned, late-ripening variety that requires considerable 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.

Technical Details:
Alcohol: 14.5%
pH: 3.53
TA: 6.2 g/L
Variety: 100% Mourvèdre
Region: Blewitt Springs, McLaren Vale, SA
Organic
Vegan Friendy
Certified Biodynamic

(SKU: YG_MOU_17)