The three varieties originate from the Rhone Valley, France. Since its introduction, Shiraz has become the most planted red grape variety in Australia and is renowned for producing rich full bodied wines. Mourvedre, sometimes known as Mataro, represents a very small percentage of the total red grape production in Australia and tends to produce medium sized berries with spicy aromatics and solid tannin structures. Grenache is a not widely planted variety in Australia but gaining prominence. It produces fragrant “jubey” wines that are generally lightly coloured.
- VIC - Other Victorian
90 PTS - "Firmish and drying… this dark, leathery and meaty red blend should smooth out reasobly quickly. It’s moderately intense and complex, with gamey and chocolate-like complexity beneath its long, spicy and astringent expression of dark plums, berries and currants." - Jeremy Oliver,
"Moody, spicy bouquet and long, spicy palate with plenty of length and supported by tight tannins." - Winestate, Sept 2008
Winery Tasting Notes
Wine Attributes: Enticing aromatics of lifted cherry, plums and chocolate couple with black olive tapenade and a mossy earthiness. A defined, yet elegant palate displays intense flavours of dark cherry, plums and spice, juxtaposing a rustic, savoury tone. The structure is fine and poised with chalky, textural tannins framing a long and enigmatic fisnish. This wine will build in depth and complexity with careful medium to long term cellaring, and is strengthened by thoughtful food pairing.
Vineyard Information: Shiraz comes from the Crescent Block which has 37 year old own rooted vines which produce very low yields of intensely flavoured berries. The soil of Crescent Block has been layered down over thousands of years, with layer upon layer of deep washed river sands allowing the roots of the vine to deeply penetrate. The Mourvedre and Grenache are both from the Bells Block at the other end of the estate. The soils here are significantly different, composed of a soft sandy loam topsoil over a chunky Ochre Red clay subsoil. These are some of the oldest soils on the Mitchelton estate. All vines are spur pruned to one bud spurs and thinned when required.
Vintage: Frost events in mid-September resulted in particularly low crops, resulting in fruit with very concentrated flavours. A cool but dry end to 2003 with welcome rains (50mm) the week before Christmas ensured good moisture levels and canopy development before February. Prolonged heat wave conditions prevailed but fortunately eased, bringing near perfect ripening conditions for the remainder of the season, yielding fruit of very high quality. 34mm of rain recorded from Jan 1st 2004 to the end of vintage (5th May) ensured there was no pressure on picking decisions due to precipitation.
Winemaking Techniques: Submerged cap fermentation with careful temperature control allowed retention of aromatics and soft tannin extraction. During this vintage, parcels spent up to 14 days on skins in the fermenter.
Medals & Trophies
Bronze Medal - Decanter World Wine Awards 2008