A straight Mourvèdre is new to the range, though Col has been plundering fruit from the Ashton vineyard for some years now. The Ashton vineyard – just up the road says Col – is home to 80-year-old Mourvèdre vines rooted in the area’s red/grey sand over red clay base. Only the three barrels were selected for this inaugural release, with the remaining fruit blended into the same producer’s lip-smacking Shiraz/Mataro. The fruit was picked by hand and wild fermented in concrete fermenters. Maceration time was 100 days on skins. Post-pressing the wines were rested briefly before racking to principally seasoned French barriques.
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A straight Mourvèdre is new to the range, though Col has been plundering fruit from the Ashton vineyard for some years now. The Ashton vineyard – just up the road says Col – is home to 80-year-old Mourvèdre vines rooted in the area’s red/grey sand over red clay base. Only the three barrels were selected for this inaugural release, with the remaining fruit blended into the same producer’s lip-smacking Shiraz/Mataro. The fruit was picked by hand and wild fermented in concrete fermenters. Maceration time was 100 days on skins. Post-pressing the wines were rested briefly before racking to principally seasoned French barriques.
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