2016 Wild Ferment Monastrell
A warm, earthy and fruit forward wine with aromas of ripe dark cherries and a full, rich and spicy palate with fine, long ripe tannins and good acidity and length.
Tasting notes The French call it Mourvedre and the Spanish Monastrell but in the interests of being authentic we have chosen Monastrell as it’s a native Spanish variety after all! This warm, earthy and fruit forward red shows aromas of ripe dark cherries and blackberries. The palate is full, rich and spicy with fine, long ripe tannins, good acidity and length. Barrel fermentation has added to the structure and complexity of this delicious wine. Viticultural notes The fruit for this Monastrell was grown near Ballandean in the Granite Belt. The Granite Belt is situated on the Great Dividing Range 850m above sea level and 95 km inland from the coast. The winters are cold and frosty and summers warm producing a continental climate. Most of the region’s rainfall comes in Spring feeding the growing buds and shoots. The soil is largely composed of granite, somewhat on the acidic side and is very free draining. Winemaking notes We have chosen to treat the fruit for this Monastrell very traditionally by using only the indigenous yeast from the vineyard and surrounds being encouraged to complete the fermentation. The wine was matured in a mixture of used French and American Barriques for a period of 20 months. Wine Analysis COLOUR Crimson NOSE Ripe dark cherries and blackberries PALATE Dark cherries and leather ALC/VOL 13.0% CELLAR This wine will reward careful cellaring FOOD MATCH Full flavoured red meat or earthy vegetable dishes