Mataro was sourced from Gary and Anthony Whaite’s Blewitt Springs vineyard (est 1975), whilst the Cinsault comes from one of D’Arenbergs organically farmed blocks on McLaren Flat, heading out toward the sea. The Grenache component comes from Stewart and Anne Gowers, who provide us with bush vine Grenache (circa 1964) positioned on the Sellicks Foothills side of McLaren Flat.
Each parcel of fruit was vinified separately and blended together at the end of maturation. Once blended, the wine was settled in tank for 1 month, lightly filtered and bottled in December 2018.
Picked relatively early, we found there’s a lovely balance of fruitfulness and lift countering the earthy nature of Mataro - which was always destined to be the dominant grape variety in our blend.
This parcel of fruit was (wild) fermented using 50-60% whole bunches while the remaining fruit was destemmed and tipped on top in a single open fermenter.
Our Cinsault was picked primarily for Rose production but we kept roughly 1 tonne aside for the MCG blend. Fruit was 100% destemmed into a single pot and fermented using wild yeast. This parcel was more about perfume, less about weight and drive.
Providing density and structure to MCG, this Grenache parcel was 100% destemmed and left on skins for 10 weeks before pressing. The result is a wine with compact tannins and deep, bloody earthiness. It worked well with the M and the C, and helped knit the 3 parts together for the final blend.
MCG shows lifted raspberry pip and boysenberry aromatics backed by ferrous bloody hints. There’s leather, anise-like spice sitting neatly under a fruitful but complex package. The palate is mid-weight, with bright acidity balanced by jube-like fruit and savoury tannins.