Our Breaking Ground Range celebrates our focus on innovation and features pioneering and alternative wines and wine styles.
These two varieties are interplanted and are picked together as a field blend. It is the only shiraz mourvedre made in the Hunter. At an average yield of one tonne per acre the fruit for this wine was intensely concentrated in flavour. The mourvedre tends to ripen 2 weeks after the shiraz resulting in a wine that tends to be a riper style than usual for a Hunter. The grapes for this wine were picked from a single block off the old Saxonvale vineyard growing on the red volcanic soil of the Fordwich Sill.
A rich palate of dark berry, chocolate and licorice carries through to a finish of warming spice with notes of vanilla and nutmeg. Spicy, savoury characters from the Shiraz and perfumed, dusty notes from the Mourvedre it is a complex wine with an interesting structure.
The 2014 vintage was an outstanding vintage for red in the Hunter. The grapes were picked at full ripeness and were fermented under cool conditions using cultured aromatic yeast. After fermentation the wine was placed in new French oak barriques where it matured for 20 months prior to bottling. The dusty full on tannins of the mourvedre help lift the spicy notes of the shiraz in the wine to provide full bodied richness coupled with vanillan oak from the barrel maturation.
Food Pairing Notes
Braised Beef Cheek Tagliatelle