94
James Halliday - Australian Wine Companion
"Dense purple-crimson; it has an enormous volume of flavour and structure compared to the usual run of mourvedre, presumably coming from low-yielding old vines; what is more, this flavour and colour has been achieved without excessive maceration, for the tannins, while substantial, are ripe and essentially balanced."
91 Josh Raynolds - Vinous Media
"Inky purple. Powerful aromas of cassis, licorice, espresso and cocoa powder. Juicier and fresher on the palate, offering sweet dark fruit flavors lifted by energetic herb and spice qualities. Shows impressive energy on a smooth, long finish that features velvety tannins and a note of mocha." (07/13)
91 Wine Spectator
"This plush-textured red is expressive, with black olive-accented black fruit and licorice flavors that linger on the harmonious finish. Drink now through 2017. 1,000 cases made. -HS" (07/13)
90 Wine & Spirits
"Rich scents of game, saddle leather and black olives combine in this purple-fruited mourvedre. There’s some tension to the structure, a sense of electricity that holds the sweetness of the fruit in check. The coarse grit of mineral-edged tannins tighten around the finish. Decant it for a mutton chop." (10/13)
"The Mourvedre is a new one in the Samuel's Gorge line up. Wow, would you believe there are now four wines in the extensive portfolio?!? Justin has been working from the Balnaves vineyard for several years now, though none of it was released on its own. It has taken some time to study the variety and how it behaves in the fermentation pot and cellar. The common sense of its history in South Australia, it's suitability to the landscape and culture suggested it should work well in the Vale.
The wine has a deep dark crimson purple color, which leads one to expect depth of character on consumption. Brace yourself; you are on the cusp of a black well of excitement. The aromatic delivers bucket loads of sarsaparilla, cola and nuance of the classic health tonic Averna. Heady lift of peat marsh, charcoal and ripe black fruits fill the nostril; don’t close the eyes with this one, you may have dizzy spells. Short of feeling yourself permanently falling into the dark abyss it brings you back to a carnival spirit of bright lights and festive cheer.
When the wine hits the palate the weight and fullness let you know there are two of you in the room. It has spice compote of blood plums with a drizzle of 30 year old Pedro Ximenez. On one hand it appears deep and layered, but it is chic and has style. Cocktail hour in a penguin suit? It has a sinister side cloaked in heavy cloth. To be enjoyed at your next burlesque ball or masquerade party.
The Balnaves Vineyard is situated on pebbly, alluvial soils. Well drained to retard excessive growth potential and high enough to be out of the stagnant summer heat of some parts of the plains. The vines are planted east/west to follow the arc of the summer sun. It’s a variety that has the potential to grow like a triffid; reined in only by precision viticulture.
Like the vineyard, Justin must work hard in the winery to make sure the Mourvedre doesn't 'blow out'. Mourvedre can have big berries and high perfume with amazing depth of color and tannin in the skin. Extract and acid tang are crucial to support the rich potential of the fruit. Like the other wines only indigenous yeast naturally present in the winery are engaged in the ferment process. He dabbles with Carbonic Maceration to enhance the stewed berry fruit notes in the aromatics; more raspberry than strawberry. The grapes are basket pressed after 20 odd days in contact with the skin and then directly to barrel for maturation. The wine is not filtered or moved for the first twelve months allowing time to absorb the texture and flavors of the ferment lees. Never a lot of new oak, but a bit of char." - Importer
Our biggest wine deals. Available by text! Join Winetext.com today!
