The fruit for this single-vineyard Mataro comes from 80+-year-old vines from the Pendee Farm vineyard in Eden Valley.
Fermented with natural yeast and 30% whole bunches with the balance being destemmed, not crushed, leaving the berries whole. The wine was hand plunged twice daily for two weeks before being pressed to seasoned French oak hogsheads then aged on lees for a year before bottling without fining or filtration.
Muted on the nose and slow to respond on the palate though once it’s had time to breathe there’s plenty to tuck into here. It’s a meaty, red berried, fresh-feeling wine with sandalwood and dried herb notes flitting through dark earth and clove. It feels savoury and slightly gamey and yet it still presents as fresh and lively. Will be better with a few more years under its belt.
92+ points, The Wine Front (April 2020)
Deep, dark, intense red/purple colour, with a powerful, spicy, shiraz-led bouquet loaded with star anise, blackberry and mixed spice aromas. The wine is firm and slightly gritty on the tongue, with slightly uneven texture, but undoubted grunt. Dried banana overtones from oak. Long finish, with firm authority. (20% whole-bunches. From 80+ year old vines on the Pendee Farm vineyard).
92 points, The Real Review (July 2019)
80+yo vines from the Pendee Farm vineyard in the Eden Valley. Wild-fermented with 20% whole bunches, 80% destemmed, plunged for 14 days, pressed to French hogsheads for 12 months maturation. Shows what old mataro vines can do if the grapes are respected and the winery skilled.
96 points, Wine Companion (March 2020)