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Home > Wines > 2019 Swinney Mourvedre Syrah Grenache
2019 Swinney Mourvedre Syrah Grenache

2019 Swinney Mourvedre Syrah Grenache

NEW RELEASE - NOT YET REVIEWED

Reviews for 2018 below

Huon Hooke, www.therealreview.com, Aug 2019
Deep, bright red/purple colour. Strong pepper and dry Eastern spice aromas, the red and darker fruit aromas beneath. The wine is medium to full-bodied and intense, with firm upright structure and a lovely core of sweet fruit. Abundant tightly-bunched, finely-textured tannins linger well, in harmony with the flavour.  95 pts

Ray Jordan, The West Australian, October 2019
What a suberb example of this blend and style we have here. Perfumed aromas with hints of rose petal, raspberry and savoury plum. There's a dry earthiness on the palate, which balances the sweeter fruits of these three varieties. Understated oak lets the fruit do its  thing. A belter.  96 pts

Jancis Robinson, jancisrobinson.com, October 2019
Very deep purplish mulberry. Sumptuous nose and the fruit disguises the tannin in this. I'd love to show some Bandol growers this! So clean yet very seductive, with masses of ripe fruit. Creamy texture. Pretty smart! 17/20

 

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$42.00
 
SKU: 2019SWMSG
Wine Specs
Vintage
2019
Varietal
Syrah Mourvedre Grenache
Appellation
Frankland River
Harvest Date
27th March & 8th April 2019
Acid
5.00
pH
3.68
Bottling Date
March 2020
Residual Sugar
0.5 g/l
Alcohol %
14.0
Wine Profile
Tasting Notes
Complex and intriguing with an aromatic lift of blue and black fruits underscored by white pepper, violets, Turkish delight and an earthy richness of fresh tilled soil. Soft, full and textural, this wine has a distinct umami character with a fine structured palate of great length. The spice and intensity of Mourvèdre dominates with pomegranate molasses and sappy, rusty tannins, providing the framework for a long and deliciously more-ish finish.
Ratings
NEW RELEASE (SEPTEMBER 1) - NOT YET REVIEWED
Production Notes
The fruit was hand-picked from our Frankland River vineyard in separate lots as flavour and tannin maturity was optimum. Each lot was berry sorted and emptied to small wooden and stainless steel fermenters via gravity to co-ferment together. We incorporated 65% whole bunches and wild fermentation to build structure and texture as well as highlight the distinctive personalities of the fruit from each parcel. The wines spent up to two weeks on skins prior to pressing directly to fine grained large format French oak (9% new) as separate lots which were blended and bottled after 11 months in barrel. The wine was made with minimum effective Sulphites, it is unfined and minimally filtered.
Other Notes
38% Mourvedre, 37% Syrah, 25% Grenache