These two varieties are interplanted and are picked together as a field blend. 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. The Mourvedre contributes blackcurrant, floral violet characters and the earthy savoury characters from the Shiraz combine to give a complex wine with lovely structure. Food Match: Braised Beef Cheek Tagliatelle