The Mourvèdre is drawn from dry-grown bush vines on Wilson’s Pool Vineyard, planted in the early 2000s on rich gravelly-loam soils. The fruit was picked by hand when flavour and tannins were perfectly ripe, then sorted berry by berry and transferred via gravity to a single stainless-steel fermenter. It fermented with 18% whole bunches to highlight the variety’s distinctive ferrous qualities, fine structure and wild spice notes. The new vintage spent 11 days on skins before being pressed to fine-grained large-format French oak, where it matured for 11 months.