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Winemaker Rob Mann describes the Mourvèdre as “the most audacious, emotive wine” of the Farvie trio. It’s crafted from a draconian selection of dry-grown bush-vine bunches on the same kidney-shaped patch of dirt as the Farvie Grenache vines in the Wilson’s Pool Vineyard. The vines here face northeast on leaner topsoil and with a higher percentage of coarse lateritic gravel; the roots have now made it down into the clay beneath. Meticulous fruit-thinning and selective hand-harvesting over multiple passes ensure Swinney achieves fruit that is as close to perfect as possible.
According to Mann, the Farvie Mourvèdre works beautifully with stem inclusion. “It helps to balance the wildness, gaminess and rustiness of the fruit while accentuating the spice element of the wine.” Fermented with 100% whole bunches, the wine spent 14 days on skins before being pressed to large, fine-grained, seasoned French oak vessels, where it matured for 11 months. It’s the wildest, most intoxicating of the three Farvie wines, compared, by the maker, to a deep dive into a 600-page novel. 13.6% alcohol.