Tellurian Grenache Shiraz Mourvedre 2010

The Vineyard

The fruit for the 2010 Tellurian Heathcote Grenache, Shiraz, Mourvedre was selected from three separate vineyards in the central and northern zones of the Heathcote region.
The Shiraz was hand picked from our own 5.6ha vineyard on the western side of Mt camel overlooking the village of Toolleen, where the rich Cambrian soils on the block are
in excess of 1.6 metres deep. Fruit for the Grenache and Mourvedre were selected from growers on the eastern side of Mt Camel Range.

Winemaker Tobias Ansted and Viticulturist Tim Brown work closely with these growers to ensure vineyard management and harvesting practices are consistent with our own
vineyard where techniques such as shoot positioning and thinning, fruit thinning, green harvesting and multiple picking passes are adopted to ensure exceptional fruit quality,
and small yeilds with great intensity.

The Vintage

The 2010 season started well with moderate winter rain. Early Spring growth was good followed by a hot spell in mid-November and very good rainfalls late in the month.
December and January were both relatively dry and hot with temperatures topping 40C in early January. February continued to be hot but some decent rainfall kept the vines
ticking over. In March the weather cooled and whilst a couple of heavy rain events caused some nervous moments, the grapes were harvested in good condition.

The grapes for the 2010 Tellurian Grenache, Shiraz, Mourvedre were hand harvested between 25th of February and the 25th of March 2010, between 14.0 and 14.5 baume,
with selective handpicking of only the best bunches to maintain the highest quality and avoid any sun and heat damaged bunches.

The Winemaking

The winemaking philosophy is one that aims to allow the fruit to have full expression with winemaking and oak inputs playing a supporting role. The Grenache, Shiraz, and
Mourvedre the grapes were de-stemmed and gently crushed prior to fermentation, with each parcel kept separate until final blend. The grapes were allowed to macerate on skins
for two days prior to being inoculated with a selected yeast. The Shiraz and Mourvedre grapes were fermented on skins until dryness (approx. 9 days)
and the Grenache was held on skins for a further 10 days post fermentation before pressing to a combination of predominantly French oak of which only 10% was new.
The wine was matured in barrel for 10 months prior to bottling.

The Wine

Bright ruby red colour. Lifted aromas of plum and wild strawberry with some more meaty charcuterie notes and a touch of mint. The palate is soft and supple with lovely sweet fruit leading to a long balanced finish thanks to the ultra fine tannins. A wine that is seductive as a young wine but will gain in complexity and finesse over the next 3-5 years. ANALYSIS: Alcohol – 14.5%, Titratable Acidity – 4.3 g/L, pH – 4.0

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