The 2019 Bourke & Travers Mourvèdre comes from historic Schober’s vineyard near Auburn, in the southern slopes of the Clare Valley. The block is farmed using lutte raisonnée (supervised control, or near-organic) methods. We hand harvested 2.6 tonnes on 9 March and fermented it in three open top vats using varying whole bunch combinations, up to 40%.
It was held carefully on skins in cool conditions for six weeks and pressed on 17 April.
Harvest: 9 March (hand picked)
Average bunch weight: 145 grams