Mourvèdre

Chapel Hill Mourvèdre is hand harvested from McLaren Vale vineyards nestled between the rolling Adelaide Hills and the pristine South Australian coastline.

The fruit is destemmed and crushed to traditional open fermenters, where it is inoculated with neutral yeasts. During the ferment, gentle plunging extracts colour, flavour and tannins from the grape skins and seeds.

The skins then undergo long, slow basket pressing, and the free run juice and pressings are combined. Maturation occurs in fine grained French oak barrels.

Deep vermillion, Chapel Hill Mourvèdre treads the line between richness and restraint, full bodied with interwoven layers of spice and firm tannins. Cellaring potential is 10 years.