Circumstance Mourvèdre 2020

Waterkloof, teknisk ark/fact sheet (waterkloofwines.co.za – linket fra waterkloofwines.co.za, hentet 2026-10-18): 2020 Waterkloof Circumstance Mourvèdre; druer: Mourvèdre; alkohol 13.5%. Producentens noter (engelsk): Fact sheet: IT’S REALLY ALL ABOUT THE VINEYARDS Originally from Spain and named after the Spanish city, Murviedro, Mourvèdre is known as the signature varietal in France`s Bandol region and also used in the Languedoc and Southern Rhône as part of their red blends. It is a later ripening variety that enjoys dry, warm and sunny conditions. For this reason, our Mourvèdre is planted as bush vines to harness the heat units from the earth, when temperatures drop in the evenings. It is also a wind-resistant vine, therefore it is unnecessary for us to give them trellis support, as we do with our windswept Sauvignon blanc vines, for example. We use organic and regenerative methods and adhere to Old World, sustainable practices in our vineyards to ensure that the vines are nourished and in balance. Our soils are free of chemicals and are kept healthy by using plant extracts, fungi and bacteria from our own organic compost. The two single vineyard blocks are approximately four kilometers from the sea and are planted at a height of between 270 and 300 meters above sea level. The soils are of sandstone origin with medium sized stones, helping with drainage. The yield for this vintage was on average just 2 tonnes per hectare. A GENTLE HAND We follow a ‘less is more’, minimal intervention winemaking philosophy for all our wines and the grapes are tasted at regular intervals to determine optimal ripeness and flavour development. We pick our grapes early in the mornings, when they are still cool, which helps to preserve the flavours. The red varietals are sorted and placed into wooden fermenters by the use of a gravity flow system. We do natural whole-bunch fermentation for all our Rhône varietals and believe that tannins should be extracted slowly and gently during the fermentation process. In order to achieve this, we stomp the grapes twice a day with our feet instead of using a machine or doing pump overs. The wine then spends roughly one month on the skins, after which it is run down via gravity and the skins are pressed in a basket press. Malolactic fermentation also takes place naturally in barrel, without the addition of bacteria. Our Mourvèdre was aged in older 600L French barrels for about 27 months. […]