This 2020 Baby Bush Mourvedre certainly hits the Mataro nail on the head: it's earthy, tannic, plush and layered with purple fruits. It's actually only medium-bodied rather than the oft expressed full-bodied iterations—a good gateway Mataro for the uninitiated.
Drink 2022 - 2029
Erin Larkin, Wine Advocate (Jul 2022)
Shows trademark savory characters, such as coal dust, as well as violets, blueberries and wet stones. The palate is also savory, with a rich thread of concentrated blue fruit. Sanguine finish. Drink or hold. Screw cap.
James Suckling, jamessuckling.com (Nov 2021)
About this WINE
Dean Hewitson must surely rank as one of the most talented winemakers of his generation. For twenty-five years Dean has learnt his trade via Roseworthy College, Petaluma, UC Davis University C.A., Oregon, France and Italy before setting up in his own right at the well-insulated Adelaide Milk Factory on London Road on April 11th 1998. His experience abroad taught Dean the value of old vine fruit, something he took to heart as he built a 30,000 case business on Barossa Shiraz, Grenache, Mourvedre as well as McLaren Vale Shiraz, Eden Valley Riesling and Victorian Viognier.
Ten years on sees Dean consolidating his success as he finally puts his roots down at No.1 Seppeltsfield Rd, Dorrien, in the heart of Barossa Valley. Building has begun on a new red wine cuverie while the estate's 50 year Semillon vines on the banks of the Para River have already been grafted over to Mourvedre. Dean has also recently purchased a forty-two year Grenache vineyard in the Barossa Valley and a Sauvignon Blanc site among the Adelaide Hills.
In the meantime Dean continues to source fruit from up and down the rich terra-rossa Barossa Valley, notably from the Old Garden Mourvedre bushvine site planted in 1853 and the Three Corner Grenache, Rawlands Flat vineyard dating back to 1890. He has made it his life's work to propogate the next generation of these fabulously old, living monuments by grafting their buds onto 30 yo rootstock. Dean uses opentop stainless-steel fermentors before careful lees elevage in french oak barrels.
Barossa Valley is the South Australia's wine industry's birthplace. Currently into its fifth generation, it dates back to 1839 when George Fife Angas’ South Australian Company purchased 28,000 acres at a £1 per acre and sold them onto landed gentry, mostly German Lutherans. The first vines were planted in 1843 in Bethany, and by the 1870s – with Europe ravaged by war and Phylloxera - Gladstone’s British government complemented its colonies with preferential duties.
Fortified wines, strong enough to survive the 20,000km journey, flooded the British market. Churchill followed, between the Wars, re-affirming Australia’s position as a leading supplier of ‘Empire wines’. After the Second World War, mass European immigration saw a move to lighter wines, as confirmed by Grange Hermitage’s creation during the 1950s. Stainless-steel vats and refrigeration improved the quality of the dry table wines on offer, with table wine consumption exceeding fortified for the first time in 1970.
Averaging 200 to 400 metres’ altitude, the region covers 6,500 hectares of mainly terra rossa loam over limestone, as well as some warmer, sandier sites – the Cambrian limestone being far more visible along the eastern boundary (the Barossa Ranges) with Eden Valley. Following a diagonal shape, Lyndoch at the southern end nearest Gulf St Vincent is the region’s coolest spot, benefiting from sea fogs, while Nuriootpa (further north) is warmer; hot northerlies can be offset by sea breezes. The region is also home to the country’s largest concentration of 100-year-old-vine Shiraz, Grenache and Mourvedre.
Barossa Valley Shiraz is one of the country’s most identifiable and famous red wine styles, produced to a high quality by the likes of Rockford, Elderton, Torbreck and Dean Hewitson. Grenache and Mourvèdre are two of the region’s hidden gems, often blended with Shiraz, yet occasionally released as single vineyard styles such as Hewitson’s ‘Old Garden’, whose vines date back to 1853. Cabernet Sauvignon is a less highly-regarded cultivar.
Wines are traditionally vinified in open concrete fermenters before being cleaned up and finished in American and French oak barrels or ‘puncheons’ of approximately 600 litres. Barossa Shiraz should be rich, spicy and suave, with hints of leather and pepper.
Mourvèdre, aka Monastrell in Spain, is a common blending partner of Syrah and Grenache (aka Garnacha in Spain). In Australia and California it can also appear under the name Mataro.
Mourvèdre's bastion in France is Bandol, where it reigns supreme in the red blends and yielding a savoury, gamey, herby wine. It also commonly features in Southern Rhône, Languedoc & Rousillon blends.
The grape needs a warm climate to ripen fully. Its stronghold in Spain are the appellations along the south-east Mediterranean(Murcia, Jumilla, Bullas), where it produces rosé, dry red and sweet fortified wines. Monastrell has played a significant part in Spain’s vinous heritage; it nurtures wines that are deep in colour and richly tannic, sometimes overbearing in their intensity and concentration