It’s made from fruit taken from the oldest Mourvedre vineyard in the world – 8 rows of vines planted in 1853. (Anything olden in France was wiped out by Phylloxera in the early 1900s). Due to their age, they no longer produce much fruit but what fruit they do produce is always concentrated and deep in its flavours with plenty of structure that comes from the relatively thick skins of the berries and the long hang-time that the fruit enjoys (Mouvedre is always one of the latest varieties to ripen across the Barossa).
"Venerable 1853 plantings here, which perhaps could perhaps be treated to a little less new oak? Still, that’s likely just one of my many foibles. Anyway, this vintage was harvested on the 28th of April, takes in 37% whole bunch, and hangs out in new French oak for 20 months.
Classic scrub herb, orange peel and honey aromatics over black fruit and strawberry, toasty spicy sweet oak noted, but largely swallowed up by intense fruit. Medium-bodied, spice, dark orange chocolate and toffee, thick silty and silky tannin, plenty of savoury and sweet fruit on a very long finish. Good vintage for this wine. Drink 2033-2032+. 95 Points." Gary Walsh - The Wine Front.
“From probably the oldest mourvedre vines in the world (1853). So complex. Dried berries, plums, shiny leather, dusty cellars, mocha, bakery spice, caramel and tarry notes; super depth and length, full, rich, complete. Wow! Drink over 10 years plus. 96 Points.” Ralph Kyte-Powell – Good Food.