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Technical Data

Region: McLaren Vale
Variety: Mourvèdre
Alcohol: 14.5%
Vine Age: 17-51 years
Sugar at Picking: 114.6° Baumé
PH: 3.55
Acidity: 5.71 gms/litre
Residual Sugar: 0.36 gms/litre
Malolactic: 100%
Yeast Type: Saccharomyces cerevisiae    
Richard Hamilton Farm Twelve Mourvedre 2017 - low res.jpg

Farm Twelve Mourvèdre


COLOUR Full vibrant red
BOUQUET Rich, earthy cherry fruit characters, with a delicate touch of nutmeg from aged oak
PALATE The palate is elegant and mouth filling, beautifully textured with both soft tannins and acidity. 
FOOD SUGGESTIONS Southern European cuisine: Paella, Cassoulet, Risotto, Lamb casserole. Excellent with gamey meats - duck, venison.
CELLARING POTENTIAL This wine is lovely as a fresh vibrant wine. Given 4-5 years of age, more complexity will evolve
WINEMAKERS NOTES We selectively picked from our 0.8 ha single vineyard, separating low yielding vines to go into this wine. The grapes were destemmed and fermented in a single small fermenter and pressed once the sugar had been depleted. We wanted the fruit of the grape to shine so maturation was in older oak to gain complexity but not detract from the primary fruit. Mourvèdre is grown widely in southern France and in Spain (where it is known as Monastrel). Along with Grenache it is typically one of the last grape varieties to ripen in our McLaren Vale vineyard.
BACKGROUND INFORMATION Richard Hamilton is the fifth generation of his family to be involved in wine production in Australia. The wine is crafted to present excellent fruit definition and length and typifies both the Shiraz fruit and the McLaren Vale region. 2017 will see 180 years of involvement in the Australian wine industry by the Hamilton family
VINTAGE CONDITIONS 2017 is noted as having a later harvest than in recent years, leading to wines of great style and finesse with good cropping levels. Above average rainfall during winter provided excellent soil moisture leading to budburst. The cooler conditions with good rainfall that continued into spring,  led to delayed budburst and subsequent later veraison. March was warmer than average but the absence of heat wave conditions provided the ideal conditions to finish ripening.
OAK TREATMENT Older Oak for 18 months

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