Once upon a time, Mataro used to be relegated to the renown ‘GSM’ blend, but we are more than happy that it gets its time in the spotlight as a single varietal wine.

Known as Mourvèdre in the Rhône and Provence regions of France, and it’s called Monastrell in the Valencia and Jumilla D.O.’s of Spain. In the Barossa, we like to call it Mataro.

What’s it like we hear you ask?

We like to employ a large percentage of whole cluster in our Second Take Mataro, around 85% depending on the fruit, as it opens the wine up and shines a little more light on the detailed, spice-laden Mataro fruit. Wild fermented and nine months in French oak (5% new) and again unfined and unfiltered.

It smells and tastes of pure, juicy dark berry and blue plum fruits, underscored with exotic spice, some floral top notes, earthy tones along with hints of charcuterie and scattered herbs.

There is a purity to its fruit and a savoury flick to its tail as the wine trails off with a fan of spicy, ripe dark and blue fruits.