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Saturday, 5 April 2014

Pyramids Road Mourvédre 2012

2007 Image

A mere fifty dozen produced, i first tasted this out of barrel (one of the two made, one American and one French, both two year old) not long after it had started its journey to becoming a wine. I could see the quality wine it was to become then. 

Dark, earthen, spicy - heady; hints of cured meats, black fruit - cherry, black forest gateaux-esque - touches of dried herb/ garrigue characters in the wine's aroma.

Entry is smooth, black cherry and plum. It's a concentrated affair, then comes the onset of acid - a little unsettling (and I'm not shy of acid) - grainy/ powdery tannin. I kept being drawn back to the black forest gateaux/ liqueur cherry/ mascerated plums. Concludes with a glorious tail of dark matter derived flavour. I'd recommend cellaring for 2-3 years minimum before enjoying. 92+

Tasted on: Thursday 27th March, a Root Day 
Source: Retail, Wine Experience
Price: $35
Alcohol: 14.5%
Closure: Screwcap

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  1. Hi Stu
    I have rather different taste descriptors for this wine than yourself, but still some agreements. Warren has been a bit of an acid fan in the past - concerned about microbes - however he has been increasing his PH numbers over recent years. He didn't add any acid ti this wine. Perhaps because I'm used to Warren's acid treatments I made the comment' "acid is OK but needs to settle". I find this is often the case with his reds - they do need time and there I definitely agree with your comment to leave this wine alone for a few years. Overall it has the profile and, I'm sure,
    will become a great Mourv.

    1. I love disagreement - but would have loved to hear your descriptors as part of the discourse on this.

      Maybe I need to take my own advice and stash a couple away, revisit three years down the road.

  2. Sorry for withholding, I'm home with the worst cold of my life and conjunctivitis in both eyes, been like this for the last 7 days & no reprieve yet in sight. Like yourself I first tasted this wine in barrel. Partly due to the 2012 low yield 3/5 of the fruit is estate and the remainder is from Golden Grove. Anyway just hunted up my TN:

    "Two barrels were used to make this wine, one American, one French and neither were new. Deep crimson/purple with inky depths. Nose is quite closed even after 2 hours, a little bubblegum and some black fruits. Palate is quite tight but this is very young mourvedre, mainly black fruits and black olives, some savoury notes, cedary oak and spice. For such a young tight wine it really is quite luscious with excellent tannins, very smooth and slinky until some drying effect on the late palate, acid is ok but needs a little settling. All in all a deep brooding beast of a mourvedre, built with quite powerful fruit that is only teasing us at the moment and needs a lot of time in the cellar. I've been following Pyramids Road Mourvs for a number of years, the best to date is the 2008, followed by 2010, the early promise of this wine is quite exciting and it may, in time, head the leader board.

    Replaced screwcap and left 2nd half of bottle on the kitchen benchtop overnight.

    Night 2:

    The wine has surprised me by how much it's opened up. Big hit of black fruits, lovely savoury characters, jamon serrano/chorizo. Juicy and opulent, this is a big wine with lots of wow and quite lovely mouthfeel, but it's still very young and will reveal so much more down the track."

    BTW Stu Roger Pike from Marius says that good mourvedre shouldn't be drunk until it's 10 years old.