"It’s brightly perfumed, with berry fruits, spice and lovely bunchy complexity. It strikes a delicious balance between fruit and savoury tones, with fresh structure and a lasting close. Smashing stuff.
The fruit grows on the Lacey vineyard in Willunga, where rocky clay loam soils lie over the revered Kurrajong geology formation. The almost 20-year-old vines are farmed with minimal inputs, and the winemaking follows a similar path, with handpicking, no additions and bottling without fining or filtration. A portion of the fruit fermented as bunches, and the wine matured for 15 months in seasoned French hogsheads.
Andre Bondar has chosen the moniker Monastrell rather than the more popular Mataro or Mourvèdre because he aims for a more savoury, spicy, medium-bodied wine than the tannic beasts the region is known for.
Andre has always maintained that marginal conditions produce magnificent results, and 2023 releases like this prove as much." - Bibendum
Vegan-friendly
Sustainably-made
Qualifies for 10% discount in a straight dozen
