This is just the second release of Farvie Mourvèdre, a wine crafted from a draconian selection of dry-grown bush vine Mourvèdre on the same kidney-shaped patch of dirt as the vines for the Farvie Grenache in the Wilson’s Pool vineyard. The vines here face northeast on leaner topsoil and with a higher percentage of coarse lateritic gravel; the roots have now made it down into the clay beneath. Meticulous fruit-thinning and selective hand-harvesting over multiple passes ensured Swinney achieved fruit as close to perfect as possible. Last year’s release fermented entirely as whole bunches. This year, the bunches and berries were smaller, requiring Mann to tweak the percentage (66%) to achieve the perfect balance. According to Mann, the Farvie Mourvèdre loves bunches: “It helps to balance the wildness, gaminess and rustiness of the fruit while accentuating the spice element of the wine.” Regarding the process, the wine spent 11 days on skins before being pressed to large, fine-grained, seasoned French oak vessels, where it matured for 11 months. As if last year’s wine didn’t set the bar high enough! “It might be my favourite wine I’ve ever made from Swinney,” says Rob Mann. “It’s so pretty; there’s a lovely natural balance and vitality that’s sometimes hard to capture. It’s pretty close to being a very, very good wine.”