2018 Charles Melton, Nine Popes, 6x750ml
Availability: In stock
Case size: 6 / Bottle size: 750ml
Critics Score: 94
Publication: Tyson Stelzer, Halliday Wine Comapnion
Drinking Dates: Now-2028
50% Grenache/Garnacha 48% Syrah/Shiraz 2% Mataro |
Charlie Melton was one of the first to recognise the value and tradition of the Barossa Valley's old-vine Grenache, Shiraz and Mourvedre (Mataro) vines. While others were pulling out Shiraz to plant more fashionable varieties, Charlie and a small band of Barossa winemakers were convincing farmers to keep their historic vineyards. These wines were initially styled on those from the Rhône, but are now considered leading examples of the varieties in their own right. Charles Melton has produced premium Barossa red wines since 1984. Charlie's wines have wonderful balance and freshness, with the use of French oak giving them a supple texture and balance. The grapes are dry grown, chemical free and harvested from the winery's own vineyards in Tanunda and Lyndoch.
The estate vineyards now comprise 32 hectares, the oldest having been planted in 1947, with the balance planted from the late 60s onwards. The estate vineyards are supplemented by other growers with whom Charlie has worked for a number of years. The oldest grower block dates from the 1880s, with a number ranging between 70 and 100 years old..
Vineyards
The Grenache in this blend comes from old bush vines in the Barossa, many of which are over 80 years old. The Mourvèdre is also from a small parcel of bush vines in the Eden Valley, whilst the Shiraz is trellis grown. The blend is made up primarily of grapes from Charles Melton's prime vineyards plus some from the vineyards of a small number of trusted partner growers. None of the vineyards are irrigated, they are all dry grown. This coupled with the low yielding old vines leads to great concentrations of flavour in the grapes.
Vinification
Nine Popes was vinified with a couple of key objectives in mind. Both whole bunch fermentation and destemmed but uncrushed berries were used during the maceration period, to ensure the greatest degree of fragrance along with cool fermentation temperatures and careful cap management to gain the silky texture and density that the Popes is known for. The 2017 underwent malolactic fermentation in a mix of old and new oak, where it remained for 18 months. The wine was then transferred to new French oak for a further twelve months prior to natural settling and bottling.
Vintage
Average winter and spring rainfall set the vineyard up for a great season. Warm and dry conditions in late spring and early summer encouraged early ripening and harvest began the first week of February.