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The Mr. V is Lark Hill's Rhone Valley inspired white blend of Marsanne, Roussanne and Viognier. The old 'MRV' blend is more tried and tested in Australia, but this comes at it from a slightly different angle. As with all of Lark Hill's wines the fruit is 100% biodynamically grown - in this case from their slightly warmer Dark Horse vineyard in Murrambateman. Only wild yeasts are used during ferment, with the Roussanne going straight to stainless steel, the Viognier seeing some older oak and the Marsanne a few weeks on its skins. This skin-fermented Marsanne component adds a bit of a funky, savoury character, it's good stuff. With a strong recommendation and 94 points from Gary Walsh, if you love your textural, full-bodied whites then give this a whirl. Delicious and interesting!
What it Tastes Like
"Tangerine, white flowers and funk, old wood spice, suggestion of chicken stock, apricot too. Fleshy, chalky with the grip from skins, a little Viognier viscosity and barrel creaminess, citrus and fresh acid tang, and a perfumed, yet savoury finish of excellent length. Suspect they’ve got this tuned up to perfection for their second vintage. Perhaps not for everyone, but great for me. 93 or 94. Either or." - Gary Walsh (The Wine Front)
94 points. "Tangerine, white flowers and funk, old wood spice, suggestion of chicken stock, apricot too. Fleshy, chalky with the grip from skins, a little Viognier viscosity and barrel creaminess, citrus and fresh acid tang, and a perfumed, yet savoury finish of excellent length. Suspect they’ve got this tuned up to perfection for their second vintage. Perhaps not for everyone, but great for me. 93 or 94. Either or." - Gary Walsh (The Wine Front)
Mr.V' is a blend of the three traditional Rhone White varieties; Marsanne, Roussanne & Viognier - but that is where the tradition finishes. The Marsanne was fermented on skins (approx 30 days) and the Roussanne & Viognier wild-yeast fermented in older French oak barrels. The wine then spent 6 months maturing in oak before blending and bottling. 2014 features a higher percentage of skin-fermented Marsanne that the previous vintage (around 50%), giving a deeper orange colour, savoury texture and a refreshing, crisp palate. Aromatically this wine is a complex blend of vibrant Rousanne (think white flowers and stone fruit), lifted Viognier (apricot & ginger) and a base note of candied orange and macadamias from the Marsanne. This is a wine that will power through food-wine matching, standing up to rich flavours and heavier dishes. 12.5% alc/vol
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2019
About the Producer
The story of how Gruner Veltliner came to be at Lark Hill is an interesting one, and a brave one.
It started with renowned wine writer Jancis Robinson remarking that the variety would be well suited to their site in the Canberra district. An obsession with the grape, and with biodynamic farming, soon followed.
Canberra. A mountain of potential. A sleeping giant of Australian wine. The ability of this region to produce world class wines in only a relatively short history is almost second to none in the whole country. We have some absolute geniuses to thank for developing this region. People have taken notice. Canberra wine is some serious gear. With the ability to produce everything from perfumed and tightly wound Syrah, to razor sharp Riesling and a bunch of emerging varieties in the ground excelling, Canberra will be one of the ‘must watch’ wine producing regions in Australia for many years to come.
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