2014 Shiraz 'Cut and Dry'Marq
A self-confessed chemistry nerd, Mark is producing some ‘classics in the making’ using alternative grape varieties and methods including wild yeast fermentation and partial grape drying. This combination of savvy ‘fingers crossed’ experimentation and deep science is yielding some beautiful wine, which is finding its place in bars, restaurants and bottle shops from the South West to Sydney. To show case Margaret River’s capacity to grow unconventional varieties, Marq wines are produced entirely from local grapes grown in Willyabrup, Yallingup and Karridale. While the Marq story celebrates diversity and difference in wine culture and production, it also plays to what they know and love about relaxed, no fuss, fresh is best cuisine. In essence, Marq wine is the story of an accomplished Winemaker at the top of his game taking time out to make exactly the sort of fine, intriguing wine he loves to drink.
The Shiraz grapes are grown at the northern end of Margaret River. At the desired ripeness the canes on the vine are ‘cut’ thus effectively separating the bunches from the vine. The grapes are then left to hang on severed cane to ‘dry’ for a period of 2 weeks whereby the berries shrivel concentrating the flavor, colour, tannin and acidity. After drying the grapes are harvested and crushed into small open fermenters and fermented on skins for 12 days before pressing. After a short period of settling in tank the wine is transferred to French oak barrels with 40% being new and the balance 2-3 year old. The wine is then matured in that oak for a period of 12 months.
This is a ‘very’ full bodied wine with powerful sweet fruit that displays intense red fruit and cedary oak characters with hints of cherry and black jubes. The tannins are big and obvious, but surprisingly soft, velvety and textural.
Margaret River, Western Australia