This isn’t one of those super-extracted dry, dusty Mavruds, but a totally different treatment – fruit forward, tangy and supple. It’s filled with crushed blueberry with a lovely herbal twang and very soft tannins. Five days of cold maceration have really helped to accentuate the wild berry perfume.
This is the first year that Eddie Kourian has made a Mavrud, and it’s a great addition to his range. The vines are 40 years old.
Aged in barriques, but not so’s you’d know – the oak is barely perceptible, which is great.