A kaleidoscope of
flavour and textural profiles
T he mature Moppity Vineyard, with its gnarly old vines, is perfect for producing ultra premium wines. By comparison, the vineyard is considerably larger than what is required for premium production.
Since 2009, all of the fruit on the vineyard has been cared for as though it is going into the Reserve label. Realistically, Moppity will only ever make a maximum of 400 cases (of the Reserve's), meaning the excess is reclassified to the tiers below. Consequently, there's Reserve wine in every Moppity wine.
T o make a Reserve wine, you need to apply high end, expensive and intensive viticultural practices. This is normally applied to just a few blocks because the low yields maximise the cost (which is justified by the increase in quality).
World class wines have personality and complexity. To put the Moppity Reserve wines into that same elite global class, Jason needed more building components.
F rom 2009, the same expensive viticultural practices and low yield targets have been applied to the entire vineyard. Streaming every block to Reserve level.
At 170 acres, the Moppity Vineyard has a magical mix of unique blocks, planted to various clones on undulating terrain with a variety of aspects, elevations and soil types. In the right season, any of the thirty blocks are able to produce Reserve grade wine; each with its own unique personality.
B y utilising all the fruit on the vineyard, Jason has unlocked a kaleidoscope of flavour and textural profiles, which have built much more complex Reserve wines.
In addition to that, and as a direct result of funnelling the excess fruit into Moppity's other labels, Moppity has built a strong consistent brand that regularly over delivers in both quality and value. It's certainly not the 'normal' approach, but it has worked well for Moppity. With high praise from Australia's leading wine critic, James Halliday being awarded across the ranges.