A field blend of Grenache and Mataró are fermented in a beeswax lined clay pot. Because of Stan’s philosophy nothing is done or added (or taken away) from the wine. After fermentation the wine is matured for eight months in an old French oak barrique. All in all, you could say the wines just mill about until bottled unfined, unfiltered and with no sulphur additions. Therefore a true natural wine. And it is a great example of what natural wine can be. Bright red and blue fruits, dry earth. Not a wine to keep for the long term, but it is so juicy clean and tasty that will not be an issue.
Mill About is the work of Stan Ivanov. His mantra is “Nothing added, nothing taken away” and the Mill About wines have no additions, no chemicals at any point and no fining or filtration.
One of the major wine regions or Australia. Known for making great Shiraz by any standard as well as Grenache, Mataro, Semillon and much more. There has been a lot of work finding the sub-regions that excel for each style and variety planted.
Also known as Mourvedre in France and Mataro in the new world. It is known for making a muscular, tannic, meaty, savoury wine. It is often the backbone of a blend but in places like Alicante, Jumilla and Yecla it is the major if not only variety in the red wine. Aging can vary depending on winemaker influence.
Spain’s gift to the world. We know it as Grenache and I think everyone has a soft spot for it in some way. Almost too exuberant in expressing its sweet red fruits and high alcohol, it often needs a little bit of other wines to add moderation, structure and depth. Much like Abbott and Costello. Despite this the wines of Priorat, Chateauneuf du Pape, Rioja and Aussie GSMs have an amazing ability to age for the long term.