Savour BlackBookAsia Magazine is elated to introduce Mobbile to our UHNW/HNW VIPs and corporate clients, a brand dedicated to crafting genuine artisan wines, applying ancestral gestures and practices, in partnerships with passionate growers. The ancient preserved land of Tasmania is naturally suited to human scale viticulture, a temperate maritime climate instilling balance and energy into its wines. Slow maturing grapes are harvested from sustainable and organic vineyards across the island, carefully sorted and transported in small crates to ensure berries integrity.
Set in a wide rejuvenated manufacturing space in Hobart capital of Australia’s island state, Mobbile cellar is perfectly adapted to small batches vinifications, in a collaborative spirit. Reaching for substance, wild yeasts ferments are encouraged, basket pressed juices and wines flowing only by gravity, without use of pumps. Bottling is manual, eluding fining or excessive filtration. Mobbile wines is in essence, the best of Tasmania encapsulated. “Once in a very blue moon, does one come across a wine brand like Mobbile, their White Smoke 2019 in particular is simply spectacular.” BlackBookAsia Group Founder, Gabriel Tan
WHITE SMOKE 2019
Terroir: Tamar Valley, Northern Tasmania Soil: Pebbly limestone, sandstone and clay
Viticulture: Frank Huisman Wine making: Franck Herbaux
Grape variety: Sauvignon Fermentation: oak barrel – Stainless steel tank – wild ferments
Maturation: 11 months in oak barrel – stainless steel tank Filtration: light pre-filtration
Bottling: Manual – March 2020 Closure: Stelvin Production: 1120 bottles 750ml
*Savour BlackBookAsia Magazine Recommended* A departure from the majority of Australian and Kiwi Sauvignon wines privileging early maturity herbaceous character, citrus and tropical fruits notes encased in bright acidity. Instead, high maturity berries were gently basket pressed into a stainless steel tank (75%) and a fresh Francois French barrel (25%) for wild yeasts alcoholic /malo-lactic fermentations and maturation on full lees. The result is a textural wine combining ripe white fruits, smoke and spices.
LEG 2019
Terroir: Tamar Valley, Northern Tasmania Soil: Clays and gravels on basalt
Viticulture: Bruce McCormack Wine making: Franck Herbaux
Grape variety: Chardonnay Fermentation: oak barrel – wild ferments
Maturation: 11 months in oak barrel Filtration: light pre-filtration
Bottling: Manual – March 2020 Closure: Stelvin Production: 275 bottles 750ml
We just love the names given for the various wines and Leg is a singular wine resulting from an unexpected late access to a top Tamar site. In what was certainly the last Chardonnay picking of the area, 450 kg of extra matured, gorgeously roasted grapes in perfect conditions were collected. Unsurprisingly, juice yields at the basket press were pretty low so the nectar filled only a single Francois French barrel and it took several months for wild yeasts to eat all sugars up. What came out of the cask is a voluptuous wine packed with aromatic intensity, perfectly kept fresh and lively by the signature natural acidity of the Tamar terroir.
BRUCE 2019
Terroir: Tamar Valley, Northern Tasmania Soil: Clays and gravels on basalt
Viticulture: Bruce McCormack Wine making: Franck Herbaux
Grape variety: Cabernet Sauvignon Fermentation: Stainless steel tank – wild ferments
Maturation: 11 months in oak barrel
Bottling: Manual – March 2020 Closure: Stelvin Production: 580 bottles 750ml
Tasmania has decided Pinot Noir should be its poster grape and Cabernet today accounts barely for 1% of total vineyards planted on the magical island. So, fermenting the beautiful late ripening berries, bursting with cassis and peppery aromas immediately makes one feel privileged. Aged in seasoned French barrels, this vibrant wine, slightly exuberant in its youth, shares a common swing with some far away Loire Valley counterparts in France. Let’s pour more Cabernet in our glasses! No filtration nor fining needed.
SEVERED HOSE 2019
Terroir: Tamar Valley, Northern Tasmania Soil: Clays and gravels on basalt
Viticulture: Bruce McCormack Wine making: Franck Herbaux
Grape variety: Cabernet Sauvignon Fermentation: Stainless steel tank – wild ferments
Maturation: 10 months in stainless steel tank Filtration: light pre-filtration
Bottling: Manual – March 2020 Closure: Stelvin Production: 400 bottles 750ml
BlackBookAsia Group’s database in Japan especially the ladies, this wine is for you. Watching the already deep pink juice of perfectly ripe Cabernet bunches flow under the basket press is a joyful feeling. A few crates hijacked “with permission” from the BRUCE batch, simply to enjoy a rosé when you need it, on its own back from work, with some sashimi slices or a bowl of ramen noodles. Stepping away from engineered salmon colored beverages flowing into so many summer holiday glasses, Severed Hose is a pure straightforward wine with barely a drop of sulfite and a mouthful of small crushed red fruits.
INTERO 2019
Terroir: Sorell, Southern Tasmania Soil: Black clay on basalt
Viticulture: Don Di Giovanni Wine making: Franck Herbaux
Grape variety: Pinot Noir Fermentation: Stainless steel tank – wild ferments
Maturation: 11 months in oak barrel – 8 months stainless steel tank
Bottling: Manual – December 2020 Closure: Vinolok Production: 580 bottles 750ml
Again no fining nor filtration is done in the production of the first chapter in the quest for the elusive Tasmanian Pinot Noir spirit, with its fair share of interrogations. 50% whole bunches fermentation to reach the savory core of the fruits and a destemmed balance offering zesty sweetness, aged in a fresh Francois French barrel and a seasoned cask before settling a few months in vat. The wine possesses much energy, revealing stalky notes, juicy wild cherry aromas and smooth tannins.
EDGING 2019
Terroir: Freycinet Coast, Eastern Tasmania Soil: Clay on dolerite
Viticulture: Howard Egdinton Wine making: Franck Herbaux
Grape variety: Cabernet Sauvignon / Franc / Merlot / Petit Verdot
Fermentation: Stainless steel tank – wild ferments
Maturation: 20 months in oak barrel – 2 months in stainless steel tank
Bottling: Manual – February 2021 Closure: Vinolok Production: 755 bottles 750ml / 51 magnums 1500ml
The East Coast is warm and scenic, its vineyards under the regulating influence of the nearby Tasman sea. A classic Bordeaux variety blend was picked at optimum maturity, from a low cropping plot grazed by merino sheep during winter months. Wild yeasts fermented and bottled without filtration after a couple of years on lees, Edging offers much concentration and structure while retaining a fresh tension. Exuding a deep spicy fruit perfume, this dark wine shall reward cellaring and ample breathing. The magnum formats are perfect for special occasions and gifting.
The team at Savour BlackBookAsia Magazine is ecstatic to announce that Mobbile has been nominated for Global Winery Of The Year 2022. Stay tuned for the results comes year end.
BlackBookAsia VIPs and Corporate Clients email vip@blackbookasia.com for more information
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