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Discover the story behind the supermarket’s limited-edition Block Series from wine sourcing manager Charles Paterson
Morrisons is known for providing only the freshest, most high-quality seasonal ingredients on its Market Street counters. But did you know it also takes the same care when sourcing its wine? In fact, the supermarket’s all-new Block Series, featuring eight limited-edition wines, is born from its passion for farming and agriculture.
In winemaking, a ‘block’ refers to a specific section of a vineyard that’s distinguished by its own unique characteristics, such as soil type, microclimate, grape variety or vine age. Most supermarket wines combine grapes from many different blocks or vineyards, so it’s rare to find bottles sourced from one block only, which is why the Morrisons Block Series wines have such distinctive flavour profiles.
From rugged hills to sun-drenched valleys, each Block Series wine can be traced right back to its roots, encapsulating the land’s character, the skill of the grower and the personality of the vines.
Here, Charles Paterson, who helped source the collection, explains the thinking behind it and what makes these wines so special.
At Morrisons, we’ve always celebrated the farm-to-table story of our food, and we have a vertical supply chain, so we own our own abattoirs and fisheries. While we don't have our own vineyards or wineries, we do have amazing relationships with our suppliers, which allows us to tell their story.
So, Block Series was born from those relationships, and the fact that we kept discovering amazing wines that were either too small in volume or too niche for our core range.
We wanted to tell the story of farming in relation to wine, which is essentially encompassed by the French term ‘terroir’. Terroir is a combination of the soil, the weather and everything else that climactically influences how grapes flourish in vineyards.
To make great wines, you need great fruit, and to make great fruit, you need great vineyards and growers. And that's what Block Series is all about: celebrating the journey from the vineyard to the glass and creating some really lovely wines in the process.
One good example would be the rioja, as it’s from vineyards in Badarán. Badarán is at 600 metres altitude, which is really high for rioja and right on the edge of what is considered permissible for successful viticulture. It’s oak-aged so it's quite rich, but there’s still an amazing sense of freshness due to the altitude.
Another one would be the sauvignon blanc, which has quite a salty character as Dillons Point couldn't be closer to the sea. It's right on the coast, on the edge of the Wairau region, so you get that saline influence, versus something further inland, which would have more freshness.
The Dillons Point sauvignon goes pretty well with most things, but particularly dishes like grilled white fish or our chicken and avocado salad – just something light, fresh and zesty, to match the wine. Then, the rioja is great with white meat, so roast chicken or pork would work well. It's got a little bit more heft to it, so it can stand up to some stronger flavours.
These godelho grapes are grown in high-altitude vineyards in Portugal’s Douro Superior. The sun ripens the fruit, the schist soils create minerality and acidity, and the cool breeze adds freshness. The result is a crisp, floral wine with a rich mouthfeel and notes of green apple and pear.
This wine blends grapes from three vineyards in South Africa’s Paarl region, where Table Mountain’s granitic outcrops bring minerality and diversity to the soils. The grapes are fermented in 600-litre French oak barrels for a luscious texture and notes of tropical fruit and toasted oak.
Block Series 008 launching later this year.
If I had to pick one, I would probably say the Margaret River shiraz. Typically, you’d think of shiraz as having that big, rich, dark red style of a Barossa shiraz or another high-end area of South Australia. But Margaret River’s a bit cooler and more akin to Northern Rhône syrah from France, as it's a fresher wine. It’s still got all the juicy, inky black fruit of Australia, but it’s a little more subtle and elegant about it.