The birthplace of Mourvèdre is València, Spain where it is named Monastrell. The name derives from the Latin monasteriellu suggesting a little monastery, so it is likely that the vine was first propagated and cultivated by monks. It is also known as Mataró—named after a town on the Spanish coast—and this is the official name for the grape variety in California. The vine thrives in a hot climate and the grapes ripen at the end of the season, up to two weeks later than the Syrah and Grenache that we harvest from the same property; the berries have thick skins making them less susceptible to late-season rot. We fermented the grapes into three small bins—the same fermentors we use for Pinot Noir—and pressed the must after about a week. The wine was racked to seasoned French oak barrels to complete primary and malolactic fermentation and age for 10 months. Medium bodied and dark fruit-herbal flavors that linger. Gold Medal winner.