• 2018 Mourvèdre
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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.
Sarah and Alfredo punching down fermenting must.
[above] Sarah and Alfredo punching down. To extract color and flavor, the grape skins need to macerate in the juice; we accomplish this by shoving the grape skins that have risen to the top back into the fermenting juice. Rather than using pumps and hoses, doing it by hand results in a wine with gentler tannins.

  • Harvested: Oct. 10, 2018
  • Sugars at harvest: 25.0 Brix
  • Bottled: Aug. 9, 2019
  • Cases produced: 116
  • Alcohol: 13.8%
  • Titratable acidity: 6.0 g/L
  • pH: 3.56