Called Monstrell in its native region of Spain,
Mourvedre is most famous in Southern Rhone for its blending
capabilities. Notoriously playing the role of “M” in
GSM blends, its beautiful dark color and high acid and tannin
attributes offset that of its lesser Rhone comrades. The varietal
thrives in the red volcanic soil found on Shannon Ridge
Vineyard in High Valley, in Lake County. This spot produces
fruit with deep, rich flavors due to the cooling affects of nearby
Clear Lake.
Label Art by Sandra Ortiz Taylor of San Francisco, California
| Vintage: | 2008 |
| Appellation: | High Valley |
| Acid: | .58 |
| PH: | 3.84 |
| Alcohol %: | 14.9 |
| Tasting Notes: | This varietal is known for its zingy, spicy, slightly gamey flavors - it’s not an excessively fruity grape! The nose slowly reveals red berry richness with a licorice edge upon opening. On the palate think savory - toasty, herby, coffee. Oak barrel aging adds an additional layer of vanilla with an enticingly smoky finish. Its balanced acids, chalky tannins and dry finish make this a great food pairing wine. Try with a hearty sausage stew or grilled meats. |
| Vineyard Notes: | During the 2008 growing season the elements played a huge role in our vineyard management – from frost to drought, high winds to heat waves, we were hard at work from start to finish. Initially, harvest began early in August, but cooler temperatures slowed things down and it continued at an even pace that lasted into October. |
| Winemaker Notes: | The grapes cold soaked for 3 days prior to fermentation. Fermentation went to dryness and lasted 14 days. The wine was then lightly pressed to maintain a delicate balance between flavors, color and tannins. The 2008 Mourvedre spent 17 months in French oak barrels before bottling in April 2010. |
| Production: | 365 cases produced. |
This varietal is known for its zingy, spicy, slightly gamey flavors - it’s not an excessively fruity grape! The nose slowly reveals red berry richness with a licorice edge upon opening. On the palate think savory - toasty, herby, coffee. Oak barrel aging adds an additional layer of vanilla with an enticingly smoky finish. Its balanced acids, chalky tannins and dry finish make this a great food pairing wine. Try with a hearty sausage stew or grilled meats.
During the 2008 growing season the elements played a huge role in our vineyard management – from frost to drought, high winds to heat waves, we were hard at work from start to finish. Initially, harvest began early in August, but cooler temperatures slowed things down and it continued at an even pace that lasted into October.
The grapes cold soaked for 3 days prior to fermentation. Fermentation went to dryness and lasted 14 days. The wine was then lightly pressed to maintain a delicate balance between flavors, color and tannins. The 2008 Mourvedre spent 17 months in French oak barrels before bottling in April 2010.
365 cases produced.
