This Estate Mourvèdre was cropped from an estimated 6-8 tons per acre to 4 tons per acre to improve the intensity of the flavor and the color. It was hand picked and fermented in open top fermenters, punched down 3 times a day and pumped over once each day. Mourvèdre is often blended with Syrah to bring spice and fruit to the blend. The downside to the blending is that the character of the Mourvèdre is easily overpowered by wines with strong character. Consequently we went very light, adding only 5% Syrah. We were very happy with the fruit and the finish of the Mourvèdre. Try this with a rare Ahi Tuna with a seared pepper crust.
|Region||CA central coast|