Mourvedre grown on our estate vineyards in the Santa Clara AVA located in the Central Coast. Clone 4 on rootstock SO4, planted originally in 1990 and grafted over to Mourvedre in 1996
The grapes were hand harvested on October 16, 2019 and allowed to cold soak for 3 days. Primary fermentation lasted 10 days. 80% of this blend was aged for 18 months in concrete tank while 20% of the blend was aged in new french oak.
Food Pairing Notes
Think umami and savory flavors such as duck, lamb, pork sausage, other grilled meats where a backdrop of smoky flavors would compliment the spicy savory characteristics of this wine. Dishes with soy or bright cherry flavors would also be great.