Maroon in the glass, fragrant and herbal on the nose, this Mourvèdre is savory, spicy, full-bodied, with a long, pleasant finish. It’s a beautifully structured wine that is tasting great right now. I’d like to know how this young wine will develop over time. I’ll be sure to ask the winemaker Bertis the next time we connect. He has a love affair with Mourvèdre, and I’m sure he’ll have insight. Read his interview below.
The wine fermented for 30 days with skin inclusion, so expect earthy minerality. 90% Mourvèdre, 10% Syrah, sourced from three granitic soil vineyards in the Sierra foothills, 3000-foot average elevation, and aged in neutral French oak. You know this wine is going to be something special.
OK, what to eat with this beauty? We’re having a full-bodied cioppino tonight with calamari, shrimp, whitefish, and scallops. Find and oversize bowl and some crusty bread. You’re welcome to email me your appreciation for the recommendation tomorrow. Read Bertus’ Wine Characters interview here.