The fruit for this Mourvedre is grown at our acclaimed Spice Cabinet Vineyard on the Horse Haven Hills. This vineyard sits on a southeast slope above the Columbia River. The orientation of the block allwos for morning sun exposure of the Mourvedre with shade from the intense afternoon rays.
2013 was one of the hottest years on record. A moderate winter led into a very hot summer. We saw veraison two weeks earlier than normal and began harvest a week ahead of schedule. A warm dry September allowed for longer hang time of the Mourvedre which contributed to a concentrated flavor development along with ripe tannins.
At the winery, the handpicked Mourvedre was gently destemmed, but not crushed to try to preserve as much whole-berry as possible. We fermented the wine in small open top fermentors with twice daily punch downs. After draining the wine, the free-run wine was rack to two older French oak barrels and one new French oak barrel for malolactic fermentation. The wine was aged in barrel for 30 months before being blended together.
Notes of white pepper, red currants and warm baking spices create layers of complexity in this wine. Powdery tannins provide great texture and body, leading into an elegant finish.