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In our quest to show the purest varietal expression of our Rhône portfolio, we have isolated two “best barrels” of mourvèdre. Originating in Spain, where it is known as “monastrell”, the grape traveled to Southern France in the early 19th century, preferring the warm Mediterranean influenced climate. Some of the best clonal material was brought from Châteauneuf-du-Pape to Paso Robles in the early 1990’s.
With its thick blackish skin, mourvèdre is one of the last grapes harvested at Adelaida. The wine was fermented with native yeast, twice a day punch downs and aged for 19 months in large French oak puncheons, emphasizing the subtlety of wood flavors over heavy toast elements. The wine has a suave, polished texture with dense red fruit, meaty essence, and scents of dried Provençal herbs. Drinking well now, hold through 2020.