Santa Barbara County
Alc. 12.5% by vol.
Overall the vineyard had some rain, but did not make up for the lack of rain years prior. Causing some slightly smaller yields. Giving us a little more concentration, but a little less fruit. Climate was pretty usual, other than the tropical storm down in Mexico. It reached up to SB County causing a heat wave for over a week. Typically heat lasts two-three days, this was a little stressful on the wines. But luckily Mourvedre is a late ripener and we are able to avoid much for problems from the storm.
The grapes were hand harvested at night and brought to the winery in the early morning. We de-stem the fruit into steel open top fermenters. Cold soak for 3 days, we begin punchdowns at the first signs of natural fermentation occurring. Punchdowns four times a day for three weeks until Wine is basically dry. Rack the free run juice and press out the remaining juice from the skins. Juice will then age in neutral oak for 6 months. Wine was racked to tank prior to bottling, bottled unfined and unfiltered. Small doses of SO2 were used during Barrel aging and just prior to bottling.
Smells of watermelon candy, and looks almost similar to a melted watermelon jolly rancher. Pops some Bing Cherry, Red Lightning, Juicy Tannins, with small hints of Organic Potting Soil. Still a fresh amount of tannin on the pallet, it lets you know as you taste it that its a red. Not to be fooled by the color. Give this a little chill if you like, but be warned... it will not last long once opened.
Not your Uncles Mourvèdre, lighter and fresher styled. Less ink and more to drink!