Henry Phillip Winegar was a successful businessman with roots that run deep in the Livermore Valley. H.P. cut his teeth in the wine industry in 1891 when he purchased 13 acres on which he primarily grew Mourvedre. This meaty, gamey Mourvedre hits all the classic notes and is a testament to our decision to grow and produce Rhone varieties here in the Livermore Valley.
Mourvedre is one of my biggest challenges each vintage. It has taken some time to figure out this finicky grape, and while I don’t feel like I have mastered this variety, the wines have tremendously improved over the years. We have managed to capture rich fruit flavors while balance acidity and oak. The finished wine has plenty of funky, meaty, smoky undertones, but the plush plum driven fruit, berry accents and hints of floral notes really lead the way. The 2013 Mourvedre is without question our best effort on this variety and has become a house favorite amongst our staff.
Harvested and delivered to the winery on October 24th, 2013 for processing. 50% destemmed and fermented in open top bins and inoculated after 4 days cold soak with icv gre yeast. The remaining 50% was destemmed and underwent native fermentation, both lots were pressed together after 18 days on skins. Full ML conversion in barrel. Cellared in 75% 2nd use French barrels and 25% new American barrels. Decant, serve slightly below room temp!
Wine TypeRed Wine
Varietal Composition100% Mourvedre