Mourvèdre
Mourvèdre needs heat and patience, and our warmest southern blocks give it both. A long, slow ferment and twenty-two months in barrel produce a wine of real gravity: earthy, structured, and rewarding to anyone willing to wait.
Inky purple-black, staining the glass.
Black plum, game, wet earth, dried fig, a curl of woodsmoke.
Brooding and muscular, with dense tannin and a savory core.
Enormous and earthen, unfurling for the better part of a minute.
Cassoulet, braised oxtail, or anything cooked over coals.