Wine Article

This is certainly the most elegant and high-tone version of this wine made so far. Mourvedre-fruit from blocks planted in 1888, was picked at 21.9 brix (under 13% potential alcohol) and whole-cluster pressed to a stainless steel tank. There, it fermented at cold temperatures using native yeasts. Unlike past years where I allowed the wine to undergo ML to increase richness, this year I only allowed a partial MLF to take place—the result being a slightly higher-tones rosé that I believe is a bit more vibrant and food friendly.