Varietals: 50% Mourvèdre, 50% Grenache
More Information: The grapes for this wine were macerated with skin contact for fourteen days, including a three-day cold soak, seven-day ferment, and four days extended maceration. The wine was aged for fourteen months in 22% new and 78% neutral oak barrels. The residual sugar is 0.9 g/l and the alcohol is 13.5% by volume.
Tasting Note: This Mourvèdre blend from the Texas High Plains is a luscious, fruit-forward expression with irresistible jammy charm. On the nose, it brims with ripe Concord grape and sun-warmed blackberry, giving it a nostalgic richness—like berry preserves just off the stove.
The palate is plush and full-bodied, saturated with dark fruit compote and layered with savory undertones of baked clay and roasted Portobello mushroom. These earthy accents balance the wine’s fruitiness, lending a rustic authenticity that evokes dry winds, red soil, and wide Texas skies.
Velvety tannins and a long, sultry finish make this wine a standout with herb-rubbed meats, roasted vegetables, or even dark chocolate with sea salt.