Nose
Fragrant aromas of wild cherry, sagebrush, white pepper, marionberry, truffles, and a hint of smoked meat.
Palate
The medium body mouthfeel includes flavors of cherry, pepper, dried herbs, and grilled meat. The tannins are prevalent but restrained and the apparent acidity is high.
Winemaking
The Mourvèdre at Wallula was planted in 2001 on a steep slope above the Columbia River. The grapes were harvested on October 5th, 70% were destemmed and 30% whole clusters were foot stomped. We removed 10% of the juice to concentrate the resulting wine. The Mourvèdre was cold soaked for three days and fermented in open top fermentation vessels in yeasts native to Wallula Vineyard for 14 days before pressing. The wine completed malo-lactic fermentation in barrel. Only the free run wine was retained, which was aged in 100% French Oak Barrels (12% new) for 18 months prior to bottling.
Appearance
The Mourvèdre has a dark red hue.
