Mourvedre

Believed to be of Spanish decent (but not confirmed), the Mourvedre grape is a small, sweet thick-skinned varietal that is making a notable increase in popularity around the wine world. Although the production in Spain (where it is known as Monastrell) is declining, the grape is being produced more in areas such as Southern France, Australia and the United States in California and Washington. Mourvedre tends to be late to bud and ripen, producing high alcohol, high tannin wines with somewhat gamey, earthy flavors, dark berry tones and barnyard like aromas (especially when young).

In Southern France, Mourvedre is now being regarded as a desirable wine in Languadoc, Roussillon, Rhone as well as Provence. Here it is used for its structure, intense fruit and the dark berry notes to add to Grenache and Cinsault. The most popular Mourvedre from France is from the Rhone region, where the varietal is blended with Grenache and Syrah (known as GSMs).

Similarly, the Australians are making traditional Rhone style blends with Grenache and Shiraz being added to the Mourvedre. The warmer climate in Australia tends to give these blends more jammy flavors and less earthy notes than in France.

Here in the United States, we see Mourvedre even more frequently as a stand-alone varietal. While found mainly in Contra Costa County, it is planted elsewhere in California as well as Washington State.

Awhile back we wrote an article on the Cline family and their vineyards in California. Fred Cline, grandson of Valeriano Jacuzzi of the pump and spa fame, started Cline Vineyards in Contra Costa County before moving to Carneros. This connection to Contra Costa County inclined Cline to grow and produce some vineyards with Rhone varietals such as Syrah, Viognier, Marsanne, Roussane and Mourvedre. This week we tasted the 2010 Ancient Vines Mourvedre from Cline.

Cline Ancient Vines Mourvedre

Appearance: Deep, dark purple color

Aroma: Hints of eucalyptus and black cherry on the nose

Flavors: Distinct chocolate flavors, with dark plum and rich dark cherry tones

Finishing Notes: Full mouth feel, complex and rich with soft tannins and a touch of black pepper spice on the long finish

Perfect Pairing: We would pair this Mourvedre with cracked black pepper crusted tenderloin steak with a wild mushroom and red wine ragout to bring out the earthy undertones and black pepper spice in the wine.

WINE:30 is written by Karl Bradley and Jody Wuollett, who are both longtime residents of Door County. Jody is the owner operator of Chop Restaurant in the Sister Bay Country Walk Shops and Karl is the General Manager and Executive Chef of the Mission Grille in Sister Bay. They have both been awarded the first level of certification from the Court of the Master Sommeliers.