SF Chronicle Winemaker of the Year (2018), Ian Brand is know for sleuthing out the finest and and most expressive terroir sites in Monterey, Santa Clara and San Benito counties. He believes this source of Mourvedre comes from “the best block on the Enz Vineyard, and among the best, if not the best Mourvedre plantings on the continent.”
Sustainable and organic farming starting in 2016. 100% Mourvedre. The Mourvedre block at Enz is just under 8 acres and was planted in the 1920s. It’s a dry-farmed 8 acre block consisting mostly of Mourvedre but also Pais, Carignan, Muscat, Alicante Bouschet on 10 x 10 spacing. Vineyard is at southern base of Mt. Harlan on a 5% incline on north facing slope. Soils are granitic sand with significant limestone and dolomite deposits. The Mourvedre is an isolated genetic line from what’s commonly available in California- the budwood was sourced from original 1860s planting in Lime Kiln Valley and brought over by an immigrant vigneron from Southern France. Spontaneous, indigenous yeast fermentation with 50% whole-cluster in concrete tank, and aged on the lees in barrels and puncheon (20% new) for 11 months. Unfined, unfiltered. Bottled and aged 9 months in bottle before release. 178 cs produced.