Produced by Ian Brand, SF Chronicle’s 2018 “Wine Maker of the Year”!
Sustainable (organic 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 planting in Lime Kiln Valley and brought over from an immigrant from Southern France. Spontaneous fermentation with 50% whole-cluster with stems, other 50% whole berry. Aged in 3 neutral barriques and 1 new lightly toasted 500 L puncheon. The portion that went into new puncheon spent 3 months before returning to barriques. 11 months total spent in barrel. Unfined, unfiltered. Bottled and aged 9 months in bottle before release. 94 cases produced.