New Customers get 1-cent Shipping on $49+* with code 1CWELCOME
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Behrens & Hitchcock Merlot Oakville 1998
However, the roots of Behrens & Hitchcock are found in Folie Douce, the award-winning restaurant Lisa Drinkward and Les Behrens launched in 1991 in Arcata, California. While Lisa was developing an incredible, French-inspired menu, Les was busy cultivating a superb wine list and cellar which eventually received the Wine Spectator's Award of Excellence. In the course of creating the wine list, Les met many winemakers and received encouragement from several to begin making his own wine. The idea, which seemed almost nonsensical at first, quickly began to take root in Les' mind.
As customers of Les' frequent wine tastings at Folie Douce, Joe Bob and Lily Hitchcock learned of Les' winemaking idea and that Les was trying to raise the startup capital. Almost immediately, the wheels began to turn in Joe Bob's mind. If Les was really crazy enough to make wine, Joe Bob thought he just might be crazy enough to join in the venture. Joe Bob's background in business management - both in the corporate world and more recently as a business consultant and tax preparer - was the perfect complement to Les' winemaking. Joe Bob became General Manager of the winery and, together with Lily, handled the finance and administrative side of the business while also jumping into much of the "dirty work" of making wine under Les' winemaking direction.
The inaugural 1993 crush produced 175 cases and was indeed a labor of love. The two families quickly developed into a team dedicated to the common goal of making small batches of high quality red wine. Over the next three years, the winery expanded to 750 cases per year and took over a new building at Les and Lisa's home as well as a lot of Joe Bob and Lily's house which was used for case goods storage.
In August of 1997, they decided it was time to give up their day jobs and move the winery from Arcata to the Napa Valley. They rented a winery east of Napa where the winery grew even larger to 3,500 cases, but something was still missing. What they really wanted was a winery of their own. After looking at every winery, shack and vacant acreage available in the Napa Valley, they finally found their home on top of Spring Mountain. Les designed the winery, and together with his son, Sean, and lots of helping hands, built the winery in possibly record time as the 1999 harvest was only a few months away. The 1999 crush took place in an incomplete facility with only a generator for electricity. There have been significant additions, including two caves, as production expanded, but this always-under-construction winery, with their crazy dog and beautiful views, continues to be the beloved home of their passion for making small batches of handcrafted wines.
Never lacking in color, tannin, or bold, mouth-filling texture, Mourvèdre is most commonly deployed to provide substance in blends with Grenache and Syrah/Shiraz. Despite being better known by its French name, Mourvèdre is actually of Spanish provenance, originally known as Monastrell. In Spain, it is one of the most commonly planted red grapes, serving as the principal variety in regions such as Alicante, Jumilla, and Yecla. It truly thrives, however, in Provence’s Bandol region, where it produces singular red and rosé wines along with Grenache and [Cinsault]. It is also of great importance in the Southern Rhône alongside Grenache and Syrah—and in California and Australia, where those blends are frequently mimicked.
In the Glass
Mourvèdre/Monastrell is responsible for robust, heady wines with dark berry fruit and a somewhat gamey quality. At its finest, it takes on brambly red and black fruit flavors and hints of herbs, leather, dark chocolate, and licorice. It can be prohibitively tannic in its youth, but well-aged examples can show an impressive degree of elegance and an attractive perfume. In blends with Grenache and Syrah, Mourvèdre provides fleshy texture, tannic structure, and deep color.
This earthy Mediterranean variety loves rustic food—think cassoulet, wild boar ragu, or smoky ribs. Mourvèdre’s tannins are bold but not bitter, lending the wine the weight and texture it needs to pair with such hearty fare.
Mourvèdre used to have significant plantings in California, but it was unfashionable and its presence was quickly declining in the late 20th century. In the 1980s, a group of California winemakers inspired by the wines of the Rhône Valley (aptly named the Rhône Rangers) brought the variety back into the spotlight. Plantings have since increased and “GSM” blends are now a highly-regarded specialty of the Central Coast.