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Cline Ancient Vines Mourvedre 2010
Food Pairing: Try this wine with grilled lamb, wild mushroom ragout, duck confit or peppercorn crusted beef tenderloin. Check out the recipes at www.clinecellars.com/haveittonight.
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.
Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.
Full of color, ripe fruit, plenty of texture and earthy goodness, Mourvèdre is an important grape in many key regions in the south of France, as well as in Spain and the New World. Mourvèdre is actually of Spanish provenance (there known as Monastrell or Mataro) and is the key variety in Alicante, Jumilla and Yecla. It truly thrives, however, in Provence’s Bandol region, where it shines on its own as a single varietal red and in Southern Rhône where it palys a major part in blends . It is also of great importance in the Southern Rhône alongside Grenache and Syrah—and in California and Australia, as a single varietal wine or in Rhône blends.
In the Glass
At their finest, Mourvèdre wines are robust and full of brambly red and black fruit, and aromas and flavors of herbs, leather, earth, dark chocolate and licorice. 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 both weight and texture.
Mourvèdre used to have significant plantings in California, but the vine lost popularity during the 20th century in favor of other varieties. However, in the 1980s, a group of California winemakers inspired by the wines of the Rhône Valley have been working to bring the variety back into the spotlight. Plantings have since increased and Rhône blends are now a highly-regarded specialty of the Central Coast.