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2013 Den Hoed Mourvèdre

2013 Art Den Hoed Mourvèdre

Will the real Mourvédre please stand up? Take notice of this varietal on it’s own with lilac, black plums, leather and spice notes that makes the overall complexity thrilling.

Tasting notes
This is a rare treat: a chance to taste varietal Mourvedre. Outside of Bandol in France and Jumilla in Spain, Mourvedre is more often than not used for blending. But man, a bottling like this makes you wonder why that’s so. It’s well priced, single vineyard, and tiny produc- tion (115 cases), and it offers fantastic varietal character: wild plummy/grapefruit fruit, brambles, and roasted gamey notes. There’s also this lovely high-toned floral note (lilac?) that keeps things so fresh and expressive, and an emerging note of leather spice. Each sniff seemed to lead to another aromatic note; the overall complexity is thrilling. The palate continues the theme for Kerloo: vibrancy, energy, lift. This is yet another transparent wine, chock full of honesty and purity.
—PAUL ZITARELLI, Full Pull Wines
Production notes

All blocks were hand harvested and destemmed into open-top 1.5-ton fermenters. OK, maybe just a tad of whole cluster just because that’s how I roll. We fermented this lot really cold to keep the varietal on its classic bright/spicy/gamey side. A series of pump-overs (circulating the juice throughout the fermentation process) and/or punch-downs (mixing the skins with the juice) were done 2-3 times per day for approximately 12 days with a delestage done at peak fermentation (12-15 brix) to ensure full extraction. Then lightly pressed and put to barrel on lees for malolactic fermentation, stirring every two weeks to enhance mouthfeel.

Varietal Composition100% Mourvedre
AppellationYakima Valley
Vineyardden Hoed
Harvest Date10/23/2013
Acid .61g /100ml
Aging100% neutral French oak, aged 17 months
Wine StyleRed
Volume750 ml
Bottling Date04/28/2015

Hooray for our first vineyard-designate Mourvedre. As everyone knows, I started making Mourvedre in 2011, and this year it made it as a single-varietal bottle. My dear friend Dustin Tobin and I went to school together learning to make wine. Art Den Hoed Vineyard, located in Grandview, Washington is managed by Dustin. Sitting at roughly 1,300 feet in elevation, grapes are allowed to ripen slowly without the danger of freezing—cold air has to settle at its lowest point, so if fruit sits at a higher elevation it is a little safer. This works perfectly for my style and yields what I feel a Mourvedre should taste like. I am so honored to be working with such a great vineyard and grower. Thanks, Dustin. I didn’t mess it up!!

2013 Den Hoed Mourvèdre
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