2011 Santa Barbara Highlands Vineyard Mourvèdre, Cuyama Valley, Santa Barbara County

About the wine

  • Description: Picked even earlier than our 2010, but far from underripe. For 2011, we tread even lighter on the fruit and bottled after only four months in barrel to try and capture its energy and freshness. This is a light bodied wine that builds in intensity over time. Like it day one? Save some for day two or three and call the cops.
  • Grapes: 100% Mourvèdre
  • Elevation: 3400+ feet
  • Picked: 10/19/2011
  • Brix: 22.3
  • pH: 3.55
  • Alcohol: 12.5%
  • Winemaking: 100% Whole Cluster Fermentation. Native yeast. No temperature controlled fermentation. Lightly tread by foot throughout fermentation (1-2x a day). Racked only at bottling. Bottled February 2012 without filtration.
  • Quantity: Three barrels (100% neutral French Oak)

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