When we made our first vintage of Mourvedre in 2008 it was an untested variety, new to the Snake River Valley. We originally intended to use it as a blender in our first red blend with Syrah to make our Syrah more peppery and add a bit more structure. When the grapes came in it seemed like an anomaly that the grapes smelled like black pepper when they were crushed into the fermentation bins. In this vintage the same thing occurred. We crushed the grapes into the fermenter and they filled the winery with the smell of crushed black pepper.
You can taste and smell the black pepper character through and through in this wine. Though the black pepper is present now after it has aged for a year in the bottle the fruit notes and a touch of oak are making themselves more pronounced. The palate and aromatics both carry notes of huckleberry, marionberry, and a bit of cherry. The palate has a touch of coco powder and light woody notes accentuating the pepper character.
We love this wine paired with a lightly seasoned and grilled tri-tip, lasagna, or as a special treat with wild game or lamb grinders. It should age gracefully for the next 5-7 years.