A juicy, carbonic Mourvedre from Columbia Valley from natural producer, Joe Swick. Grapes are hand harvested and whole bunches ferment semi-carbonically in barrels with indigenous yeast. The skins macerate for about 30 days before pressing. The wine goes into 5-year-old barrels for about 9 months of elevage. The wine is bottled without fining or filtration and has a small addition of sulfur. Serve with a slight chill!
(Mourvedre)