After an early budbreak and moderate summer, we started picking on September 2 at Brosseau, then September 4 at Coastview - a full two weeks earlier than the year before. The Mourvedre was picked on September 18 and 20. We fermented each of the varietals separately with most lots employing 100% whole clusters. We pressed the native yeast fermentations after 17-26 days on the skins. The soils and moderate climate of these sites are no doubt responsible for the vibrant and lively character of this blend. Gentle extraction in small 1.5 ton fermenters followed by a gentle press into French oak barrels (mainly neutral oak) produced a wine with great structure and mouthfeel.
