Groundwork Mourvedre 2014
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Parker
Robert -
Spectator
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Robert Parker's Wine Advocate
Another sexy wine that will have you pouring another glass is the 2014 Groundwork Mourvedre Santa Barbara Highlands Vineyard (100% Mourvedre aged 18 months in almost all neutral oak). It is medium to full-bodied, textured and lively, with classic notes of spice, underbrush, kirsch, caramelized meats and sweet cherries. It opens up nicely in the glass and is another no-brainer geared for drinking over the coming 3-4 years.
I continue to love these value priced releases from Curt Schalchlin. He gets some great fruit from throughout the central coast, and these are forward, textured, character-filled wines ideal for near term drinking.
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Wine Spectator
A racy, spicy red, with dried cherry and smoked pepper aromas and snappy raspberry, licorice and spice cake flavors. Drink now through 2024.
Other Vintages
2017-
Dunnuck
Jeb
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Wong
Wilfred
Full of ripe fruit, and robust, earthy goodness, Mourvèdre is actually of Spanish provenance, where it still goes by the name Monastrell or Mataro. It is better associated however, with the Red Blends of the Rhône, namely Chateauneuf-du-Pape. Mourvèdre shines on its own in Bandol and is popular both as a single varietal wine in blends in the New World regions of Australia, California and Washington. Somm Secret—While Mourvèdre has been in California for many years, it didn’t gain momentum until the 1980s when a group of California winemakers inspired by the wines of the Rhône Valley finally began to renew a focus on it.
With a dry and mild climate cooled significantly by moist ocean fog and breezes, Santa Barbara County is a grape-grower’s dream. Part of the larger Central Coast appellation, Santa Barbara is home to Santa Maria Valley and Santa Ynez Valley. The conditions here provide an opportunity for nearly effortless production of high-quality cool-climate Central Coast wines. This is also the site of the 2004 film Sideways, which caused Pinot Noir’s popularity to skyrocket and brought new acclaim to the region.
Chardonnay and Pinot Noir are the stars of Santa Barbara, producing wines marked by racy acidity. Crisp Sauvignon Blanc and savory Syrah are also important. The region is home to many young and enthusiastic winemakers eager to experiment with less common varieties including Chenin Blanc, Grüner Veltliner, Trousseau Gris, Gamay and Cabernet Franc, making it an exciting area to watch.