Cline Cellars Late Harvest Mourvedre 37.5cl
Working with ultra-ripe raisiny fruit to make this delicious wine had its challenges. The yield of concentrated grape juice was about half of what was attained from the grapes used to make Mourvedre table wines. The must began to ferment after three days in the tank. Cline choose not to add yeast to the tank instead allow natural yeast to do the work. This age old tradition of Fred Clines grandfather, is used to contribute complexity to the blend. Fermentation progressed and in a matter of three weeks the combination of alcohol and sugar caused the fermentation to draw to a close. Cline racked the wine to 30% new French oak barrels allowing the fruit flavors show through without being masked by the oak.