VINEgeek

I was very happy to receive this little monster in the mail last week. I think #TeamMourvedre may have itself a new unofficial mascot, courtesy of Bonny Doon Vineyard. I think he/she needs a name. Morris? Maurice? Morty? Èd? (avec accent grave, bien sûr) Feel free to offer your own suggestions. You may recognize the [...]

Carignane is about as unsexy as grapes get. Firstly, it’s a pretty ugly-sounding word. And have you ever heard anybody say, “My favorite wine is Carignane”? I didn’t think so. When it is used, it’s most often in blend, so today’s varietal Carignane from Cline is suitably oddball. And being “old vines” adds a little extra [...]

If memory serves, Cline’s was the very first varietal Mourvèdre I ever tasted, way back in the mid-90s in the tasting room. If it wasn’t the first, it was certainly the one that made me take notice of the grape. It’s been an old favorite ever since. Producer: Cline Cellars Grapes: 100% Mourvèdre Appellation: Contra [...]

As I’ve noted in earlier posts, I’ve been a big fan of Cline wines since my very first trip to wine country in the mid-90s. Theirs was my first introduction to Mourvèdre and I’ve been a “Mourvèdre-head” ever since. Producer: Cline Grapes: 100% Mourvèdre Appellation: Contra Costa County Vineyards: From a 9-acre block of 100+ [...]

I’ve opened several bottles from Cline recently and I was in the mood  for this Mourvèdre.  Cline is one of the few Cali producers that focuses on this grape and they’ve got some historic old vines to work with. Producer: Cline Cellars Grapes: Mourvèdre (100%, I think … but it’s not stated on the label [...]

Mourvèdre has been a favorite of mine for a long time, probably due to my early attachment to Cline Cellars (see previous posts), one of the few California wineries to focus on the varietal. I liked (and still like) its ability to produce dark, brooding fruit flavors with an Old World earthiness. Nice write-up on [...]

Yesterday was Independence Day (I wish people still called it that instead of  ”The Fourth”) and so that means I, like millions of others, BBQed. Pork shoulder smoked for 5 hours with a mix of Jack Daniels oak chips (made from used aging barrels) and applewood.  Pulled the pork into tender shreds and put on [...]