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2001 Mataro Mourvedre

2001 Mataro (Mourvedre) Wine Details
Price: $15.00 per bottle

Description: Mataro is the Spanish name for Mourvedre, a grape grown extensively in the Rhone region of France as well as north of Barcelona in Spain. It came to California with the earliest of settlers since it could be dry farmed. This wine has unique aromas, taste and mouth feel with a long after-taste. Compliments a wide range of light foods up through a pork loin. 85% Mourvedre and 15% Barbera. A People Friendly Wine! Food Pairing Suggestion: Try a glass of Mataro with peaches and brie on crackers - you'll be coming back for seconds (a favorite at our Passport weekends).

Varietal Definition
As long as the weather is warm, Mourvedre ably tolerates a wide variety of soils. It is popular across the south of France, especially in Provence, where it is responsible for the greatness of Bandol, and many a fine red Cotes-du-Rhone. It is often blended in Chateauneuf-du-Pape; Languedoc makes it as a varietal. Spain uses it in many areas, including Valencia. In the United States, Mourvedre remains a minor factor for now, pursued by a few wineries that specialize in Rhone-style wines. The wine it produces can be quite pleasing, with medium weight, spicy cherry and berry flavors and moderate tannins. It ages well.
A red-wine grape of Italian origin that produces sturdy, tannic wines capable of aging. Barbera is widely planted in Italy’s Piedmont region, where it accounts for half the total acreage. Most California Barbera is grown in the Central Valley and finds its way into generic or proprietary blends. The Sierra Foothills, Paso Robles, Santa Clara and Sonoma, where very warm days are moderated by cool nights, produce some of the state’s best varietal Barberas. The fruit is naturally high in acid, which it retains very well, even in hot climates. Barbera grapes are also high in anthocyanins, but only low to moderate in tannin content. The resulting wines are deep, purplish black in their youth, but tend to early browning and lightening as they age. Tannin from oak aging can help somewhat to stabilize color.


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