Friday, May 9, 2014
kitsapweek
page 29
This full-bodied wine is rising in popularity Mourvedre is on the radar of wine makers and consumers NW Wines By ANDY PERDUE and eric degerman
D
ifficult to pronounce and still relatively obscure, Mourvèdre is a red wine grape you will want to become acquainted with because it is a variety on the rise in Washington. Though not as famous as Syrah or Grenache, Mourvèdre plays an important role in France’s Rhône Valley as a blending grape. Rarely has it played the lead role, but adventurous winemakers now are diving in. The grape seems to be pronounced a couple of different ways, but the leading contender is “moor-VAY-druh.” It is a full-bodied red that pairs well with grilled or braised meats, as well as dishes that include lentils or mushrooms. Last year, Washington wineries crushed 800 tons of Mourvèdre, putting it on the radar of consumers and winemakers alike. Here are a few delicious examples worth exploring. They are made in small amounts, so ask for them at your favorite wine merchant or contact the wineries directly. n Knight Hill Winery 2011 Mourvèdre, Wahluke Slope, $28: Owner Terry Harrison runs this rising star in
Above, Joe Hattrup is the owner and viticulturist at Sugarloaf Vineyard in Washington’s Rattlesnake Hills. He is growing some of the state’s most sought-after grapes. Left, Josh Maloney is director of winemaking for Milbrandt Vineyards near Mattawa. The winery’s tasting room is in the Yakima Valley town of Prosser. Great Northwest Wine Slope — which is owned and operated by her husband, Tedd Wildman. The resulting wine is magnificent, with aromas DUTY-HONOR-COUNTRY
Washington’s Rattlesnake Hills, not too far from Yakima. Prosser winemaker Anke Wildman brought in the grapes for this superb example of Mourvèdre from StoneTree on the Wahluke
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