The 124-year-old Mourvèdre vines at Bedrock Vineyard were picked October 12th at 25.0 Brix. While we are fans of the judicious use of whole clusters with this variety, the rachises (i.e., stems) in this vintage seemed unusually green and bitter to us. As a result, we felt it best to fully de-stem and produce a wine focused purely on fruit. (It could be argued, I suppose, that stems detract from fruit and are, in essence, an extra ingredient to the wine.) After a five-day cold soak, indigenous fermentation began. On October 31st, the wine was pressed to all French oak. Bottled unfined and unfiltered.