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Forsyth Brio Kiona Mourvedre 2011 (750ML)

$25.99 $23.89
(You save $2.10)
SKU:
FORRMMOUB1B
 ?  Estimated Time of Arrival:
In Stock
Available Inventory:
28
Quantity:

Other Details

Vintage:
2011
Format:
750ML
Appellation:
Red Mountain
Region:
Washington
ABV:
14.5%
Stock Status:
In Stock

Critic Scores, Reviews & Descriptions

"[Forsyth Brio Kiona Mourvedre] offers a nose of blueberry pie, plum jam and black currant with clove, cinnamon and coffee. There’s delicious balance amid the assertive presentation of those dark blue fruits, joined by focused Earl Grey tea tannins and savory black olive, capped by French press coffee.' - Great Northwest Wine 

Varietal: 100% Mourvèdre
Vineyard: Kiona
Production: 46 cases

This Spanish variety, also known as Mataro, is one of the three varieties often used in blending of Cotes-du-Rhone wines, the other varieties being Syrah and Grenache.  In the vineyard it is late to bud and late to ripen so it needs a warm site, such as the Red Mountain appellation, to fully ripen.  It produces a wine of moderate tannins with good acidity and flavors of perfumed blackberries with a hint of black pepper.  It is a great accompaniment to meals that call for a flavorful wine but without the tannin and weight that Merlot or Cabernet Sauvignon possess.

These grapes come from the Kiona Vineyard on Red Mountain.  This vineyard was planted in 2006 after Scott Williams, winemaker and owner of Kiona Vineyards and Winery, returned from a trip to the south of France where he enjoyed a number of Rhone wines which are usually a blend of Grenache, Syrah and Mourvèdre, commonly called GSM blends.  Scott planted only four acres, enough to parse out grapes to just a few wineries.  Fortunately for these wineries, this exotic Mediterranean variety does well in the unique calcareous and well-drained Red Mountain soil which produce ripe flavorful grapes reflecting the terroir or environment they were grown in.

These grapes were harvested in late October and fermented in a one ton bin.  After daily punch downs to extract color and tannin the wine was pressed and then put immediately into second-fill French oak barrels so as to slowly age the wine without overpowering it with oak.  The wine was aged in barrel for 17 months and then bottled where it was aged another 15 months in bottle to soften and meld the wine.

 

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