Watermill Winery 2011 Mourvèdre
From apples to wine grapes
The orchards around Milton-Freewater produce some of the best apples in the world. Over the last several decades, the Brown family has developed a reputation for producing some of the highest-quality fruit in the region. And their Blue Mountain Cider Company is renowned for its hard ciders.
A decade ago, the Browns decided to try their hand at wine. With several estate vineyards on the Oregon side of the Walla Walla AVA (and now, in The Rocks District AVA), they were committed to using sustainable farming practices to produce grapes deeply rooted in the terroir.
At first, the plan was to grow grapes and sell them. But after a few years, the winemakers at Chateau Ste. Michelle told them the grapes were so good they should launch their own winery. And Watermill was born.
Now, Andrew Brown is the second-generation winemaker (and cidermaker) leading the way. Whether it’s the classic Bordeaux blends or single-varietal wines like Mourvèdre and Petit Verdot, Watermill’s wines are a showcase for the Milton-Freewater area.
Cellar 503 Tasting Notes
Watermill Winery, Milton-Freewater, Oregon
Mourvèdre has historically been a blending grape, suffering silently among its more renowned cousins. But in the last few decades, as GSM blends (Grenache, Syrah, Mourvèdre) became more common, it gained its own reputation. And now, we’re seeing more and more wineries bottle 100% Mourvèdre. One reason to try them whenever you can? Mourvèdre is known for strongly reflecting the character of the land in which it is grown.
An unusually cool spring and summer followed by a warm, dry late fall season helped fuel Watermill’s balanced, elegant, food-friendly Mourvèdre. It is lush and sensuous with red fruits, cherry, and plum; followed by more savory notes of licorice, unsweetened cocoa, and tobacco. A rich, full mouthfeel gives it a lovely balance. Just 125 cases produced!