No, not Gordon Ramsay, Robert Ramsay!

Gordon Ramsay's 'food drama' programming is occasionally interesting to watch, depending on your appetite for cranky, foul mouthed British restaurant moguls. On the other hand, Robert Ramsay Cellars (no Ramsay relation!) is always interesting to drink.  This wonderful small boutique winery was the very last stop of an extensive tasting day I had in the Woodinville Warehouse District, 30 minutes from downtown Seattle several months ago.

Generally speaking, the last tasting of the day often gets short shrift; taste buds are taxed and feet are tired. However, as soon as I sampled the wine I was energized. Robert Ramsay Cellars may have been my last stop, but it was as if I had it the proverbial wine jackpot.  I found my favorite wines of the day and some of the most memorable wine making of this trip to the westernmost wineries of Washington State by a completely chance wander into a tasting room next to where our car was parked.  

The special bonus for me was the generous gift of a quarterly vintner’s club membership by my wine tasting ‘partner in crime.’ He also shared my enthusiasm for these wines.  So, when Robert Ramsay Cellars wines arrive at my door every few months, I do a happy dance, which includes clapping and jumping up and down. Really.

Today, I want to review a wine I shared with friends a few nights ago. It was a bottle of Robert Ramsay’s 2011 Mourvedre Columbia Valley.

Wait. Mourvedre? What’s that? The Mourvedre grape is not well known in the US. though it is planted widely in Spain (where it is known as Montrasell) and in the Rhone and Provence regions of France. Mourvedre produces small thick-skinned berries that are deeply colored, and have bold tannins.  The grape tends to ripen late in the growing season and often has higher sugar levels that translate into high alcohol levels during fermentation.  It is most often seen as a component of Cote du Rhone Blends or “GSMs” (Grenache, Syrah and Mourvedre Blends). Mourvedre is also used in Rose winemaking.

While the varietal came to California back in the late 1800’s, Mourvedre is new to Washington State – it was first planted in Washington state in 1983 in the Yakima Valley, which is home to the largest concentration of vineyards and wineries in the state.  In general, New World Mourvedre tends to be less tannic than Old World versions. The Mourvedre grape varietal is seeing a rise in popularity with Washington winemakers.
  
It is rare to taste a wine that is 100% Mourvedre, so I was excited to open this bottle just to get a sense the ‘unadulterated’ character of the new world version of this varietal.

The Robert Ramsay Mourvedre was very dark ruby in color, with aromas of black cherry, big floral notes of violets, brambly fruit, and peppercorn spice.  On the palate I tasted blueberry, baked fruit, a mineral, earthy character and a smoky, savory quality as well.  Though there were tannins, they were softer and rounder than I had anticipated, almost velvety. This wine is dry but lush with a lovely fullness in the mouth, and a smooth, fairly long finish.

Unfortunately, only 343 cases of the 2011 Mourvedre were made (I did say this was a boutique winery right?) The Wine Advocate gave this wine 91 points, and was it was also rated one of the
 Top 10 Best New Wines in Seattle Magazine, if you care about scores and reviews. I feel lucky to have a few bottles of this wine in my collection, as you won’t likely find this particular Mourvedre wine East of the Mississippi. 

If you do like Rhone style wines or ‘GSM’s’, try further educating your palate by dissection; take a look at the bottles you buy to see what percentage of the wine is from each grape varietal.  Typically a supporting player, the Mourvedre grape helps gives deep color, rich floral notes and a tannic structure to the Grenache (which is lighter and gives brighter fruit notes) and the Syrah (which often gives black fruit, spice, and characteristic bacony, savory notes). 

Or, see if you can find a bottle of 100% Mourvedre to better understand the ‘lesser known’ grape in these blends. I have to say that I, for one, like how Mourvedre shines on its own.

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