Mourvèdre is late to break bud and late to ripen.  And indeed, our Radiant Ridge Mourvèdre was picked in the early morning chill of November 1st.  Given the small berry size and thick skins, we opted for doing only 10% whole cluster, just enough to add some spice notes but not enough to overwhelm the palate with tannin.  After a slow, moderate fermentation and 20 days on the skins, the wine was pressed to all French oak, 20% new.  We blended in 4% Radiant Ridge Vineyard Syrah the following spring to round out the palate and fined with two egg whites per barrel to create a more supple mouthfeel.  Bottled unfiltered.