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Mourvedre

2011 Mourvedre Santa Barbara County

2011 Mourvedre Santa Barbara County

Currently, Mourvedre is most commonly known for its “work” in southern France; however, it is the second most planted grape varietal in Spain, where it dates back to 500 BC. At Tre Anelli, we think Mourvedre has some impressive longevity, and matures beautifully in Santa Barbara County. Though it is typically a late-to-ripen varietal, our 2011 Mourvedre developed classic earthy aromas of spice, pepper, and truffle. You’ll find its structure and body to be chewy and heavy. But fear not! Your taste buds will enjoy bold raspberry and coffee flavors, ending with silky tannins. And, according to tradition, Mourvedre performs best as a blending grape—we think it sits in your glass nicely all on its own! Or, pair it with grilled meats such as parmesan and garlic chicken sausage over creamy pasta!        

126 cases produced                     

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26.00 x
2012 Mourvedre Santa Barbara County
26.00 x
2010 Mourvedre Santa Barbara County

2010 Mourvedre Santa Barbara County

Like a handsome secret agent, Mourvèdre has many aliases and admirers all over the world.  Known as Mourvèdre in France, Mataró in Portugal and Monastrell in Spain, this grape dates all the way back to 500BC when the Phoenicians planted it in what is now Catalonia, Spain.  Fast forward to Santa Barbara County circa harvest 2010 – the cool summer weather slowed the maturation of the typically late-to-ripen Mourvèdre grapes, which gave the fruit plenty of time to develop greater depth in flavors.  Aromas of red fruits give way to flavors of blackberry, red raspberry with hints of coffee and anise on the mid-palate all backed by silky, mellow tannins.  Pair this with grilled meats especially pork tenderloin, roasted duck, orecchiette pasta with chicken sausage or break the “white wine with fish” rule with Chilean sea bass topped with a lobster sauce.  Salute!

119 cases produced

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26.00 x
2010 Diavolessa Santa Barbara County

2010 Diavolessa Santa Barbara County

Diavolessa (which means “she-devil” in Italian) isn’t a grape, it Tre Anelli’s name for a proprietary red blend.  The 2010 Diavolessa consists of mostly Petite Sirah, along with some Mourvedre, Sangiovese and Tempranillo.  Meticulously combined to bring out the best characteristics of each varietal, the wine is deeply colored with aromas of bright red fruits that lead to enticing flavors of black cherry, cola and black raspberry.  This complex beauty evolves in the glass, so if you are patient enough to let it breathe you will be rewarded with hints of dark chocolate and espresso.  Diavolessa’s balanced acidity and well integrated tannins make it incredibly food friendly.  How about beef tenderloin with rosemary gorgonzola or pappardelle with lamb ragù?  Or go with a tried and true local menu like Santa Maria style tri-tip topped with salsa fresca and pinquito beans.

76% Petite Sirah, 14% Mourvedre, 5% Sangiovese, 5% Tempranillo

119 cases produced

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40.00 x
2011 Purple Beast Santa Barbara County

2011 Purple Beast Santa Barbara County

Does the name Purple Beast pay homage to the Beastie Boys?  Or classic rockers Deep Purple?  Or perhaps the name alludes to Prince and his Purple Rain?   Or Hendrix and his Purple Haze?   Our lips are sealed on this, so you can decide for yourself.  Don’t be fooled by its quirky name, Purple Beast packs serious flavor.  You’re treated to a seductive nose of plum, sage, anise and hints of dried orange peel.   The blend of mostly Petite Sirah and Syrah with some Mourvedre, Petit Verdot and Tempranillo has a fruit forward palate of cherry and red plum with earth, truffle and licorice.  Try some paired with duck breasts with apricot-Szechuan peppercorn sauce or rosemary & balsamic marinated lamb shanks.  Or embrace your inner rock star and pair Purple Beast with your very best air guitar playing.

201 cases produced

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42.00 x