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2016 Old Telegram
Wine Specs
100% mourvèdre
Contra Costa County
Vineyard Designation
69% Del Barba, 31% Enea
6.3 g/L
Drinkability: Drinkable upon release (Feb. 2018), 8-12 years ageability
Serving Temperature
58° F
Label Artist
Chuck House
Alcohol %
Wine Spectator
James Suckling

2016 Old Telegram

91 Points, James Suckling

Old Vine Mourvèdre

In Stock
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/ 750 ml

$45.00 per bottle / $486.00 per case
$38.25 per bottle / $432.00 per case (Members)

Wine Profile
Tasting Notes
From the nose, one scents licorice, blood(!) (make that very rare meat), blackberries, wet earth. There is the definite scent of beef bouillon, one of the absolute true signifiers of (proper) Mourvèdre. On the palate, the tannins are very plush and soft, almost a sense of sweetness (emphatically no R.S. in this), but with a really vibrant acidity and very great length. We somehow skirted the peril of over- ripeness and raisination. The wine is rich but also quite elegant at the same time.
91 Points, James Suckling, "A fresh and fruity red with plum and berry character. Medium to full body, soft and velvety tannins and a chocolate, citrus and berry aftertaste. Delicious finish... Drink now." (Dec. 2017) | 90 Points, Wine Spectator, "Precise and well-built, with an intriguing hint of gaminess, offering dried cherry, cured meat and licorice flavors. Drink now through 2024."—T.F.
Production Notes
My brilliant friend, Sean Thackrey and I disagree about many things, but I greatly admire his wines, and am indebted to him for his wine scholarship. He has learned that it has been the historical practice to let wine grapes “rest” for several days before crushing. Independent of whatever explanatory mechanism one might wish to propose for the salutary effect of this activity, it is still a common practice in the Veneto for red grapes. In its most extreme instance, one arrives at Amarone, but I’ve found that even a relatively short period (3-4 days) of indoor air-drying results in a certain degree of concentration of flavor, sugar, and most significantly, a transformation of the stems of the clusters from green to brown, with the disappearance of green, stemmy flavors.
Food Pairing Notes
Wine-braised lamb shanks with herbes de Provence. Enoki mushroom tempura with soy-based dipping sauce. Hoisin-marinated chicken breasts served with wild & brown rice medley. Wild mushroom & thyme pizza. Pork shoulder. Beef short ribs
533 cases
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