2022 Mourvèdre


This Mourvèdre is driven by a passion to bring community together. Whether over your favorite Filipino dishes or enjoyed on it’s own on a warm day by the pool (slightly chilled!). Vibrant with acidity and grippy soft tannins, you’ll enjoy layers of ripe red cherries, bramble fruit, plum, cocoa, and a hint of baking spice–and everything nice. 

Shipping only in California 


VARIETALS: 90% Mourvèdre, 7% Petite Sirah, 3% Syrah

AVA: Contra Costa County

VINEYARD: Del Barba Vineyards. Historical vineyard that’s been around for over 130 years. These ancient tree-like vines (head trained) grow own-rooted on Delhi blow sand, decomposed granite that has been deposited by wind and water. The delta has hot days and little rainfall, but the vine’s roots go deep(more than 40 feet) to reach the water table below, allowing them to be dry-farmed. 

PICKING DATE:  September 4th, 2022 

HARVEST: Hand harvested at 23 Brix

WINEMAKING: Day cold soak, inoculated with D80 yeast, 15% whole cluster carbonic maceration

AGING: 9 months in Francois Freres neutral French oak 

BOTTLING DATE: June 4th, 2023

ALCOHOL: 12.8%


Around The Vineyard

Discover reasons
to love Kabayan

Reason #1

Low intervention

Throughout Justine’s winemaking practices, she is constantly adapting to the rhythms of nature, the readiness of the vineyards and the evolution of the individual wines. Her philosophy is to work with the fruit, not against it, to find a balance among all components of a wine, and bring out its true expressive character.

Reason #2


This wine embodies community in every aspect of the process. From a production space offered by Sunset Cellars, a friend making the idea more real through the creation of the wine label, friends helping harvest grapes, to mentorship through out the vinification. From vineyard to bottle, this wine wouldn’t have been possible without the support of family and friends that believe in our winemaker’s dream. It’s truly because of community that this dream came to fruition.

Reason #3

Pairs well with
Filipino food

The making of this first vintage was inspired by the lack of conversation around pairing wine with Filipino food. This played a huge role when deciding what grape varietals to work with and the style produced. It’s delicious on its own, slightly chilled on a warm day, but goes really great with dishes the winemaker grew up with such as pork sisig, fried bangus (milk fish), bulalo (beef bone marrow soup), or Filipino chicken BBQ. 


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