We started with a base beer matured in our Missouri oak foeder for 11 months, which provides a hardy and deep foundation for the fruit. Then we added 500 lbs of whole cluster Mourvèdre, which contributes a more rustic fermentation profile and affects the aroma, texture, and tannin structure of the finished product.

After naturally conditioning for 9 months, Mataro presents notes of red plum and raspberry, supplemented by a lovely herbal spiciness from the whole cluster refermentation.