A former research biologist who worked on the human genome project, Kristie Tacey (she uses the original spelling of her family name for her winery) parlayed her lab skills into work at several wineries before starting her own label in 2009. As she has gained more experience in winemaking she has moved steadily further down the path of natural winemaking while taking care to add, with scientific precision, just enough sulfur to keep spoilage organisms from obscuring the subtle nuances of grape and vineyard. Her wines all have a consistent focus on aromatic intensity and freshness. Her Mourvedre is far from the traditional Southern French or Spanish versions that have a gamey, leathery intensity along with towering tannins, but is also not the light, fruity, Mourvedre-as-Beaujolais-Nouveau style that has gained popularity using grapes from El Dorado: this wine sits at the midpoint between those two poles. Wonderful with lamb.