2012 Par la mer


Inspired by Bandol in Southern Provence, Par la mer reminds one of the inspirational foods and spices of the Mediterranean.

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Product Description

Inspired by Bandol in Southern Provence, Par la mer blends Grenache, and Cinsault into a base of Mourvedre. The result is a broad spice pallet reminicent of cinnamon, cardamon, and white pepper, and an extremely smooth finish.

BLEND: 72% Mourvedre, 20% Grenache, and 8% Cinsault

APPELLATION: Snipes Mountain

VINEYARDS: Upland Vineyard, Red Heaven


ALCOHOL: 14.4%

Food Pairings

A wealth of food will pair with Par la mer. The broad spice pallet will accompany Italian, Greek, or North African dishes. If you like spicy food, try your favorite dish with Par la mer.


McKinley Springs: Deep in the Horse Heaven Hills, McKinley Springs was first planted in wine grapes in 1995, where the Andrews Family has been farming for 3 generations. The soils are deep sandy loams on top of broken basalt and are very well suited to the heat loving Rhone varietal grapes. Robert Ramsay Cellars has been working with Rob Andrews and McKinley Springs since before 2005, where we source Syrah, Mourvedre, and Cinsault.

Upland Vineyard: Upland Vineyard is a truly unique growing site in the Yakima Valley. It is predominantly planted on a steep south facing slope above the Yakima River and farmed over the last four generations by the Newhouse family. The soils are silt and broken basalt and Grenache loves this vineyard. Many of the top Grenache wines made in Washington coming from Upland Vineyard. Robert Ramsay Cellars sources Grenache, and Cabernet Sauvignon from Upland Vineyard.

Tasting Notes

Like the spice merchants “Ras El Hanout” or special house blend, Par la mer smells like a broad brushstroke of North African and Middle Eastern spices. Lush fruit accompanies the pallete with a mouthfeel and finish that feels oh so smoooooooooooooooth, (yes it is Dizzy Gillespie smooth). A very balanced effort once again, elegant and finesse driven.