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Wild Child Mourvèdre

Mourvedre is a wine for the adventurous, and this one leans proudly into its wild side. Deep and brooding in the glass, almost inky at the edges. Dark blackberry and black olive on the nose, with a savory, almost meaty undercurrent that is completely its own thing. The palate is full-bodied and tannic, structured and serious, but with enough fruit to stay generous.

Hints of leather, herbs, a whisper of smoke on the finish. This is a wine that commands your full attention, and rewards it.

Blackberry
Herbs
Wild Child Mourvèdre

Carnitas Tacos with Mole Sauce

Slow-cooked, crispy-edged carnitas tucked into warm tortillas and draped in a rich, complex mole. This is a taco worth savoring. Wild Child's Mourvèdre brings dark berry, earthy spice, and a meaty depth that is a natural companion to mole's layered chocolate and chile character.

Ingredients

  • Pork shoulder, cut into large chunks
  • Salt, cumin, garlic powder, oregano
  • Orange juice and lime juice
  • Corn tortillas
  • Store-bought or homemade mole sauce
  • White onion, finely diced
  • Fresh cilantro
  • Radishes, sliced
  • Lime wedges

Steps

  1. Season pork with salt, cumin, garlic powder, and oregano. Place in a slow cooker or Dutch oven with citrus juices.
  2. Cook low and slow until fall-apart tender — 6–8 hours in a slow cooker or 3 hours at 325°F (160°C) covered.
  3. Shred pork and spread on a baking sheet. Broil 5–7 minutes until edges are crispy.
  4. Warm mole sauce gently in a small saucepan.
  5. Warm tortillas and fill with carnitas. Drizzle with mole and top with onion, cilantro, radishes, and a squeeze of lime.
Image Recipe
Carnitas Tacos with Mole Sauce
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Wild Child Mourvèdre 750ml

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