Why: Grenache is one of my hallmark varieties and I have wanted to work with this variety because of its suitability to California, its propensity to make both vin de soif and vin de garde wines, and its ability to translate terroir.
Vineyard notes: Bates Ranch grown sustainably without pesticides & herbicides, dry farmed. Prudy Foxx is the consultant and she is an advocate of soil health and eliminating glyphosate in the vineyards she works with. Spilling out of the eastern side of the Santa Cruz Mountains is the infamous Bates Ranch.
Tasting Notes: I often explain that my Grenache is a light and fragrant style which is dictated by the vineyard much more than winemaking because often people expect a boozy ultraripe wine from Grenache. This delicate expression of Grenache showcases a very aromatic nose of crushed strawberry, hibiscus, & tamarind. A lite and silky wine with a low abv. Ever so slightly petillant, best served with a light chill.
Vinification: While an October pick is considerably late by California standards, I was the first to pick to preserve natural acidity. A whole berry native fermentation lent a semi-carbonic character to the wine, and delicate pump overs were utilized to maintain the integrity of the berries. Pressed just before dryness to maintain freshness but also based on tasting the skins. The wine was aged in puncheon, and barrique on lees for 10 months. Racked once before bottling. Unfined, and unfiltered.