Winemaking Notes

107 cases produced

15.2% alc by vol

TA 6.2 g/L

pH 3.62
This 100% Grenache was cold soaked for 5 days to extract as much color and flavor without the presence of heat or alcohol. Native yeast kicked off the fermentation and completed most of it. The skins were lightly pressed prior to dryness to avoid some of the rougher, bitter seed tannins that can show themselves late in the process. A more predictable strain of yeast was introduced to see the reaction to completion and insure a clean fresh wine. 21 months of barrel aging in French and American oak let the wine evolve and gain complexity.