The Grenache I make from here is very unique both in color and aroma. The sandy soil over limestone and the naturally thicker skin of Grenache coupled with my gentle processing make for a carbonic ferment for the majority of the grapes time in the fermenter. This results in a fresh, fruity, and floral nose that’s echoed in the mouth, but with more tannin than the color suggests, however it is very well integrated tannin, not blocky and clumsy.
- Central Coast
- Soil Type
- Loam over pure diatomaceous earth
- Farming Practices
- Annual Production
- 110 Cases
- Vinification Method
- 100% Whole Cluster, hand sorted and foot tread. Open top ferment for 12 days, punched 1-2 times a day. Stored in Francois Freres Barrels used at least 6 times.