120 cases produced
Our Grenache grows on a steep hillside at 2,000-foot altitude in the granitic and volcanic soil of our vineyard estate in the Shenandoah Valley of the Sierra Foothills. It is grafted on special drought tolerant rootstock which allows it to dig deep in this soil for water and we dry farm it. It thrives in the warm daytime breezes from the Central Valley and cool Sierra evenings, a 30 degree swing in temperature. We grow the famous "Alban" clone, originally brought to California by "Rhône Ranger" John Alban who worked as a winemaker at the Château Rayas in Châteauneuf du Pape. We are extremely excited to see this Grenache clone thriving on our estate! It is super rare in the Sierras to find it and we have 2 acres growing.
The 2018 season was characterized by lighter rainfall than usual with a totally dry December and February. Half the season's rain fell in March which contributed to good vine growth. Bud break was about a month later due to many cold nights in March/April. With the delayed start, harvest ended up being about 3 weeks later than usual.
Our Grenache was harvested on September 4 at a Brix of 25.2 and pH 3.4. After crushing the grapes we removed the stems to minimize tannins and herbal flavors, fermented and punched down the wine manually over two weeks, and then gently bladder-pressed it. No oak was used in order for you to enjoy and taste the pure Alban clone fruit. Secondary malolactic fermentation was done over six months during the winter and the wine was aged for 18 months to naturally settle prior to bottling.
The Grenache is a lighter body with ruby red color. It has aromas of strawberry, cherry, pipe tobacco, and fennel seed. The palate has mild tannins and a velvety feel, ample acidity and a lingering minerality on its lengthy finish. This is our first bottling and we are extremely pleased with how it turned out and hope you will too.