Product Description:

Grenache Blanc and Grenache Gris fruit, picked seperately at low brix- Grenache Gris harvested on Sept. 18th at 10.5 brix. Grenache Blanc harvested on Oct 8th at 19.7 brix. Destemmed into rotary fermenters for ~4-5 days of cold soaking the must on skins. Fermentation in the rotary fermenter for gentle extraction, another 8-10 days, then pressed to stainless steel tank. Fermented to dryness. The wine was kept very cold and no addition of sulfer from harvest until dryness. Extremely low sulfur addition before bottling. Sourced from Central Coast CA • De-stemmed into rotary fermenters for 4-5 days of cold soaking must on skins • Fermented in the rotary fermenter for gentle extraction another 8-10 days to dryness • Wine was kept very cold and no addition of sulfur from harvest until dryness • Extremely low sulfur addition before bottling• Aromas of fresh apricot, citrus & bergamot, palate shows peach, apricot and citrus peel