Grenache Blanc and Grenache Gris fruit, picked separately at low brix - Grenache Gris harvested on Sept 28th at 20.5 brix. Grenache Blanc harvested on Oct 8th at 19.7 brix. Destemmed into rotary fermenters for about 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 sulfur from harvest until dryness. Extremely low sulfur addition before bottling.
40% Grenache Gris, 40% Grenache Blanc, 10% Grenache, 10% Orange Muscat.
Aromas of fresh apricot, citrus and bergamot. Bright, fresh palate with peach, apricot and citrus peel. Textured and vibrant.