From the famed, biodynamically farmed Sawyer Lindquist Vineyard in Edna Valley, comes our 2017 Grenache. To maximize and balance fruit extraction, we used 40% whole clusters in an open top fermenter, stomping on the whole clusters, before de-stemming the rest. The wine is 80% Grenache and 20% Syrah. Grenache, being an oxidative varietal, is handled differently than Syrah. The grapes are pressed shortly before they get to dryness while there’s still plenty of CO2 to protect it. Then it goes direct from the press to neutral barrels, where it’s aged on the lees for 18 months. At that point, I make a barrel selection and we rack it for the first time using gravity instead of a pump.
Only 4 barrels produce, less than 100 cases