The grapes off our steep, south facing three-acre block of Grenache at Denner Vineyard yield an amazing variety of flavors from top to bottom. Soils, exposure and elevation are just different enough from top to bottom, that the grapes require three different harvest dates. The top third ripens first, producing ripe fruit with searing acidity. The middle third follows usually three weeks later and is a bit tamer with respect to acidity. The last third down at the bottom is always a nail biter. Threats of rain and frost tempt us to bring it in prematurely. Patience prevails and the results are always stunning. Blending the three lots of fruit provides just the right balance of fruit and acid that Garnacha fans have come to know and love.
Elevage: Concrete fermentors were employed for the first time in 2009, to bring additional softness and minerality to the Grenache. The third pick was fermented, 50% whole cluster, in a concrete fermentor, then pressed and aged for 9 months in concrete. The other two picks were fermented in stainless steel and aged in 50% new French 500 liter puncheons. Color: Magenta. Aromatics: Candied pomegranate, anise, mountain strawberries, spice and aged pork fat. Palate: Seductive red fruits, rose petal and spice are framed with moderate acidity and tannin.