For the 2014 Grenache, we sourced the grapes higher on the hill in the Alban clone. It was picked on September 24th and half was de-stemmed into the fermenter, meaning we used 50% whole clusters. It fermented with native yeasts and minimal manipulation. We used our feet to stomp the grapes as the fermentation progressed. It was pressed about 30 days later into a neutral 600 L barrel.
63 Cases Produced