The Grenache was picked in the early morning hours in mid-September, by hand. We sorted in the vineyard and again in the winery, before destemming and putting the grapes into an open top tank. The grapes were cold soaked for 4 days prior to fermentation, then inoculated and fermented for 10 days. The wine went into neutral oak barrels where it was kept surlies and stirred until just before going into the keg.
The color instantly gives away that this wine will be deep and rich. The aromas are of boysenberry jam, spices