We made our Grenache by hand-picking the fruit before sunrise at the biodynamically farmed Demetria Vineyard and destemming all of the fruit once it arrived in the winery. We like long 30 day + macerations on Grenache because the skins are so thick it takes a little longer for the fermentations to start and for the fruit to break down.
Our Grenache was just bottled, but it is delicious upon release, and is intended to be drunk now. However, if you’re into delayed gratification, you will be rewarded over the next 5-7 years as it softens and picks up funky earth and tobacco notes to compliment its vivid cherry fruit. Wine is always changing, but at bottling, our 2018 Grenache is medium bodied and brooding with cherries, figs, tar, exotic spices, cured meats and dark black fruits.