The 2019 vintage was defined by its extremely cool harvest that yielded wines with the lowest pH’s I have ever harvested. The Grenache has the acid structure and tension of a much cooler region which makes for a unique and rare expression. The aromatics jump out of the glass with notes of ripe cherries, raspberries, and violets, while the palate is silky smooth and echoes red fruits on the nose with more earthy and meaty tones coming from the Mourvèdre.
The Grenache was picked on October 3rd, fully destemmed and fermented with yeast propagated from the southern Rhone. Once dry, the Grenache was racked to neutral French oak barrels. The Mourvèdre was picked October 15th, fermented with 100% whole clusters, and racked to neutral French oak barrels. After completing malolactic fermentation, the Grenache and Mourvèdre were blended together and aged an additional nine months.