Sparkling grenache
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Jeremy Wine Co.
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Sparkling Grenache

17SPARKGRE

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This is made with red Grenache grapes, but we pick the fruit at around 19º brix, before the color has really developed. Following picking we gently whole cluster pressed and quickly chilled the juice, clarifying it and allowing us a clean base to begin fermentation.

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Our 2017 is a from the same Grenache vineyard as our 2016 sparkling rosé except for this vintage we chose to leave the wine pretty much as true to what came out of the vineyard. Whereas in 2016 we added a very small amount of red wine to tint it towards rosé, in ’17 we chose to forgo the addition.
This is made with red Grenache grapes, but we pick the fruit at around 19º brix, before the color has really developed. Following picking we gently whole cluster pressed and quickly chilled the juice, clarifying it and allowing us a clean base to begin fermentation.
After inoculating with champagne yeast, the fermentation progressed very cold and slowly over the next 6 weeks. Again different in this vintage, we were able to coax the wine through Malo Lactic fermentation for a broader, creamier mouthfeel. Finally when the wine has completed both primary and malo lactic fermentations, before adding a small dosage of sugar and yeast to the clean base wine and bottling it. The sparkling continued to age on lees for the next ~12 months further gaining complexity and mouthfeel.

Tasting Profiles

Fruit Profile
| Earthy|||Fruity |
Tannin Profile
| Less Tannic|||More Tannic |
Acidity Profile
| Less Acidic|||More Acidic |
Mouthfeel profile
| Light Mouthfeel|||Heavy Mouthfeel |
Sweetness Profile
| Dry|||Sweet |

Data sheet

Vintage2017
VarietalGrenache
AppellationLodi
Alcohol11.5%
Wine TypeSparkling Wine
Bottle Size750ml
VineyardTamura
Barrel AgingStainless and bottle aging
Blend100% Grenache
Production100 cases
Cellaring Potential
|1 year||5 years|10 years|

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Sparkling Grenache

Sparkling Grenache

This is made with red Grenache grapes, but we pick the fruit at around 19º brix, before the color has really developed. Following picking we gently whole cluster pressed and quickly chilled the juice, clarifying it and allowing us a clean base to begin fermentation.