2021 Grenache

I never set out to make Grenache, but one day while walking the Costa Vineyard Greg intorduced me to Joey Tamura and his Uncle. Joey was managing the farming of the field at that time and we quickly struck up a rapport that lead to a friendship and the introduction to Joey's field of Grenache. Over the years and many chats at the tailgate of our trucks talking tomatoes, politics and weather we 'd finally circle back to the vineyard and how to approach farming for the year. Joey separates our rowes of the vineyard and applies some extra care in dropping fruit, pulling leaves and generally guiding the fruit towards greatness.

The first years of making Grenache turned out to be lessons, the wine turned our very pretty but there were certain elements that over time we've come to know we just have to approach differently than some of our other varietals. This means more gentle handling during fermentation to reduce the extraction of harsh tannins and reducing the contact with oxegen to retain the vivid but delicate color and aromas. All of these are important, but one of the key elements in making great wine is great working relationships with growers. The equasion is simple, (great tasting fruit = great tasting wine).

On the nose, bright notes of raspberry, sweet tobacco, and baking spice are complimented by hints of rose petals. Prominent tannins on the palate, with a well rounded body are enhanced by flavors of vanilla, clove, and ripe strawberry, leading to a lingering finish.