Grenache is both challenging and rewarding because the resulting wine is so transparent to each winemaking and vineyard decision. These grapes were picked when tannins were rounded, but ample to create a firm structure. Whole cluster fermentation provides structure, flavor and aromas; to avoid crushing the berries, we gently destemmed the remaining clusters. To optimize color extraction, we chilled the juice and skins for seven days prior to starting fermentation. For further extraction during fermentation we applied punch-down, pump-over, and rack-and-return techniques. After fermentation, we drained the "free run" wine into once-used French oak puncheons and gently pressed the remaining wine into a brand new Puncheon. We continued to stir the lees weekly. After malolactic fermentation was complete we racked off the thick, gross lees and topped up the barrels. Eighteen months later we carefully bottled this beautiful Grenache.
Winemaker’s Tasting Notes
“Unfamiliar Truth” has a depth that keeps your nose in the glass.
Brimming with lush wild strawberries and rhubarb intertwined with spices of cardamom, white pepper and all spice. Hints of vanilla give way to an almost meatiness to the wine. On the palate the flavors continue and are complemented with a richness of glycerin that gives weight without being cloying. The finish is of firm, but fine tannins, and evidence of subtle oak.
Although drinking wonderfully now, it will absolutely reward the
patience of someone that can let it age for another four to ten years.
Elevation: 900 feet above sea level
Soil: Alluvial Mayacamas loam
Slope and Aspect: East facing, 20-30% slope, terraced
Farming: Sustainable, organic practices, all by hand
Fermentation: 70% destemmed (young vine) and 30% whole cluster (mature vine), 7-day cold soak, 9-day fermentation, 12-day post-fermentation maceration
Aging: Once used French oak Puncheons (500 liter) for 20 months, racked once
Production: 100 cases bottled July 26th, 2017, not fined with very light filtration