2023 Grenache Blanc

Golden straw in color with aromas of pear, honeysuckle, pineapple, candied lime, tangerine, and wet stone. A bright and lively entry with a medium body layered with minerality and fresh natural acidity. The finish is long and satisfying. TG (2/24)

Limestone soils and proximity to the Pacific provide ideal growing conditions for grenache blanc to thrive. The grapes were pressed as whole clusters, fermented, and then aged on the lees for six months. The wine has great concentration, bright acidity, and appealing minerality. This delightful wine is enjoyable now or can be aged for four to five years. TG (2/24)

Western Paso Robles is the epicenter of new Rhône plantings in California. We first sourced Rhône grapes for our Grenache Blanc from Adelaida Vineyards. This was followed by a second bottling with grapes from Halter Ranch. Both vineyards are in the cooler climate and limestone soils of the Adelaida Hills District within the Paso Robles AVA. Then Mike Dusi approached us about planting Grenache Blanc at his nearby Fossil Creek Vineyard if we would be interested in the grapes, and we said yes. In 2022 we received the first Fossil Creek grapes and out of curiosity did a trial blend with fruit from all three vineyards. We found the resulting wine superior to the wines made separately from each vineyard.

Rainfall: 45 inches (above average)
Bloom: Early June
Weather: Cold and wet winter, late start to the growing season.

Harvest Dates: 3 October – 1 November
Grapes: Average Brix 24.2˚
TA: 6.13 g/L
pH: 3.17
Fermentation: 100% direct-to-press whole cluster. 100% natural primary and secondary (malolactic) fermentation.
Aging: 4 months in 33% American oak (20% one year old and 80% two and three years old), 4% new French oak, 1% new Acacia oak, then aged an additional 6 months. 2% concrete amphora, 2% Italian clay amphora fermented and aged for 4 months, then to neutral barrels for the remaining 6 months. 58% stainless steel fermented and aged for 10 months.

Sustainably farmed hand-harvested grapes; whole-cluster pressed; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective SO2, 35 ppm at crush and 50 ppm during aging. Pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Average Rating: 88

No. of Tasting Notes: 1

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