VINTAGE/HARVEST: The 2004 vintage was a tricky one for us. An early bud-break, combined with no-fog mornings from mid-August to mid-September caused severe dehydration of the grapes. Despite these conditions, we patiently waited until the flavors were as the French would say, surmaturite, which is when Grenache develops its most interesting flavors. We harvested our Grenache October 13th through Oct 16th at an average of 27° brix. The Mourvedre used for this wine was not as ripe as the Grenache. It was harvested October 18th at 24.5° brix.

VINIFICATION: Upon crushing into small, open-top tanks, we drain a portion of the juice (10 to 15%), a method commonly used in the Rhone called saignée, to intensify color and structure. After a five day cold-soak, the fermentation begins spontaneously with indigenous yeast. The open top tanks allow us to work the must by punching down each tank twice daily. We rack out of barrel only once to preserve fruit. As is done in Châteauneuf-du-Pape, we blend Syrah and Mourvedre for color, body and complexity. This wine is bottled unfined and unfiltered after 13 months in older, neutral French oak. The blend is comprised of lighter bodied Grenache lots combined with our new graft Mourvedre.