VARIETAL & VINEYARD:  This Cotes du Rhone-style wine, the “little brother” of our Grenache blend, is 86% Grenache, 10% Syrah and 4% Mourvedre.  We sourced the grapes from our Dry Creek vineyards (60%) and our vineyard in the Alexander Valley (40%).  We only grow Grenache Noir, which is the clone from Chateauneuf-du-Pape.  Syrah and Mourvedre add color, body and complexity. 

VINTAGE/HARVEST:  Heavy rains in March were followed by a cool growing season, especially during harvest.  The cool conditions forced us to wait patiently until the grapes were very ripe, which is when Grenache develops most interesting flavors.  We harvested our Grenache October 20th through October 23rd, about 7 to 10 days later than in 2005.  In order to concentrate flavors and facilitate ripening, we dropped 50 to 60% of the crop, limiting the yield to 7 pounds per vine.

VINIFICATION:  Upon crushing into small, open-top tanks, we drain off 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.  This wine is bottled unfined and unfiltered after aging 13 months in 620 gallon foudres and neutral French oak barrels.
 
STYLE/DESCRIPTION:  Petit Frere is made from separate lots of Grenache, Syrah and Mourvedre that are softer and more approachable than those used for our main Grenache blend, or the big brother.  The cool 2006 growing season accentuated bright fruity and spicy aromas.  The Grenache really drives this wine with lush fruit and crisp acidity, while Syrah and Mourvedre provide color and body.  Think of this wine as a Dry Creek’s version of a Cotes du Rhone that has been on an aggressive weight lifting program.

Mick