2021 Grenache Blanc

2021 Grenache Blanc

Wine Information

90% Grenache Blanc, 6% Roussanne, 4% Picpoul

Vintage

2021

Vineyard

Adelaida

Appellation

Adelaida District

Alcohol By Volume

13.8%

Winemaker Tasting Notes

Beautiful, translucent golden color. Aromas of white peach, brioche, honeydew, pear, and wet stone. Bright and clean entry with medium body and a refreshing, mouthwatering finish. TG (3/22)

Vintage Notes

After a dry winter, the vines struggled to find water and nutrients during the growing season. This, coupled with limestone-rich soils, resulted in a wine with greater concentration, lively acidity, and appealing minerality. All the grapes were pressed as whole clusters, then aged on the lees for six months. This vibrant grenache blanc is enjoyable now, or for added complexity, can be aged for four to five years.

History

Paso Robles is the epicenter of new Rhone plantings in California. We are fortunate to be able to source grapes from Adelaida Vineyards, who planted grenache blanc, roussanne, viognier, and picpoul blanc among other more established varieties such as grenache noir, syrah, and mourvedre (or mataro). Their vineyard lies on the limestone hills of the Adelaida District, thirteen miles from the Pacific coast. Warm days, cool nights, and balanced vines promote great acidity in the grapes.

Growing Season

Rainfall: Just under 10 inches
Bloom: Late May
Weather: Winter was very dry, with less than 10 inches of rain. Spring and summer were typical of Paso Robles’ west side; cool nights and warm days.

Winemaking

Harvest Dates: 4 & 27 September
Grapes: Average Brix 22.7˚
TA: 6.15 g/L
pH: 3.21
Fermentation: 100% direct-to-press whole cluster. 100% natural primary and secondary (malolactic) fermention.
Barrels: 88% barrel aged in air-dried American oak barrels (20% new, 80% two to six years-old); 12% concrete tank aged.
Aging: Five months in barrel

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 63 ppm during aging. Pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.