2022 Grenache Blanc

Attractive, golden color. Aromas of white flowers, peach, ripe melon, pineapple, key lime and wet stone. A bright and clean entry with medium body. Complex mouthfeel with minerality and fresh natural acidity lead to a mouthwatering finish. TG (3/23)

Fourteen miles inland, this unique growing area creates conditions well-suited to grenache blanc. The grapes were whole-cluster pressed, fermented dry, and aged on the lees for six months. Cool summer fogs off the Pacific, the minerality of limestone soils, and the spice and bright acidity of the picpoul have provided an enticing wine. It will be most enjoyable over the next four to five years. TG (3/23)

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: 18 inches (below normal)
Bloom: Late May
Weather: Spring and summer were typical of Paso Robles’ west side; cool nights and warm days.

Harvest Dates: 22 August – 6 September
Grapes: Average Brix 23.1˚
TA: 5.54 g/L
pH: 3.18
Fermentation: 100% direct-to-press whole cluster. 100% natural primary and secondary (malolactic) fermentation.
Aging: Fermented in barrel for 4 months (85% American oak; 12% one-year-old, 79% two- to three-year old, 8% new French oak, and 1% new Acacia) then aged an additional 6 months. 2% Concrete amphora fermented and aged for 4 months then to neutral barrels for remaining 6 months. 4% 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 48 ppm during aging). Pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.