Fruit for the Altas Piedras Grenache was sourced from a small hillside vineyard planted in meta volcanic rock in the foothills of Eastern Alexander Valley. The vineyard is head trained and biodynamically farmed using deficit irrigation. Our block of Grenache, which was grafted to the Alban clone in 2012, sits mid slope on the East face of the hillside.
WINEMAKING: Fermentation was spontaneous (for both primary and malolactic) and 100% whole cluster. We employed a light foot treading for the first four days of maceration, followed by gentle pump overs for the rest of fermentation to optimize extraction. Additions focused on nutrients as they were needed, eschewing watering back and acidulation. The wine was pressed off into neutral puncheons after two and a half weeks on skins. Following fourteen months of elevage (sur lie), it was bottled unfined and unfiltered.
56 cases produced
Alcohol: I4.2%pH: 3.64TA: 6.1g/L VINEYARD: