The 2002 Grenache, Stolpman Vineyard. This full, gripping medium-dark wine has a cola-strawberry-pomegranate nose, flavors of spice, a complex, high-tannin mouth feel, and a lingering finish. An extremely low yield in 2002 gives the wine power. A small quantity of Stolpman Vineyard, Syrah (8%) was blended in to add structure and complexity. No new oak was used letting the native grape tannins show through to fill your palate. (148 cases produced)
• The wine is a blend of Stolpman Vineyard Grenache (92%) and Stolpman Vineyard Syrah (8%).
• The Grenache was harvested November 6 at 23.5 brix, 3.4 pH.
• The fruit was stemmed but not crushed. Intact, whole berries were placed in small bin boxes for 7 days of fermentation.
• The must was inoculated with Assmenhausen yeast.
• Went through ML fermentation completing in April.
• No new oak was used in the making of this wine. Rather, older cooperage, mostly French, was used to preserve the delicate aromatics of the wine and expose the native grape tannins.
• This wine really fills the mouth with tannins felt high in your cheeks (that’s good). When young, it is fruit driven (rhubarb, strawberries, pomegranate). With age, the cola and spice aromas come out.
• Racked in mid April and again before bottling.
• Unfined and filtered.
• Bottled in August 2002.
Food Pairing: This wine is slightly lighter than our other reds wines and pairs with a wide variety of foods. It is a superb Thanksgiving or Easter feast wine. Its fine tannin structure and grapey-pomegranate-spice aroma goes well with foods you might pair with a good Pinot Noir. Try it with braised or roasted beef, game hens, roast pork with baked apples. Less sweet, fruit sauces work well - try cherries, raspberries, or even black figs.