The 2004 Grenache, Santa Barbara County is a gripping medium-dark wine with a plum -cola-strawberry nose, flavors of spice, a complex, high-tannin mouth feel, and a lingering finish. It is full yet supple in the mouth. Made from fruit from the Thompson and Stolpman Vineyards. An extremely low yield in 2004 gives the wine power. New Tablas Creek and Albin grape clones make the wine deeper than in the past. The Davis 1 clone adds notes of strawberry and cola. One new and 8 older French barrels were used allowing the native grape tannins show through to fill your palate. (217 cases produced – very limited)
• The wine is a blend of three Grenache clones: Tablas Creek Clone (50%), Albin Clone (16%) and Davis Clone 1 (34%)
• The Stolpman Vineyard Tablas Creek Clone Grenache was harvested September 23 at 27.0 brix, 3.4 pH.
• The Stolpman Vineyard Albin Clone Grenache was harvested September 23 at 25.2 brix and 3.5 pH.
• The Thompson Vineyard Davis Clone Grenache was harvested October 15 at 25.6 brix and 3.5 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 RC 212 and W.S. yeast.
• Went through ML fermentation completing in April.
• One new and 8 older French barrels were used in the making of this wine. This preserves the delicate aromatics of the wine and exposes 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 (plums, rhubarb, strawberries, pomegranate). With age, the cola and spice aromas come out. Thanks to the new clones of Grenache we are using, the wine is darker and more supple.
• No syrah was added to this wine – it is 100% Grenache.
• Racked in mid April and again before bottling.
• Unfined and lightly filtered.
• Bottled in August 2004.
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.