Two grapes I love, and two grapes I finally got the chance to work with. In 2014 I connected with Herb Quady and he sourced me these two lots. The grenache blanc was picked early, for acidity and fresh citrus. We hung the marsanne a bit longer, for richness and depth of flavor. When the grenache blanc arrived it was completely destemmed and fermented in stainless steel. The marsanne was left on the skins for four days, kept cold with dry ice, before being pressed and fermented. These two wines were then blended prior to malo-lactic fermentation, which took its sweet time! After mlf, the wine was racked to a stainless steel tank where it sat on the fine lees for two months. The result is something special and I’m excited for you to try it!