You know that sweet/smokiness of roasting marshmallows that lingers with you around the campfire? Take that, add in the warmth of baking spices and Tahitian vanilla with strawberry and cherry and you’ve got an idea of what we’re talking about when we say call this Grenache spicy, warm and vibrant.
Sometimes doing it right means doing it the hard way. We trucked in the best Grenache grapes we could find from Santa Ynez Valley in SoCal. Then, instead of using machines (the easy way), we treated the fruit with the respect it deserves and meticulously punched it down by hand (the pain in the ass way). We gave it a double dose of oak invigoration by processing it straight into 100% new French oak puncheons and aging it there.