Grenache Gris (blanc)
Front label
Bottle shot
Back label
Wine Specs
Vintage
2013
Varietal
Grenache Gris
Appellation
Mendocino
Harvest Date
9/19/2013
Sugar
22.5
Acid
T.A. 0.6 g/100mL
pH
3.3
Aging
9 months neutral French oak
Fermentation
native yeast and ML
Bottling Date
June 2014
Alcohol %
13.2

Grenache Gris (blanc)

Our first release of Grenache Gris, an almost unknown grey skinned member of the Grenache family from a 105 year old, head trained, sustainably farmed vineyard in Mendocino. Gorgeous color with a slight orange hue, great texture and acidity with a thread of salinity throughout.

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SKU: 13GGGB
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$312.00
/ Case of 12
 

Our first release of Grenache Gris, an almost unknown grey skinned member of the Grenache family from a 105 year old, head trained, sustainably farmed vineyard in Mendocino. Gorgeous color with a slight orange hue, great texture and acidity with a thread of salinity throughout.

Wine Profile
Tasting Notes
The wine has progressed significantly since bottling, with much more complexity and texture, reminding me slightly of our “Centime” skin fermented white Rhone wine. The nose offers layered notes of white peach, orange peel, fresh fennel frond, and almond. On the palate, the entry is notably silky and round with Asian pear, Fuji apple, and Petrichor (the smell after it rains, on rocks.) Mid palate, complex citrus and baked apple notes grow in intensity. The wine finishes with orange spice, poached pear, and lingering acidity with savory notes. While enjoyable on its own, the complexity shows best with food; sushi, hard goat and sheep cheese, roasted or grilled chicken, seafood.
Vineyard Notes
Two Shepherds is please to release this wine from a very special vineyard and variety. Grenache Gris is an obscure, gray skinned member of the Grenache family, found in a few regions in southern France. The Gibson Ranch is in a historical section of McDowell Valley vineyards, these 100+ year old vines are dry farmed and head trained.
Winemaker Notes
Grapes were harvested mid-September at at various ripeness levels from 21.5-22.5 brix, from two sections of the vineyard, and split into lots for a white wine and our rosé. The grapes were crushed and left on the skins and stems for a few hours, imparting a slight orange hue. The grapes were then pressed without settling into neutral French barrel and fermented with native yeast. Fermentation was very long and slow, over 4 months at 56 degrees. Malolactic fermentation occurred naturally in barrel during this time. Racked only twice, it was bottled in June 2014 and released in January 2015, only 90 cases made.
Food Pairing Notes
While enjoyable on its own, the complexity shows best with food; sushi, hard goat and sheep cheese, roasted or grilled chicken, seafood.
Production
90 cases