WINEMAKING| The Priest Ranch Grenache Blanc was fermented in stainless steel drums and tanks. Native yeasts fermented the wine at a controlled 60 degrees F. The lees were stirred twice a month for five months then the wine was bottled.
HARVEST NOTES | Everything about the 2016 vintage was early, from bud break in early March to harvest. The near-perfect growing season saw ideal warm weather conditions throughout spring and summer days. Lighter than usual yield accelerated the start of the harvest which began in September. The Grenache Blanc was hand harvested over a period of three days.
SUGGESTED FOOD PAIRING: GRILLED FOUR-ONION PIZZA