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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 before the wine was bottled.
The beginning of the 2019 growing season was defined by copious rainfall and late soil moisture followed by a warm summer. At the estate, we saw very few extreme heat events and foggy mornings setting the stage for vibrant and expressive wines. The long, relatively mild finish to the season helped to preserve the freshness and finesse in the fruit with sufficient hang time teasing out a great color, structure, and soft tannins.