Rustic and approachable, this hand-picked Grenache was fermented with a touch of Syrah and aged in mature French oak. A classic style crafted for the modern table. Limited production of 109 cases.

Grenache is believed to be descended from the Cannonau grape, an ancient red variety grown on the Italian island of Sardinia. This hardy vine, one of the most widely planted wine varieties in the world, is well suited to the dry, warm, windy climates of eastern Washington's Columbia Valley.

Inspired by field blended country wines that can be enjoyed with a plate of salami and cured meat, I wanted to coferment the Grenache with Syrah. By cutting the stems off while keeping the berry intact, the Syrah underwent partial carbonic maceration, an enzymatic conversion of grape sugar to alcohol and carbon dioxide which is entirely plant mediated (this is as opposed to a conventional yeast fermentation directed by microbes). The Grenache was destemmed normally (by machine) and by fermenting it together with the Syrah the flavors and textures integrated and combined. After 10 days on the skins, the wine was pressed off and aged in old French oak barrels.  While painstaking, I think this extra effort makes the resulting blend more charming and helps feature the freshness and light-on-its-feet character.


Decomposed Basalt

Grenache and Syrah were planted in 2004 on a steeply sloped hillside peppered with decomposed basalt rocks. Sustainably farmed in Columbia Valley's Stillwater Creek Vineyard.

Hand Destem with Scissors

It took all day long to cut whole intact Syrah berries off of the stem with tiny scissors.



100 pounds of clone 1 Syrah co-fermented together with 3,400 pounds of Grenache to make 5 barrels of wine.