James on this wine: “During my ‘stage’ (internship) in Burgundy in 2014, I was presented with a blind wine that was unlike anything I had previously experienced. A pale color with endless perfume, florality, unctuous flavor and a viscous mouth feel. I really had no idea of the variety, yet I knew it was a special wine. I guessed Pinot Noir, as I was in Burgundy after all. It was a 2005 Grenache from Chateau Rayas. I had never heard of the winery. But was quickly educated on the winery and their most esteemed 100% Grenache. Ever since that tasting, I took a serious interest in the potential of Grenache. Also through experience, I have observed Grenache is one of the most terroir-influenced grapes I have ever worked with. In 2021 we worked with a new vineyard presenting a new expression of this wine.”
Vineyard: Mayacamas Mountains-Mendocino, Eagle Point Ranch. Red Clay. Located on the Talmage Ridge about 1,800 feet elevation overlooking the Mendocino valley. The vineyards are like solar panels to the skies, soaking up everything the habitat has to offer. The average age of the vines is about 50 years. CCOF organic.
Making of: 100% whole cluster fruit was put in an upright French oak cuve and treaded to bleed some juice for fermentation. The native ferment was cared for with pumpers and pressed after about 2 weeks. Aged in neutral French oak barrels for ~10 months. Racked once and bottled. Unfined, unfiltered, no additives including no added sulfites.
Personality: “A garnet red. Aromas of kirsch, red licorice, and white lilac flowers. Dense with red fruit, and a rustic and bold tannin structure. 100% whole cluster mountain fruit.”
Vineyard: Mayacamas Mountains-Mendocino, Eagle Point Ranch. Red Clay. Located on the Talmage Ridge about 1,800 feet elevation overlooking the Mendocino valley. The vineyards are like solar panels to the skies, soaking up everything the habitat has to offer. The average age of the vines is about 50 years. CCOF organic.
Making of: 100% whole cluster fruit was put in an upright French oak cuve and treaded to bleed some juice for fermentation. The native ferment was cared for with pumpers and pressed after about 2 weeks. Aged in neutral French oak barrels for ~10 months. Racked once and bottled. Unfined, unfiltered, no additives including no added sulfites.
Personality: “A garnet red. Aromas of kirsch, red licorice, and white lilac flowers. Dense with red fruit, and a rustic and bold tannin structure. 100% whole cluster mountain fruit.”
