This is our third year working with the younger vines from the top of a steep vineyard on the east side of Amador County, so we wanted to make a light, fruit-driven wine that could be served chilled and perfect for sipping. To achieve this, we sorted 50% of the fruit whole cluster into the bottom of our large, open-air fermenters and then destemmed the remaining 50% of the Grenache on top of the clusters. The wine underwent a 22-day native fermentation before we lightly pressed the juice into old French Oak barrels, where it aged for eight months before being bottled unfined and unfiltered.