
Only a handful of bottles remain in my inventory.
Classic grenache fruit in the nose and on the palate, where the taster may be surprised by a noticeable touch of spritz. Winemaker Steve Beckmen leaves a bit of CO2 in this wine as a preservative, more natural than sulfer dioxide, but one that also brings the benefit of amplifying the aroma and the flavor profile. Those who find this not to their liking can easily achieve satisfaction with a thumb over the open bottle and a few good shakes - a trick you'll often see winemakers discreetly employ before public tastings!
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