Other Red Varieties other than above-mentioned classes (Specify Varietal)

From a high-altitude dry land bush vine vineyard planted in 2006. All fruit picked by hand into small crates, at 23° Balling. The grapes were chilled to 7° Celsius, with destemming thereafter. Cold soaking was done for 48 hours, before the start of fermentation. Two punch downs were done per 12-hour cycle. The wine finished fermentation on skins and pressed when dry. A large portion of the wine was aged unoaked, to retain fresh fruity aromas, with eleven 225 L French barrels produced, all aged for 14 months.

Serve a touch cooler than your usual red wine and enjoy it with roasted wild mushrooms, cured or cold smoked red meat and marinated Mediterranean vegetables. The Grenache Noir can carry earthy food spices such as paprika powder, cloves and cumin.