2023 / Willow Creek District Grenache

Decemil Grenache combines vivid varietal character with a striking structure that is rooted in our estate terroir. The 2023 vintage opens with lively aromas of lavender, strawberry, plum, vanilla and juniper accentuated by suggestions of coffee, sage and wood toast. Fresh and energetic, it cascades across the palate with flavors of cranberry, raspberry jam, black cherry and baking spice. As the wine opens up in the glass, it gains a cedary roundness with trailing hints of minerality and spice. The finish is impeccably weighted and integrated with a remarkable carry that lingers well after the last sip.

The 2023 Grenache was painstakingly curated with organic farming practices, small-batch winemaking and a reverence for site expression:

Grown at the steeply sloped Block 2
Crafted from Clone 362
Calcareous limestone and clay loam
Elevation range of 1,015 to 1,300 feet
12 miles from the Pacific Ocean
Organically farmed vines

Vinification

A special selection from two French oak barriques and one French oak puncheon
7-day cold soak followed by tank fermentation with pumpovers and délestage
Aged for 16 months in an average of 15% new oak
Selected and blended at the 6-month mark of aging
Returned to barrels for 10 additional months of maturation

Analysis

Alc. 15.2%
TA .58
PH 3.50
Cases 93

Unlike the Syrah, which was picked quite a bit later in 2023 vs 2022, the Grenache enjoyed the cooler summer with a good canopy and a lighter fruit load. Being a year older and having more established roots, we judged flavor and berry composition to be ready for pick for both the 362 and the 01 Alban clones on the same day - a week-and-a-half earlier on the calendar than the 2022s. We also aimed for a little softer Grenache for 2023 and sugars were lower and acids higher at pick than the heat-affected 2022 vintage. At the blending trials, we judged the 362 clone to be the more desirable representative for our 100% Grenache varietal and used the 01 clone for the various blends. The Grenache had no new oak exposure prior to blending trials and about 25% post-blending, with a final average 15% new oak over 16 months of barrel and puncheon aging.