You may not have heard much about Grenache. It’s a grape varietal typically found in red wine blends, rather than just on its own. It’s best known for being the predominant varietal in Châteauneuf-du-Pape but it is also widely used in Australian blends and in Spanish and French rosés.
The high sugar content in Grenache means it needs to ferment in the bin quite a bit longer than the other varietals to bring the sugar level (brix) down to 0.
Patrick talks about this and why they used the cold slow fermentation process.
It’s our first video and we plan to do more and get better with them. Let us know what you think! Do you like it?
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