Central Coast: 40% Grenache Gris (Loma Del Rio), 40% Grenache Blanc (Beeswax), 10% Grenache (Sweetwater), 10% Orange Muscat (Pear Valley) 
10.5% Alc
Grenache Blanc and Grenache Gris fruit, picked separately at low brix. Destemmed into rotary fermenters for 4-5 days of cold soaking the must on skins. Fermentation on skins in the rotary fermenter for gentle extraction, another 8-10 days, then pressed to stainless steel tank. Small amount of sulfur added before bottling.
