In 2006 we made at least four separate passes through the vineyard selectively dropping clusters from weak shoots or ...Read more...
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Food Pairings for Quivira Grenache
In 2006 we made at least four separate passes through the vineyard selectively dropping clusters from weak shoots or ones that had been bleached by the sun. After the final drop we had reduced the yield down to 3.25 tons per acre. This reduced crop load allowed the vines to focus all their energy on the remaining fruit giving us far greater concentration than we had ever seen from these vines in the past. I am sure that this severe selection is what gave us a wine that moves past the simple strawberry aromatics of many a new‐world Grenache, and shows the more savory and spicy notes that are found in the great wines of the southern Rhone Valley. I often describe Grenache as being Pinot Noir’s more gregarious cousin from the south. Sure, it is not the most tannic or darkest of wines, but remember that you can’t taste color. Where its appeal lies is in its velvety texture and seductive nose of spice, earth and fruit. It is also one of the most versatile wines at the table.
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