|Harvest Date||July 19th|
|First Release||2014 Vintage|
|Bottling Date||March 18th|
|Total Acidity||0.61 g/L|
Vintage: Early season rain provided good soil moisture for consistent vegetative growth. Weather during bloom was gorgeous which led to great fruit set. Weather for ripening was tremendous – hot days, cool nights, dry trade winds, and relatively low humidity. The result was flavor development, good sugar accumulation, and acidity retention.
Vinification: Meticulously hand harvested before being crushed and destemmed to fermentation bins. After 24 hours of cold soak, 14% of the volume was bled off for saignee for Rose’ production. The saignee method increased the skin to juice ratio to boost color and tannin extraction. The Grenache went through 48 more hours of cold soaking with two punchdowns per day before being inoculated with yeast and fermented for seven days to dryness before being drained and pressed. Malo-lactic fermentation completed after a few weeks and SO2 was added after racking off lees. Approx. 8% Syrah was blended to increase color and mouthfeel prior to filtration and bottling.
Rare—without question. This handcrafted wine carries the essence of a single mountain that pushes like a miracle from the center of the Pacific Ocean. Its layers of flavor, its uniqueness and its complexities are designed by Haleakala.
As demanding as Grenache may be, each year we learn to love it even more. It proves as a constant reminder that there’s a lot left to discover. Take your time and pay good attention to this wine and you’ll be sure to find its subtle charms… young vines that are just beginning to tell their story.
I’m that soft spoken person that at first glance just seems shy and unsure of themselves. Except that I am quite certain of who I am, and when I do speak its only to those special people that are worth the time, and the few words I do say are deep and meaningful. Drink me now or sometime within the next 10 years, longer if you have nice conditions for me to hang out in, who knows how interesting I’ll become as I grow old! Ideally drinking me within 2 to 3 years would be great, but you can always call my makers up and ask how I’m doing at the moment.