The Morningsong Vineyard Grenache was harvested first thing in the morning by hand. The grapes were sorted both in the vineyard and in the winery before being de-stemmed and left whole berry and put into a one ton bin. A saignee was done to concentrate the flavors in the must. The grapes were cold soaked for 3 days to extract the maximum amount of flavor, then inoculated and fermented on the skins for 9 days. After being gently pressed off the skins, the wine was moved to used oak barrels where it completed malolactic. This wine was kept surlies and stirred every other week until just before bottling. This Grenache was bottled unfined and unfiltered, giving it some delicacy and retaining the beautiful aromatics.