The Grenache vines at both the Fenaughty Ranch and Goldbud Farms are cared for by Ron Mansfield. All vines are head trained and limited to a specific number of clusters each vintage. Grenache is a sensitive variety, and it takes a watchful eye to deliver it to the winery in choice condition. Leaves are pulled early in the growing season to expose and acclimate this sensitive fruit. Clusters are handpicked at the break of dawn.
Clusters were de-stemmed and left uncrushed. After multiple sorting passes the whole berries were moved to an open top fermenter, where they remained cold soaking for 5 days prior to fermentation. Wild yeast fermentation progressed for 12 more days. The cap was punched down 4 times daily. After the wine was basket pressed to Francois Freres French Oak barrels, it aged for 10 months.