2016 was a beautiful growing season for Petrichor. We had sufficient rain levels during the winter months. A warm spell in February set the season off to a quick start with an early budbreak. The summer months were ideally moderate, with cool mornings and warm sunny days, void of excessive heat waves. These perfect growing conditions provided ideal flavor and tannin development. The fruit was handpicked in the cool early morning. The two blocks of Grenache were harvested and fermented separately. We employed a small amount of wholecluster in the first block of Grenache while the second block was completely de-stemmed. A spontaneous native ferment was carried out in open top tanks. Once the primary fermentation was complete, the wine was pressed off to neutral french barrels for 10 months of barrel aging.