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Jason Schwarz on make the Grenache Blanc – “As my first foray into Grenache Blanc, I was looking to make a wine that had fruit and texture without carrying some of the alcoholic fatness that can come with Grenache Blanc. I personally handpicked the fruit on the 8th March, when the flavours were changing from citrus to green apples to tropical fruits. The fruit was cold stored overnight then half was crushed with no de-stemming and the other half was de-stemmed before crushing. The fruit was macerated in grape bins until there was good texture coming from the stalks and skins with rich flavours in the juice, time on skins was 9 hours. The fruit was then pressed to tank and racked 48 hours later off gross lees. Wild yeast started fermentation three days later and then the wine was pumped to French Oak. Once sugar dry the lees were stirred regularly to give extra texture to the wine and Malo lactic fermentation was allowed to occur to give richness to the wine. SO2 was added post Malo. The wine was racked to tank mid-August stabilised and filtered prior to bottling. Vegan friendly