Winemaker Erik Miller sources Grenache from grower Alvin Tollini in Redwood Valley. The gravelly site, planted in 2002, is dry-farmed. At the winery, the fruit is treated to whole-cluster fermentation, so a portion of the must goes through carbonic maceration, generating fruity flavors. Fermentations are spontaneous, and there is no sulfite used during winemaking. The wine is raised in neutral French oak for seven months.
This vintage is consistent with the 2018 bottling, with aromas of fresh spearmint, strawberry, and red cherry. The acidity is firm, but it’s the tea-like tannins give the wine grit and nerve. Flavors lean toward tea-soaked cherries, strawberries, and, especially at the finish, wintergreen. It’s cooling; light in color and texture, it can take a chill.
This is a red wine that’s amicable with fish. I served it with shrimp tossed with sweet pepper, garlic, and spinach dressed with a light basil pesto. Try it with young cheeses, sautéed vegetables and grains, beans dressed in fruity olive oil, pan con tomate.
2019 Breaking Bread Grenache Redwood Valley Mendocino County
13% ABV | $24 (sample)
