Grenache is one of the most widely planted varities in the world, yet here in America it is just starting to grow in popularity. I fell in love with Grenache a few years ago when I had the opportunity to work with a small planting down in the Central Coast of California. I was already a Pinotfile and found that Grenache had some of the same qualities that I enjoyed in Pinot Noir, soft silky texture, great fruit aromatics and an elegance that leaves you wanting more. The Moxy Grenache was fermented in open top fermenters with 25% whole clusters. Just as with Pinot Noir, I believe this preserves the soft silky texture and lifts the fruit of wine. Enjoy the softer side of Moxy!