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Florez Lovebirds Grenache Noir/Blanc

$35.00

Out of stock

Vintage: 2020
Region: Yolo County, California, United States
Viticulture: Organic
Grape varieties: 50% Grenache Blanc and 50% Grenache Noir

Florez Lovebirds Grenache Noir/Blanc a crunchy and tannic palate of fresh and juicy sour candy. A thirst-quenching wine to be served chilled.

Song: Fly Away by Yola

Additional information

Out of stock

Save 10% when you buy six or more bottles (mix and match) 

ABOUT THE PRODUCER

About Florez Lovebirds Grenache Noir/Blanc

Florez Lovebirds Grenache Noir/Blanc shows aromatics of kiwi, guava, and tangerine leading right into a crunchy and tannic palate of fresh and juicy sour candy. A thirst-quenching spring holiday wine that will keep you cool throughout the summer. Easily enjoyed chilled with a citrus salad, roast chicken, and rosemary potatoes in the sun.

Winemaker James Jelks says “This wine is part of my continued exploration of Grenache. I believe the variety is aptly suited for California, and I love the terroir expressiveness ranging from vin de garde to vin de soif wines. This wine is a co-ferment of Grenache Noir and Grenache Blanc to make a light red wine with some texture. Serve chilled and enjoy.”

About Florez Wines

Florèz Wines Founder James Jelks grew up in the Santa Cruz area and attended UC Davis. He worked in wineries all over the world for 10 years before returning home to Santa Cruz in 2017 to make a wine of his own. Jelks uses his own grapes as well as grapes from organic, sustainable vineyards in the area. Florèz’s own vineyards are always dry-farmed. Jelks only produces wine with native yeasts. He does not use additives in his wine. The only exception is a minimal amount of sulfur at bottling. And he does not filter any of their wines.

About the Winemaking

With inspiration stemming from some of the natural legends of Tavel and Roussillon, a short maceration creates a textured wine that falls somewhere between rosé, ramato, glouglou. The Grenache Blanc & Grenache Noir were destemmed evenly together and allowed to begin native fermentation. Gentle pump-overs were used to keep the ferment healthy and after 6 days the grapes were pressed and the fermenting juice was sent to a stainless tank to finish fermentation. After 5 months sur lie, the wine was racked in preparation for bottling. Unfined, unfiltered, with no other ameliorations except 10ppm SO2 at bottling.