Grenache and Syrah were destemmed and had quick cool tank fermentations while the Viognier was whole-cluster pressed and neutral oak fermented. The wine was blended in late February 2017 and bottled in mid-June after a total of 8 months in Neutral 500 liter puncheons.
After 20 years of making Pick Up Sticks I believe we've done our best work to date with the 2016, Grenache in the raw. It captures fresh plum and strawberries layered with forest floor, leather and spice that Grenache expresses best. It finishes with finesse, mature fine tannins resulting in a medium bodied long finish. It makes me think of BBQ ribs and other savory dishes; Pick Up a Drum Stick.