The 2023 started with a delayed bud break in late April. Even heat throughout the growing season allowed optimum ripeness. The Grenache was harvested on September 30, 2023, and was pressed with minimal skin contact. The pressed juice was cold-tank settled and fermented in a stainless tank. The tank temperatures were kept low to preserve the varietal characteristics of the fruit and the production of esters. Fermentation was around fourteen weeks, long and slow. Once fermentation was complete, the tank was racked, and the lees were stirred for one week. Aging was on the fine lees for ten weeks before bottling on March 12, 2024. Only 1229 cases produced.