2019 Chateau Acid Grenache
This is the only "red" wine Charles and Simon made last year, and it's the yang to the Rosato's yin.
The two wines were made in the same tank. How is this possible? Well, they floated Grenache bunches (this wine) in direct pressed juice of 60/40 Grenache/Syrah (Rosato '19) for one month, essentially making a sort of semi-carbonic tea, draining the juice to barrel to become the Rosato and pressing the Grenache bunches into separate barrels to become this. How does it taste? Turbo cherry, hint of Campari bitterness, aniseed and a prickle of acidity, super stable, has been in bottle for 6 months. As per usual no adds and only equipment your grandmother would recognise. 65 Cases made.